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
butter (one stick)
1 1/2 cups diced onion
peeled, grated celery root ( 1 small)
large carrot, grated
chopped button mushrooms
ground black pepper
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
In This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!