Celery Root and Mushroom Stuffing

Name: Celery Root and Mushroom Stuffing
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters mushroom broth; 454 grams medium celery root, also known as celeriac (about; 227 grams cremini mushrooms, stems trimmed and cut into quarters; 59 milliliters dry white wine; 1 large egg, lightly beaten; 1 Tbsp finely chopped fresh sage leaves; 2 teaspoons finely chopped fresh thyme leaves; 3 Tbsps olive oil; 3 Tbsps unsalted butter, plus more for coating the dish; 1 medium yellow onion, cut into 1/2-inch cubes; 454 grams loaf sweet batard (about , cut into 1-inch cubes

Need a gluten free, primal, and vegetarian side dish? Celery Root and Mushroom Stuffing could be a tremendous recipe to try. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 138 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up batard, mushroom broth, cremini mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Spread bread cubes in a single layer on a baking sheet and toast until dry and lightly browned, about 15 minutes.

Ingredients you will need

Bread Cubes

Spread

Toast

Equipment you will use

Baking Sheet

Remove from the oven, let cool slightly, and transfer to a large bowl; set aside.Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Oven

Add mushrooms and cook, stirring rarely, until browned, about 6 minutes.

Ingredients you will need

Mushrooms

Remove from heat and transfer to the bowl with the bread cubes; set aside.Using a vegetable peeler, peel celery root and cut into 1/2-inch cubes. (Peel and cut the celery root at the last minute, because it will oxidize when exposed to air.) Return the frying pan to medium heat and add butter and remaining 2 tablespoons oil. When butter has melted, add celery root, onion, sage, and thyme and season generously with salt and pepper. Cook, stirring occasionally, until onion just begins to soften, about 6 to 8 minutes.

Ingredients you will need

Salt And Pepper

Bread Cubes

Celeriac

Vegetable

Butter

Onion

Thyme

Sage

Cooking Oil

Equipment you will use

Peeler

Frying Pan

Bowl

Transfer vegetables to the bowl of bread cubes and mushrooms.Evenly drizzle wine around the bowl, add egg, and stir to evenly coat bread cubes and vegetables.

Ingredients you will need

Bread Cubes

Vegetable

Mushrooms

Wine