Celery Root Persimmon And Swiss Chard Stuffing Recipes

Steps:

• Place both mushrooms, carrot, celery root, shallots, and rosemary leaves in the bowl of a food processor; process until finely chopped.
• Heat vegetable oil in a large pot over high heat. Transfer vegetable mixture to pot and reduce heat to medium. Cook vegetables, letting them "cake" in bottom of pot, about 5 minutes.
• Add 12 cups water to pot. Simmer for 2 hours. Strain stock and let cool.

Steps:

• Preheat oven to 400 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, toss celery root with vegetable oil and 1 teaspoon salt. Evenly spread celery root on one of the prepared baking sheets. Transfer to oven and roast until just cooked through, about 40 minutes (celery root should still be slightly crisp). Remove from oven and set aside.
• In a large bowl, toss bread cubes with 1/4 cup olive oil. Evenly spread bread cubes on second prepared baking sheet; season with salt and pepper. Transfer to oven and bake until golden and slightly crunchy, about 20 minutes. Remove from oven and let cool slightly.
• Cut Swiss chard leaves into 1-inch-wide strips and finely chop stems. Heat a large skillet over medium heat. Add remaining 1/4 cup olive oil, garlic, Swiss chard stems, and red-pepper flakes. Cook, stirring, until soft and translucent, about 5 minutes. Add leaves and 1/4 cup mushroom stock. Cover and cook until leaves are soft, but not mushy, adding a tablespoon mushroom stock as necessary, about 10 minutes. Season with salt and pepper and set aside.
• Coat two nonstick 9-by-5-by-2 3/4-inch loaf pans with olive oil; set aside.
• In a large bowl, whisk together eggs, remaining 1 1/2 cups mushroom stock, 2 teaspoons salt, and 1 teaspoon black pepper. Add celery root and bread cubes along with persimmons, raisins, almonds, and parsley; mix until just coated.
• Divide one third of the bread mixture evenly between each prepared loaf pan. Top each with one quarter of the Swiss chard mixture. Repeat process and top with remaining third of bread mixture, evenly divided. Cover loaf pans with parchment paper-lined aluminum foil. Transfer to oven and bake for 50 minutes. Uncover, and continue baking until top is golden brown, about 10 minutes.
• Remove from oven and let cool to room temperature. Carefully unmold onto a platter. Garnish with persimmon slices and fresh herbs; serve.

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté 3 minutes. Add celery root and sauté until crisp-tender, about 8 minutes. Add chard; cover and cook until wilted and tender, about 5 minutes. Stir in lemon juice. Season with salt and pepper.

Steps:

• Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
• Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
• Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
• Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
• In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Steps:

• Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
• Preheat oven to 425 degrees. 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.
• To cook stuffing in a turkey: Stuff as directed (see Roast Dry-Brined Turkey recipe); for the remaining stuffing, stir in remaining 1 cup stock, spoon into a buttered 9-by-13-inch baking dish, and dot with remaining 1/2 stick butter. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Prepare and bake as directed above in a buttered 9-by-13-inch baking dish.

Steps:

• Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
• Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.