Best Potato Celery Root Stuffing Recipes

POTATO, CARROT AND CELERY ROOT STUFFING

Potato, Carrot And Celery Root Stuffing image

Provided by Molly O'Neill

Time 50m

Yield about 12 cups

Number Of Ingredients 8

Ingredients

6 large potatoes, 6 to 8 ounces each, peeled
3 celery roots, peeled
4 carrots, trimmed and peeled
1/2 cup butter, plus 3 tablespoons if stuffing is not cooked in turkey (see note)
2 cups stale bread crumbs
1 tablespoon salt, or to taste
1 1/2 teaspoons pepper
1/4 cup minced chives

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.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 444 milligrams, Sugar 3 grams, TransFat 0 grams

POTATO-CELERY ROOT STUFFING

Potato-Celery Root Stuffing image

Provided by Molly O'Neill

Categories roasts, side dish

Time 1h15m

Yield Twelve cups

Number Of Ingredients 6

Ingredients

6 large baking potatoes, peeled and halved
3 medium celery roots, peeled and quartered
6 tablespoons unsalted butter, cut into pieces
1/2 cup chopped fresh chives or scallion greens
1 1/2 tablespoon salt
1 1/2 teaspoons freshly ground pepper

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.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 653 milligrams, Sugar 2 grams, TransFat 0 grams