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Author Notes: For Thanksgiving I make two separate dressings ( or stuffings) - one very basic one with mushrooms, celery and onions to please everyone and also an oyster dressing for those few of us who LOVE oysters. But during the year, when it's just the two of us, I experiment...there's one I like with spinach, one with sausage and now I have one with root vegetables. - inpatskitchen
Serves 4 to 6
- 8 tablespoons butter (one stick)
- 1 1/2 cups diced onion
- 1 cup peeled, grated celery root ( 1 small)
- 1 large carrot, grated
- 2 cups chopped button mushrooms
- 1/2 teaspoon ground thyme
- 1 teaspoon ground sage
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup chopped parsley
- 6 cups sturdy bread cubes (cut about one inch) which have set out overnight to dry (I used an Italian Tuscan loaf)
- 1 to 2 cups chicken broth
- 2 beaten eggs
- In a nice size pot, saute the onion, celery root, carrot and mushrooms in the butter until everything softens. Stir in the thyme, sage, salt and pepper.
- Add the parsley and then the bread cubes. Stir.
- Start by stirring in one cup of the broth, adding more if the dressing is dry.
- Take off the heat, cool a bit and then stir in the beaten eggs. ( the mixture will seem a little goopy)
- Pour the mixture into a buttered 9 x11 or 10 inch round baking dish.
- Cover and bake for 40 minutes at 350F. Uncover and bake 10 to 15 minutes more at 400F.
- Note: Can be made ahead of time but you may need to add a little more broth before reheating covered.
- This recipe was entered in the contest for Your Best Stale Bread
- This recipe was entered in the contest for Your Best Root Vegetable Side