Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Leek-Celery Root Stuffing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 3, 2017 Print Rate It Share Share Tweet Pin Email Servings: 14 Yield: 10 cups Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey. Ingredients 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) Directions 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. 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. Rate it Print