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.
Ingredients
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
Instructions
Preheat oven to 350
