Leek and Celeriac Stuffing

This Traditional Stuffing with Leeks and Sage is not only comforting, rich and so delicious, it’s easy too. It’s packed with plenty of celery root, leeks, walnuts, melted butter and all the classic flavours of Thanksgiving.

1 (1 lb) loaf white bread, crust on, cut into ¾" cubes
1 celery root, peeled and cut into ½" pieces (~ 2 lb)
1 Tbsp. extra-virgin olive oil
coarse sea salt
black pepper, freshly cracked
6 oz (1½ sticks) butter
2 cloves garlic, finely chopped
3 large leeks, white and pale-green parts only, thinly sliced and rinsed well
3 Tbsp. fresh sage, finely chopped
¾ cup flat-leaf parsley, freshly chopped
5 cups turkey or chicken stock
5¼ oz walnuts, toasted and coarsely chopped (1½ cups)

Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300°F (150°C/130°C fan, Gas Mark 2) oven until dry but not browned, about 15 minutes.)

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Butter a 9x13" baking dish.

Toss celery root and oil in a medium bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast, stirring once, until celery root is tender and edges are golden brown, about 40 minutes.

Melt 1 stick butter in a medium saucepan over medium heat. Add garlic and leeks and cook, stirring often, until soft, about 8 minutes. Add the celery root, sage, parsley and 4 cups stock, stirring to combine. Season with salt and pepper. Remove from heat.

Toss bread with vegetable mixture in a large bowl. Fold in walnuts. Season with salt and pepper.

Stuff your turkey. For the remaining stuffing, stir in remaining 1 cup stock, spoon into a prepared baking dish, and dot with remaining ½ stick butter.

Cover with parchment, then foil and bake in a 375°F (190°C/170°C fan, Gas Mark 5) oven for 25 minutes. Uncover and continue to bake until golden brown, 15-20 minutes.

Makes 10 cups for 12-14 servings.

Make-Ahead: Cut the bread into cubes and let dry overnight. If baking stuffing outside the bird, prepare components the day before, cover and refrigerate. Assemble and bake just before serving.