WW Roasted Vegetable & Herb Stuffing: Healthy, Flavorful Side Dish

Let’s be real for a second: stuffing doesn’t usually steal the spotlight at holiday dinners. The turkey gets a standing ovation, the mashed potatoes get their fair share of attention, and dessert? Always a crowd-pleaser. But stuffing? It’s usually the shy, unsung hero.

Well, not anymore! My Roasted Vegetable & Herb Stuffing is here to change all that. This isn’t just a side dish; it’s a showstopper that’ll have your guests piling their plates high and coming back for more before you even sit down.

Healthy Twist You’ll Love

Here’s a little secret: roasting your vegetables doesn’t just make them taste incredible, it also locks in their nutrients. Yep, research shows that roasting enhances the natural sweetness of veggies like butternut squash and Brussels sprouts and helps them retain more antioxidants. Translation? This stuffing is not only ridiculously delicious, but it’s also secretly good for you.

Make This Holiday Special

Whether you’re looking to sneak more veggies onto the table, impress your in-laws, or just add a little extra love to your holiday spread, this stuffing is the answer. It’s light but hearty, healthy yet indulgent, and 100% guaranteed to be the first dish to disappear. So, what are you waiting for?

Let’s make stuffing the star of the holiday table this year.

Trust me, this isn’t just stuffing—it’s a memory in the making.

Table of Contents

Look at the Recipe (Key Highlights)

Here’s why this Roasted Vegetable & Herb Stuffing deserves a spot on your holiday table:

• Bold and Vibrant Flavors: The roasted butternut squash and Brussels sprouts bring caramelized sweetness, while fresh herbs like thyme, rosemary, and sage deliver an aromatic punch.
• A Healthy Upgrade: Unlike traditional stuffing, this recipe is packed with nutrient-rich veggies, lean turkey bacon, and sourdough bread, making it light yet satisfying.
• Perfect Texture: Toasted sourdough gives a chewy bite, pecans add a delightful crunch, and the broth keeps it all moist without becoming soggy.
• Customizable for Everyone: Easily adapt this dish to be vegetarian, vegan, or gluten-free without losing its charm.
• Make-Ahead Friendly: Roast the veggies and toast the bread ahead of time, then assemble and bake the day of. It’s a stress-free side dish!
• WW-Friendly: With just 3 points per serving, you can enjoy this guilt-free while sticking to your health goals.

This recipe isn’t just stuffing—it’s a show-stopping, conversation-starting centerpiece for any holiday meal!

Ingredients Needed

Here’s what you’ll need to create this flavorful stuffing:

• Sourdough bread: Adds a tangy, chewy texture.
• Butternut squash: A naturally sweet base ingredient.
• Brussels sprouts: Nutty and caramelized when roasted.
• Apple (Gala): Provides sweetness to balance savory flavors.
• Fennel bulb: Adds a subtle licorice-like depth.
• Shallots: Brings mild onion-like sweetness.
• Olive oil: For roasting and richness.
• Turkey bacon: A lean, smoky addition.
• Chicken broth: Helps bind and moisten the stuffing.
• Egg: Acts as a binding agent.
• Fresh herbs (thyme, rosemary, sage): Elevates the dish with aromatic warmth.
• Pecans: Adds crunch and nuttiness.
• Parsley: For a fresh, colorful garnish.

How to Make Roasted Vegetable & Herb Stuffing

Prepare the Ingredients: Dice and toast sourdough bread. Roast the butternut squash, Brussels sprouts, apples, fennel, and shallots until golden and tender.

Cook the Bacon: Crisp up turkey bacon for added smokiness.

Combine and Mix: Toss roasted veggies with toasted bread, turkey bacon, chicken broth, egg, and fresh herbs.

Bake: Transfer to a baking dish, bake covered for 30 minutes, then uncover and top with pecans for a final crispy touch.

Finish with Parsley: Garnish with parsley just before serving.

Storage & Serving Suggestions

Here’s how to store leftovers and serve this Roasted Vegetable & Herb Stuffing like a pro:

Storage Tips:

1. Refrigerate Like a Champ: Transfer leftovers to an airtight container and store them in the fridge for up to 3 days. The flavors only get better as they mingle!
2. Reheat Without Drying Out: Warm up your stuffing in the oven at 350°F, covered with foil to lock in moisture. If it’s looking a little dry, just splash on a bit of chicken broth before reheating.
3. Freeze for Later: Got extra? Pack it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat in the oven.

Serving Tips:

1. Pair It Like a Pro: This stuffing shines alongside roasted turkey, chicken, or even a vegetarian centerpiece like stuffed squash.
2. Make It the Star: Who says stuffing has to be a side? Serve it in individual ramekins for a unique, fancy twist.
3. Top It Off: Garnish with fresh parsley just before serving—it adds a pop of color and a burst of freshness that ties it all together.
4. For the Next Day: Transform leftovers into a hearty lunch! Mix with some scrambled eggs or toss it into a salad for a creative (and delicious) twist.

Remember, this isn’t just stuffing—it’s the gift that keeps on giving!

Tips & FAQs

Q: Can I make this gluten-free?
A: Absolutely! Substitute the sourdough bread with your favorite gluten-free bread.

Q: What can I use instead of turkey bacon?
A: For a vegetarian option, skip the bacon entirely or substitute it with plant-based bacon crumbles.

Q: Can I prep this dish ahead?
A: Yes! You can roast the veggies and toast the bread a day ahead. Assemble the stuffing on the day you plan to serve it for maximum freshness.

Q: How do I make it dairy-free?
A: The recipe is already dairy-free! Just double-check that your bread and chicken broth are dairy-free.

Q: What’s the best season for this recipe?
A: This stuffing is ideal for fall and winter, thanks to the hearty squash and Brussels sprouts.

