Celery Root and Mushroom Stuffing

Celery Root and Mushroom Stuffing
Photo by www.chow.com


  • 2 cups mushroom broth
  • 1 large egg, lightly beaten
  • ¼ cup dry white wine
  • Freshly ground black pepper
  • Salt
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 tablespoon finely chopped fresh sage leaves
  • + 6 more ingredients
    • 1 medium yellow onion, cut into ½-inch cubes
    • 3 tablespoons unsalted butter, plus more for coating the dish
    • 1 medium celery root, also known as celeriac (about 1 pound)
    • 8 ounces cremini mushrooms, stems trimmed and cut into quarters
    • 3 tablespoons olive oil
    • 1 loaf sweet batard (about 1 pound), cut into 1-inch cubes

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-13-inch baking dish with butter; set aside. Spread bread cubes in a single layer on a baking sheet and toast until dry and lightly browned, about 15 minutes. Remove from the oven, let cool slightly, and transfer to a large bow...

View full recipe at Chow


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