Potato-Celery Root Stuffing

Ingredients

• 6 large baking potatoes, peeled and halved
• 3 medium celery roots, peeled and quartered
• 6 tablespoons unsalted butter, cut into pieces
• ½ cup chopped fresh chives or scallion greens
• 1 ½ tablespoon salt
• 1 ½ teaspoons freshly ground pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    355 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 57 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 7 grams protein; 30 milligrams cholesterol; 1837 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve cups

Preparation

1. 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.
2. 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.

1 hour 15 minutes