Roast Turkey with Celery-Root Stuffing and Giblet Gravy
Celery root brings an earthy dimension to the stuffing for this crisp-skinned bird, which is dressed in a white wine, giblet, and mushroom gravy. This recipe, developed by chef Mary Sue Milliken, first appeared in our November 2013 issue with the article State of Grace.
What You Will Need
For the Turkey and Stuffing
- 1 (12-14 lb.) turkey (giblets reserved for making stock; see Reinforced Turkey Stock recipe; optional)
- 1⁄3 cup olive oil
- 2 tbsp. kosher salt, plus more to taste
- 2 tsp. freshly ground black pepper, plus more to taste
- 1 1⁄2 cups unsalted butter
- 2 large onions, roughly chopped
- 1 bunch celery, trimmed and roughly chopped
- 1⁄2 lb. white mushrooms, quartered
- 1 large celery root, peeled and roughly chopped
- 2 1⁄2 cups turkey or chicken stock
- 1 cup roughly chopped parsley
- 3⁄4 cup roughly chopped sage
- 2 (1-lb.) loaves stale country bread, cut into 1/2″-pieces
For the Gravy
- 1 cup white wine
- 5 cups turkey or chicken stock, or 1 recipe Reinforced Turkey Stock
- 6 tbsp. unsalted butter
- 1⁄2 lb. white button mushrooms, quartered
- 2 shallots, roughly chopped
- 1⁄4 cup flour
- 3 tbsp. heavy cream
- 2 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- Pre-season the turkey: Heat oven to 425°. Pat turkey dry with paper towels. Mix oil, salt, and pepper in a bowl; rub all over turkey inside and out. Place turkey breast side up on a roasting pan fitted with a rack; chill, uncovered, overnight.
- Make the stuffing: Melt 10 tbsp. butter in an 8-qt. saucepan over medium-high heat. Add onions and celery; cook, stirring occasionally, until soft, 8–10 minutes. Add mushrooms and celery root; cook until soft, 12–15 minutes. Stir in 1 1⁄2 cups stock, parsley, sage, salt, and pepper; bring to a boil. Remove from heat and stir in bread; let cool slightly.
- Place half the stuffing inside turkey; place remaining stuffing in a baking dish and dot with 3 tbsp. butter. Melt remaining butter; brush all over turkey, and pour remaining stock into pan. Roast for 15 minutes. Reduce heat to 350°; continue to roast, basting turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165°, about 3 hours. Transfer turkey to a cutting board; let sit 15 minutes before carving. Pour pan drippings into a bowl; set aside. Meanwhile, place dish of stuffing in oven and bake until golden brown on top, about 30 minutes.
- Make the gravy: Place roasting pan on stove top; heat over medium heat. Add wine; cook, scraping up browned bits from bottom of pan, until reduced by half, about 4 minutes. Add reinforced stock; bring to a boil and then pour into a bowl. Melt butter in a 12″ skillet over medium-high heat. Add mushrooms and shallots; cook, stirring occasionally, until golden, 10–12 minutes. Add reserved pan drippings and flour; cook until slightly thick, about 8 minutes. Stir in reserved chopped giblets from turkey stock (if using), plus cream, lemon juice, salt, and pepper. Carve the turkey; serve with stuffing and gravy.