Roasted Harvest Vegetables and Toasted Tarragon Stuffing

What a thrill it would be to prepare vegetables from your own garden for a holiday meal. Or use locally grown vegetables from a farmer's market to make this unique stuffing with toasted tarragon garnish.

Ingredients

• 1 Cup butter
• 3 medium carrots, peeled
• 2 large leeks, rinsed, trimmed to white parts only
• 2 ears corn, husks removed
• 1 lb. butternut squash, peeled, seeded, cut into 1-inch cubes (about 2 1/2 cups)
• 1 (12 oz.) package cornbread stuffing
• 1 lb. pork sausage (in casing)
• 1 Cup chicken broth
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper
• 3 tablespoons coarsely chopped, fresh tarragon leaves

Directions

• Preheat oven to 450 degrees.
• Melt 1/2 cup butter in a small bowl in the microwave. Place carrots, leeks, corn, and squash in 9 X 13 baking pan. Pour melted butter over vegetables and turn to coat. Cook for 30 minutes until vegetables are tender. Cool to touch.
• Place cornbread stuffing in a large bowl. Dice carrots and leeks and mix into stuffing. Scrape corn kernels from cob and add to stuffing. Coarsely chop squash and stir into stuffing until combined.
• Remove sausage from casings and crumble into a large skillet. Cook, stirring occasionally, over medium-high heat until browned. Add to stuffing and mix well.
• Melt remaining 1/2 cup butter and stir into stuffing with chicken broth until thoroughly moistened. Season with salt and pepper.
• Reduce oven to 350 degrees.
• Place mixture in a large casserole dish and bake for 15-20 minutes until top is crusty. OR, stuff mixture into body cavity and neck of turkey. Remove stuffing from cooked turkey before carving.
• Place tarragon on a baking sheet and cook for 5 minutes until toasted. Set aside. Spoon into serving dish and garnish with toasted tarragon. Serve warm.

  Makes about 8 cups

  Note: Stuffing may be made 1 day in advance if stored in an airtight container in the refrigerator. Stuff the bird just before cooking.