Chef Fred's Root Vegetable Stuffing

Ingredients:

6 cups bread, chopped in one-inch cubes, lightly toasted or dried.

1 large rutabaga, peeled and cubed (1/2 inch)

1 large turnip, peeled and cubed (1/2 inch)

2-3 parsnips, chopped in ½ inch pieces

2 large carrots, chopped in ½ inch pieces

2 large celery root, peeled and cubed (1/2 inch)

1 cup chicken broth

3 eggs

2 tbs butter

1 cup heavy cream

1 cup Market Cuts^®finely diced onion

2 tsp chopped sage

1 tsp chopped savory

½ tsp nutmeg

salt and pepper to taste

Instructions:

Because each root vegetable will cook at different rates, it is important to roast them separately. Toss each in oil with
a little salt and roast at 425° until tender and slightly colored.
Let cool and reserve.

Add 1 tbs butter to a sauté pan, heat and sweat celery and onion. Cook on low heat until translucent. Remove from heat and add herbs and nutmeg, stir, put to side and let cool.

In a mixing bowl add eggs, cream, and half the chicken broth. Wisk together. Toss in bread and mix thoroughly. Add onions and celery mixture. Add root vegetable mixture. Mix well.

If you feel it’s dry, you can add the rest of the chicken broth.

Place stuffing in a greased 9x13 pan. Bake at 400° for 30 minutes. Covered for 20, uncovered for 10.

Chef tip: You can use any kind of bread you like, but I recommend French for this recipe.