This is my new favorite Thanksgiving side dish! All of my favorites foods rolled into this Butternut, Brussel Sprout and Cranberry Stuffing. I had some of my leftover Cranberry Wild Rice Bread, so I used that to create my bread cubes. Just another layer of flavor. You could use any crusty bread to make yours. Day old and dried or toasted is best. This helps it to absorb all of the other flavors and the vegetable broth.

Halved brussel sprouts, cubed butternut squash, fresh cranberries, sauteed onions and celery, an apple and toasted walnuts round out this one-dish bake.

Seasoned with salt, pepper and sage. If you don’t like sage, you could just use parsley. But I really think the sage gives it that “Thanksgiving” flavor. You could also use what is commonly known as “poultry seasoning”. Don’t worry, there are no animal products, just everyday spices such as: Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg.

I toasted the bread cubes in my toaster oven. No oil, just the bread cubes. And everything else gets sauteed in a small amount of oil. Even the cranberries. Add these last and wait for them to just pop. This both softens them and releases their full flavor. Toss everything together with some vegetable broth and bake. It’s just that simple!

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