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Celery-Herb Stuffing

Ingredients

  • 3 to 4 large eggs, lightly beaten
  • 2 teaspoons finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh thyme
  • 3 ½ teaspoons finely chopped fresh sage
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • ½ teaspoon poultry seasoning (such as Bell's)
  • ½ to 1 ¾ cups homemade or low-sodium store-bought chicken stock
  • + 9 more ingredients
    • ½ cup extra-dry vermouth
    • 2 cloves garlic, finely chopped
    • 2 medium onions, halved lengthwise and thinly sliced in half-moons
    • 3 celery stalks, thinly sliced on the diagonal
    • 2 tablespoons extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 1 celery root, (about 1 ½ pounds), peeled and cut into ½-inch dice
    • 1 loaf rustic white or Italian bread, crusts removed, cut into ½-inch cubes (about 9 ½ cups)
    • 7 tablespoons unsalted butter, plus more for dish and baking

1. 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. 2. Place celery root in a medium saucepan; add salt...

View full recipe at SpringPad

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