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Preheat oven to 375°F. Grease a large baking dish (9"x13") and set aside.
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Melt 2 tbsp butter in a large skillet over medium heat.
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Add olive oil, onions, and garlic. Cook for 2-3 minutes or until onions begin to soften.
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Add leeks, butternut squash, carrots, turnip, parsnips, and celery. Cook until softened, about 5 minutes.
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Stir in salt, pepper, thyme, and allspice. Add apples and lemon zest and cook an additional 2-5 minutes, or until apples soften, stirring frequently. Turn off heat.
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Crack eggs into large mixing bowl and whisk until beaten.
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Cut loaf of bread into 1" cubes and add to mixing bowl, stirring until coated with eggs. Add apple cider and stir until bread is coated.
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Add raisins and bread to vegetable mixture and stir all ingredients together. Transfer to baking dish and top with remaining pieces of butter. Pour vegetable broth evenly over stuffing.
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Cover with greased piece of tinfoil and bake for 40 minutes.
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Uncover and cook an additional 20-25 minutes, or until top is golden brown.
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Remove from oven and allow to cool slightly before serving.