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Indian Meal Dressing with Celery Root and Shiitake Mushrooms

Indian Meal Dressing with Celery Root and Shiitake Mushrooms
1 vote, 5.00 avg. rating (89% score)
by in Nov 2004
Because filling the turkey with stuffing requires a longer roasting time and can increase the risk of food-borne illness, Chef Sam Hayward recommends baking the dressing separately and then enriching it with juices from the turkey’s roasting pan.


  • 4 cups fresh unsweetened cornbread cubes (you can also substitute
  • Pepperidge Farm Cornbread Stuffing cubes)
  • 2 ounces bacon or pancetta, cut into 1/2-inch cubes
  • 1 stick (1/2 cup) unsalted butter
  • 1 large celery root (also called celeriac), peeled and cut into 1/2-inch cubes
  • 1 medium leek, white part only, cleaned and chopped fine
  • 1 cup thinly sliced shiitake mushrooms, stems removed
  • 2 to 3 cups turkey stock (good-quality canned chicken or turkey stock will do)
  • 1 cup sweet or hard apple cider
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried thyme)
  • 3 tablespoons fresh chives, roughly chopped
  • Pan juices from the roast turkey


Preheat oven to 350
Updated Tuesday, October 26th, 2004

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One Response to Indian Meal Dressing with Celery Root and Shiitake Mushrooms

  1. Michael Utzinger November 18, 2006 at 10:30 am #

    This is the recipe that introduced me to celery root. I have cooked it with homemade cornbread cubes (best) and store-bought cornmeal stuffing (ok). It has become our standard stuffing accompanying grilled turkey.

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