Leek-Celery Root Stuffing

10 cups

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


  • 1 loaf best-quality white bread (1 pound), crust on, cut into ¾-inch cubes

  • 1 celery root (about 2 pounds), peeled and cut into ½-inch pieces

  • 1 tablespoon extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 6 ounces (5 ½ 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

  • ¾ cup chopped fresh flat-leaf parsley

  • 5 cups homemade or store-bought low-sodium turkey or chicken stock

  • 5 ¼ ounces toasted walnuts, coarsely chopped (1 ½ cups)


  1. 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.)

  2. 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.

  3. 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.

  4. Toss bread with vegetable mixture in a large bowl. Fold in walnuts. Season with salt and pepper.

  5. 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.

Cook's Notes

Make-Ahead Tip: Cut the bread into cubes and let dry overnight. If baking stuffing outside the bird, prepare components the day before, cover, and refrigerate. Assemble and bake just before serving.

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