Ingredients

The following ingredients have 4 Servings
  • 1 large crusty loaf of french bread (cut into 1 inch pieces, (about 8 cups))
  • 1/2 pound Brussels sprouts (cut into fourths)
  • 1 cup acorn squash (cubed)
  • 1 cup sweet potato (cubed)
  • 1/2 red onion (cubed)
  • 2 Tablespoons olive oil
  • 1 Tablespoon McCormick Basil Leaves (divided)
  • 2 teaspoons McCormick Rubbed Sage (divided)
  • 2 teaspoons McCormick Thyme Leaves (divided)
  • 1/2 pound bacon (cooked and crumbled)
  • 8 tablespoons butter (cut into 1/2 inch pieces)
  • 2 cups chicken broth
  • Fresh Parsley (chopped and dried cranberries for garnish)

Instruction

  • To start, prepare your bread crumbs. Cut them into 1 inch pieces and stale them overnight. You can also toast them in the oven at 350 degrees for 10-12 minutes.
  • To roast the veggies. Preheat oven to 400 degrees. In a medium sized bowl add the Brussels sprouts, acorn squash, sweet potato, onion, olive oil, 1 teaspoon basil, 1 teaspoon sage, and 1 teaspoon thyme and toss to coat. Spread out veggies in an even layer on a baking sheet. Roast for about 20-30 minutes. Remove from oven.
  • In a large bowl toss bread crumbs, vegetables, bacon, butter, and remaining dried herbs. Spread into a 9x13 inch pan and pour the chicken broth on top. Cover and Bake at 350 degrees for 30 minutes and then uncover and bake for about 10 minutes more.