Bread stuffing with root vegetables (side dish)
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Nutritional value per serving:
Calories 242, total fat 7 G., saturated fats 2 G., proteins 7 G., carbohydrates 38 G., fiber 4 G., cholesterol 8 mg, sodium 628 mg, sugar 8 G.
Calories 242, total fat 7 G., saturated fats 2 G., proteins 7 G., carbohydrates 38 G., fiber 4 G., cholesterol 8 mg, sodium 628 mg, sugar 8 G.
You don't have to make turkey bread stuffing from scratch. You can use store-bought stuffing and transform it, as Ree Drummond did, by adding homemade mirepoix of celery, onion, carrot, and fennel, as well as a host of healthy root vegetables—turnips, parsnips, and celery root—cut into cubes the same size as the bread. You'll have some leftover mirepoix to use in a delicious turkey gravy. The bread stuffing can be assembled the night before, refrigerated, and baked just before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp butter + extra for greasing the pan
- 2 tablespoons of vegetable oil
- 2 cups finely diced celery
- 2 carrots, peeled and finely diced
- 1 large onion, finely diced
- 1 fennel root, finely diced
- 3 cloves garlic, crushed
- 1 cup peeled celery root, diced
- 1 cup peeled parsnips, diced
- 1 cup peeled turnips, diced
- 1 package (340 g) of bread filling mix
- 2 cups chicken broth + 0.5 cup if you reheat
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon coarse salt
- 1/4 tsp freshly ground black pepper
We recommend
Recipes with similar ingredients: fennel bulb, carrot, celery, parsnip root, turnip, black pepper, bouillon
Cooking the dish according to the recipe:
- Grease a 22x32cm baking dish with butter.
- In a saucepan over medium heat, heat 1 tablespoon each of butter and vegetable oil. Once the butter has melted, add the celery, carrots, onion, and fennel (mirepoix) and sauté for about 10 minutes. Add the garlic and stir.
- Set aside 2 cups of caramelized mirepoix for the gravy. Transfer the remaining mirepoix from the saucepan to a large bowl (you should have about 4 cups of mirepoix).
- Heat a second skillet over medium heat. Add the remaining 1 tablespoon of butter and vegetable oil and heat until the butter melts. Add the celery root, parsnips, and turnips and sauté for about 10 minutes.
- Transfer the mixture to a bowl with the mirepoix and add the filling. Add the chicken broth, parsley, salt, and black pepper and stir. Transfer the filling to the prepared baking dish.
- If baking right away, preheat oven to 350°F (175°C), cover filling with foil and bake until heated through, about 1 hour.
- If making ahead, cover the filling with foil before baking and refrigerate overnight. The next day, preheat the oven to 350°F (175°C). Bring the filling to room temperature, then pour in 1/2 cup of chicken broth.
- Bake, covered with foil, until the filling is heated through, about 1 hour.
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