| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 10 to 12 servings, plus additional caramelized mirepoix |
Ingredients
- 2 tablespoons butter, plus more for the baking dish
- 2 tablespoons oil
- 2 cups finely diced celery
- 2 carrots, peeled and finely diced
- 1 large onion, finely diced
- 1 fennel bulb, finely diced
- 3 cloves garlic, minced
- 1 cup cubed peeled celery root
- 1 cup cubed peeled parsnips
- 1 cup cubed peeled turnips
- One 12-ounce package herb seasoned cubed stuffing mix, such as Pepperidge Farm
- 2 cups chicken broth, plus 1/2 cup more if reheating
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Butter a 9-by-13-inch baking dish.
- In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups).
- Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish.
- If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour.
- If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 201 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 7 mg |
| Sodium | 522 mg |
Reviews
I like the prep day before & just pop in oven day of holiday.
Fun to try different veggies. Only pup in 1/2 c. of turnip. I liked having mirpoix ready for gravy next day BUT NEEDED to have cut smaller. WILL PUT IN FOOD PROCESSOR next time.
Too dry for my desire. WILL ADD MORE BROTH & FRESH BAKED CORNBREAD next time.
I did a few variations to suit our families taste but, this turned out fantastic!!
Great shortcut!
Loved this recipe. Makes a nice vegetarian option if needed. Followed recipe as written Used the extra veggies to make soup the next day. Yummy.
I ACTUALLY used this recipe except I left out the parsnips & turnips because I couldn’t find them at my grocer… but this is a nice upgrade to the box stuffing I use most Thanksgiving. I always added sausage never thought to add veggies. Thanks for another great recipe that my people loved. Easy upgrade.
I made this dressing using her doctored ideas and it was so much easier. The chicken stock from the store worked fine. I followed the recipe on the Pepperidge Farm bag and added cranberries and pecans, besides the veggies. It tasted marvelous.
I am so insulted that you say this dressing made from a mix. I am sure pepridge farm is not happy either. I make my own stock fry my own sausage chop and sauté all the vegetables that go into my dressing and I use seasoned breadcrumbs. Not a simple task. So if you use lets say Italian breadcrumbs you need to call your recipe made from a mix. Oh my.