Root Vegetable Stuffing

September 23, 2020
Created by Harmons
1 hour
Serves 10
  • 10 Tbsp unsalted butter
  • 1 large onion, roughly chopped
  • 1 bu celery, trimmed and roughly chopped
  • 1/2 lb cremini mushrooms sliced
  • 1 parsnip, roughly chopped
  • 2 1/2 cups low sodium chicken broth, divided
  • 1 cup roughly chopped fresh flat-leaf parsley
  • 3/4 cup roughly chopped fresh sage
  • 1/2 tsp salt, plus more as needed
  • Freshly ground pepper
  • 1 (1 lb) loaf stale Harmons country French bread, cut into 1/2" pieces

In an 8-quart saucepan over medium-high heat, melt butter. Add onions and celery and cook, stirring occasionally, until soft, 8-10 minutes. Add mushrooms, celery root, and parsnips and cook until soft, 12-15 minutes. Stir in 11/2 cups broth, parsley, sage, salt, and pepper and bring to a boil. Remove from heat and stir

in bread; let cool slightly. Preheat oven to 375°. Add remaining 1 cup broth and stir to combine. Place in a buttered 9”x13” baking dish and pour stuffing into pan. Cover with aluminum foil and bake until heated through, about 10 minutes. Remove foil and cook for an additional 15 minutes.