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Roasted Autumn Vegetable Stuffing

Alyssa Rivers, The Recipe Critic
  • minutes
  • Serves

INGREDIENTS

1/2 lb

Bacon, cooked and crumbled

1 cup

Acorn squash

1/2 lb

Brussels sprouts

1 tbsp

Mccormick basil, Leaves

2 tsp

Mccormick sage

1

Parsley, Fresh

1/2

Red onion

1 cup

Sweet potato

2

Teaspoonsmccormick thyme, Leaves

2 cups

Chicken broth

2 tbsp

Olive oil

1

large crusty loaf French bread

8 tbsp

Butter