Celery-Herb Stuffing
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Martha Stewart Living, November 2006
- Yield Makes about 10 cups
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Ingredients
- 7 tablespoons unsalted butter, plus more for dish and baking
- 1 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
- 1 celery root, (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 celery stalks, thinly sliced on the diagonal
- 2 medium onions, halved lengthwise and thinly sliced in half-moons
- 2 cloves garlic, finely chopped
- 1/2 cup extra-dry vermouth
- 1/2 to 1 3/4 cups homemade or low-sodium store-bought chicken stock
- 1/2 teaspoon poultry seasoning (such as Bell's)
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 3 1/2 teaspoons finely chopped fresh sage
- 2 teaspoons finely chopped fresh thyme
- 2 teaspoons finely chopped fresh rosemary
- 3 to 4 large eggs, lightly beaten
Directions
- 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.
ABSOLUTELY AMAZING! I have made this a million times and it's just awesome! The vermouth you can omit and it still tastes just as good. I usually add more spices and herbs than what is called for. My boyfriends friends LOVED it and they are picky eaters! It was gone in 2.2 seconds! Luckily I made 2 pans worth!
NOTE: CELERY AND CELERY ROOT OR CELERIC ARE TWO DIFFERENT VEGETABLES
NOTE: Somersizers, take a celery root and after cooking, mash and use in place of potatoes. Very good and not fattening like potatoes. And if you have a DH who loves potatoes like I have, then make both. Celery Root for me and Potatoes for him.
I made this stuffing for Thanksgiving. The only thing I changed was that I used vegetable broth and not as much herbs as the recipe called for. The celery root was tasty but I think you could omit that from the recipe without effecting the flavor much (just add more celery). It was interesting to make and I enjoyed it. I will probably make this again but not necessarily for a special occcasion such as Thankgiving.