Potato-Celery Root Stuffing
Updated November 10, 2022
- Total Time
- 1 hour 15 minutes
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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 analysis per serving
45 grams carbs; 18 milligrams cholesterol; 258 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 4 grams fiber; 653 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 ¼ 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.
- Step 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.
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