Ingredients
1large french bread,(about 8 cups) crusty, cut into 1-inch pieces
½lbbrussels sprouts,cut into fourths
1cupacorn squash,cubed
1cupsweet potato,cubed
½red onion,cubed
2tbspolive oil
1tbspMcCormick basil leaves,divided
2tspMcCormick rubbed sage,divided
2tspMcCormick thyme leaves,divided
½lbbacon,cooked and crumbled
8tbspbutter,cut into ½-inch pieces
2cupschicken broth
fresh parsley,chopped, for garnish
dried cranberries,for garnish
Preparation
To start, prepare your bread crumbs. Cut them into 1-inch pieces and stale them overnight.
Preheat oven to 400 degrees F. In a medium sized bowl add the Brussels sprouts, acorn squash, sweet potato, onion, olive oil, 1 teaspoon of basil, 1 teaspoon of sage, and 1 teaspoon of thyme and toss to coat.
Spread out veggies in an even layer on a baking sheet. Roast for about 20 to 30 minutes. Remove from oven.
In a large bowl toss bread crumbs, vegetables, bacon, butter, and remaining dried herbs. Spread into a 9×13-inch pan and pour the chicken broth on top. Cover.
Bake at 350 degrees F for 30 minutes and then uncover and bake for about 10 minutes more.
Garish with parsley and cranberries. Serve and enjoy!
