Potato Celery Root Stuffing Recipes

GRATIN OF CELERY ROOT AND POTATO

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
• Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
• Bake until deep golden brown, about 1 hour.

POTATO STUFFING

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.

CREAMY CELERY ROOT-POTATO MASH

Steps:

• Bring a large pot of salted water to a boil. Add celery root and potatoes and return to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain well and mash together. Stir in cream and season with salt and pepper.

POTATO-CELERY ROOT STUFFING

Steps:

• Place potatoes and celery roots in a pot and cover with cold water. Simmer over medium heat until soft, about 30 to 40 minutes. Drain, reserving 1/4 cup of the cooking liquid. Pass potatoes through a ricer and grate the celery roots. Combine potatoes and celery roots and stir in the reserved liquid, butter, chives, salt and pepper.
• Fill the bird loosely with stuffing; place any remaining stuffing in a casserole. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes before serving.

POTATO, CARROT AND CELERY ROOT STUFFING

Steps:

• Place the potatoes in a pot, cover with cold water, boil gently for 30 minutes until tender, then drain. Place the celery root in another pot, cover with cold water, boil for 20 minutes or until tender, then drain. Place the carrots in a third pot, cover with cold water, and boil for about 7 minutes or until tender, then drain.
• While the vegetables are still warm, push the potatoes and carrots through a potato ricer and into a bowl. Grate the celery root into the mixture. Cut the 1/2 cup butter into chunks, and stir into the vegetables. Add the bread crumbs and stir well. Add the salt, pepper and chives and combine. When cool, this stuffing can be baked inside the turkey or placed in a casserole, dotted with the 3 additional tablespoons butter and baked for 40 minutes at 350 degrees.

CELERY ROOT AND POTATO PUREE

Steps:

• Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
• Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

LEEK-CELERY ROOT STUFFING

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.

CELERY-ROOT AND POTATO LATKES

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
• Coarsely grate celery root into a bowl using the 1/3-inch-wide holes of a box grater.
• Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into same bowl.
• Transfer to towel, then gather up corners to form a sack and twist tightly to wring out as much liquid as possible.
• Return potatoes and onions to cleaned bowl and stir in celery root, flour, eggs, salt, pepper, and celery seeds until combined well.
• Heat 1/3 inch oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure (not tightly packed) with latke mixture and carefully spoon it into skillet, then flatten to 3 inches in diameter with a slotted spatula. Form 3 more latkes in skillet, then fry until undersides are deep golden, 1 1/2 to 3 minutes. Turn over using 2 spatulas and fry until deep golden all over, 1 1/2 to 3 minutes more. (If latkes brown too quickly, lower heat to moderate.) Transfer to paper towels to drain briefly. Keep warm in 1 layer on a metal rack set in a shallow baking pan in oven. Make more latkes in same manner. Use a second rack and baking pan to keep last batches warm.

CELERY-HERB STUFFING

Steps:

• Preheat oven to 350 degrees. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.
• Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.
• Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.
• Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs.
• To cook stuffing in turkey: Stuff as directed (see turkey recipe); for the remaining stuffing, stir in 3/4 cup stock, spoon into a buttered 8-inch square baking dish, and dot generously with butter. Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To bake all of the stuffing in the oven: Stir an egg and 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Bake as directed above.

PENNSYLVANIA DUTCH POTATO STUFFING

Steps:

• Preheat oven to 350 degrees.
• Finely chop the onion and celery.
• Saute onion and celery in butter.
• Add bread cubes, beaten eggs, chicken broth, salt and pepper.
• Add mashed potatoes.
• Bake in a casserole dish for 30 minutes, until golden brown on top.