Giada's Root Vegetable Stuffing – Giadzy

Ingredients

• 5 1/2 tablespoons unsalted butter, (at room temperature, (2 of the tablespoons cut into 1/2-inch pieces))
• 3 tablespoons extra-virgin olive oil Notify Me
• 4 medium carrots, (peeled and cut into 1/2-inch cubes)
• 3 medium parsnips, (peeled and cut into 1/2-inch cubes)
• 2 large leeks, (white and pale green parts only, thinly sliced)
• One 1-pound butternut squash, (halved, peeled, seeded and cut into 1/2-inch cubes)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon ground allspice
• Two 6-ounce Granny Smith apples, (unpeeled, cored and cut into 1/2-inch cubes)
• Zest of 1 large lemon
• 8- ounce loaf sourdough bread, (cut into 1/2-inch cubes (about 6 cups))
• 3 large eggs, (at room temperature, beaten)
• 1 1/4 cups 6 ounces dried cranberries
• 1/4 cup frozen apple juice concentrate, (thawed)
• 3/4 cup vegetable stock
• 5 ounces about 2/3 cup goat cheese, coarsely crumbled, optional