Roasted Vegetable and Chestnut Stuffing

Name: Roasted Vegetable and Chestnut Stuffing
Yield: 10 to 12 Servings
Ingredients: 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups); Nonstick vegetable oil spray; 1 pound onions, cut into 3/4-inch pieces; 4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces; 2 large bell peppers, cut into 3/4-inch pieces; 1 pound fresh shiitake mushrooms, stemmed, caps cut into 1-inch pieces; 3 tablespoons chopped fresh rosemary; 10 tablespoons butter, melted; 2 1/2 7.4-ounce jars whole roasted chestnuts, quartered (about 4 cups); 1/2 cup chopped fresh parsley; 2 large eggs; Canned low-salt chicken broth

By Bon Appétit Test KitchenPhotography by Noel Barnhurst

October 31, 2001

Image may contain Food Stuffing and Plant

Recipe notes