Roasted Vegetable & Herb Stuffing Is a Game-Changer

Stuffing is a classic holiday side dish that everyone loves, but it can be heavy and loaded with calories.

That’s where this roasted vegetable & herb stuffing comes in! It’s a lighter, healthier take on the traditional version, with roasted butternut squash, Brussels sprouts, apples, and sourdough bread forming the heart of the dish.

The addition of fresh herbs like rosemary, thyme, and sage creates an aromatic, flavor-packed stuffing that pairs wonderfully with turkey, chicken, or even as a vegetarian main dish.

With pecans for crunch and turkey bacon for a smoky depth, this recipe has it all while staying WW-friendly. Perfect for Thanksgiving or a cozy winter dinner, this is a dish you’ll want to make all season long!

Healthy

WW Roasted Vegetable & Herb Stuffing: Healthy, Flavorful Side Dish

Prep Time 5 mins Cook Time 45 mins Rest Time 5 mins Total Time 55 mins Difficulty: Beginner Cooking Temp: 425  °F Servings: 10 Estimated Cost: $  13 Calories: 140 Best Season: Winter, Fall

Print Recipe

Pin Recipe

Author: Julie Recipes Cooking Method: Baking, Roasting Cuisine: American Courses: Easy Recipes, Low-Point, Weight Watchers Recipes Recipe Keys: Baking Gluten Free Kid-Friendly Quick Meals

Description

A healthy twist on traditional stuffing! This roasted vegetable & herb stuffing is packed with flavor, perfect for holidays, and WW-friendly.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 6 sprays Cooking spray (Keeps the dish light by reducing added fats.)

• 9 oz Sourdough bread (Adds a tangy flavor and chewy texture while providing a healthier base.)

• 1 lb Butternut squash (Naturally sweet and rich in vitamins A and C.)

• 1 lb Brussels sprouts (A nutrient-dense vegetable loaded with antioxidants.)

• 2 medium Gala apples (Sweet and juicy, they balance the savory flavors.)

• 1 medium Fennel bulb (Adds a licorice-like flavor for depth.)

• 4 medium Shallots (Mild and slightly sweet, perfect for roasting.)

• 2 tbsp Olive oil (Healthy fats for roasting and flavor.)

• ¹⁄₂ tsp Table salt (Enhances all the other flavors.)

• ¹⁄₄ tsp Black pepper (Adds just a touch of spice.)

• 3 slices Turkey bacon (A leaner, smoky alternative to traditional bacon.)

• 1⅔ cups Fat-free chicken broth (Keeps the stuffing moist without extra calories.)

• 1 large Egg (Acts as a binder for the stuffing.)

• 1½ tsp each Fresh thyme, rosemary, and sage (Classic herbs that make this a true holiday dish.)

• ¹⁄₃ cup Chopped pecans (Add crunch and a nutty finish.)

• 1 tbsp Fresh parsley (A bright garnish for color and flavor.)

Instructions

Step 1: Prep Your Ingredients

1. Preheat your oven to 425°F and spray a 2 ½-quart baking dish with cooking spray.
2. Dice sourdough bread into ½-inch cubes and spread them on a baking sheet. Spray lightly with cooking spray for extra crispiness. Toast in the oven for about 10 minutes until golden and slightly crunchy.

Step 2: Roast the Vegetables

1. In a large bowl, toss diced butternut squash, halved or quartered Brussels sprouts, diced Gala apples, coarsely chopped fennel, and sliced shallots with 1 tablespoon of olive oil, salt, and pepper.
2. Spread the mixture evenly across two large baking sheets to ensure they roast (not steam!).
3. Roast for about 25 minutes, stirring once halfway through and rotating the pans. The veggies should be tender and slightly caramelized.

Step 3: Crisp the Bacon

1. While the vegetables roast, cook 3 slices of turkey bacon in a skillet over medium heat until crispy.
2. Drain on paper towels, then chop into small pieces.

Step 4: Mix Everything Together

1. In a large mixing bowl, combine the toasted sourdough bread, roasted vegetables, and crispy turkey bacon.
2. Add 1 ⅔ cups of fat-free chicken broth, 1 beaten egg, and chopped fresh herbs (1 ½ teaspoons each of rosemary, thyme, and sage). Toss everything gently until evenly combined.

Step 5: Bake the Stuffing

1. Transfer the mixture to your prepared baking dish and spray the top lightly with cooking spray. Cover with foil and bake for 30 minutes at 425°F.
2. After 30 minutes, remove the foil and sprinkle chopped pecans over the top. Bake uncovered for an additional 10 minutes to achieve a crisp, golden finish.

Step 6: Garnish and Serve

1. Once out of the oven, sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor. Serve warm and enjoy the rave reviews!

Nutrition Facts

Servings 10

---

Amount Per Serving

Calories 140kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 18g6%

Dietary Fiber 4g16%

Protein 5g10%

---

Points per serving 3

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The first time I made this Roasted Vegetable & Herb Stuffing, I was nervous about ditching the traditional version. But the moment it hit the table, my family’s reactions melted my worries. My husband, a die-hard fan of classic stuffing, took one bite and said, “This is better than the original!” Max, my 10-year-old, who calls Brussels sprouts “alien veggies,” devoured his plate and asked for seconds. And Lily? She declared the roasted apples her favorite part and insisted we add this stuffing to every holiday menu. Seeing everyone enjoy it so much made the effort totally worth it!

Keywords: Vegetable stuffing recipe Herb stuffing recipe Healthy stuffing recipe Vegetarian stuffing Thanksgiving stuffing recipes Gluten-free stuffing Vegan stuffing Stuffing with fresh herbs Homemade stuffing recipe Easy stuffing recipe

Rate this recipe: