Leek Celery Root Stuffing Recipes

BUTTERED STUFFING WITH CELERY AND LEEKS

Buttered Stuffing With Celery and Leeks image

Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic - no dried fruit, no surprise ingredients, no "twists" - just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top). All stuffing needs two trips to the oven: once, covered, to cook it through and twice, uncovered, to crisp up the top. You can do the first bake ahead of time if you like, or do one after the other if the timing works out that way.

Provided by Alison Roman

Categories dinner, stuffing and dressing, side dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 large loaf good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds)
1/4 cup olive oil
8 tablespoons unsalted butter
6 garlic cloves, thinly sliced
2 large leeks, white and light green parts, chopped
Kosher salt and freshly ground black pepper
6 celery stalks, thinly sliced, leaves reserved for garnish if available
1/2 cup dry white wine
1/2 teaspoon red-pepper flakes (optional)
2 1/2 cups low-sodium chicken, turkey or vegetable broth
3 large eggs
1/2 cup finely chopped parsley
1/4 cup finely chopped chives
2 tablespoons finely chopped marjoram, oregano or thyme

Steps:

Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.) Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you're short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside.
Heat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.
Add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add red-pepper flakes, if using, and remove from heat.
Whisk together broth and eggs in a medium bowl. Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it's not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.

LEEK-CELERY ROOT STUFFING

Leek-Celery Root Stuffing image

Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 10 cups

Number Of Ingredients 11

Ingredients

1 loaf best-quality white bread (1 pound), crust on, cut into 3/4-inch cubes
1 celery root (about 2 pounds), peeled and cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
6 ounces (11/2 sticks) unsalted butter, plus more for baking dish
2 garlic cloves, finely chopped
3 large leeks, white and pale-green parts only, thinly sliced and rinsed well
3 tablespoons finely chopped fresh sage
3/4 cup chopped fresh flat-leaf parsley
5 cups homemade or store-bought low-sodium turkey or chicken stock
5 1/4 ounces toasted walnuts, coarsely chopped (1 1/2 cups)

Steps:

Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
Preheat oven to 425 degrees. Toss celery root and oil in a medium bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, and roast, stirring once, until celery root is tender and edges are golden brown, about 40 minutes.
Melt 1 stick butter in a medium saucepan over medium heat. Add garlic and leeks, and cook, stirring often, until soft, about 8 minutes. Add the celery root, sage, parsley, and 4 cups stock, stirring to combine. Season with salt and pepper. Remove from heat.
Toss bread with vegetable mixture in a large bowl. Fold in walnuts. Season with salt and pepper.
To cook stuffing in a turkey: Stuff as directed (see Roast Dry-Brined Turkey recipe); for the remaining stuffing, stir in remaining 1 cup stock, spoon into a buttered 9-by-13-inch baking dish, and dot with remaining 1/2 stick butter. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Prepare and bake as directed above in a buttered 9-by-13-inch baking dish.

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