Simple Celeriac Stuffing

Taken from the Abel & Cole newsletter, reproduced here for ease of looking-up. Serves 4–6. NB I think this is a vast underestimate of the amount of liquid you need. I only used 300g of bread (home-made sourdough spelt, home-made rye/barley) and had to more than double the liquid.

• 450g firm white bread, sliced, toasted, and broken into chunks
• 2 handfuls chopped fresh parsley (dried works too, use maybe 4 Tbsp)
• 1 celeriac, peeled and diced
• 1 large onion, diced
• 2 Tbsp butter (I used a slosh of olive oil)
• 1 tsp dried thyme
• ½ tsp salt
• 240ml chicken or vegetable stock

Melt the butter in a large frying pan over medium heat; add the onion and celeriac and cook until soft (about 15 minutes), stirring occasionally. Add thyme, salt, and parsley.

Put the bread in a large bowl and pour the stock over; add the vegetables and mix well. Spoon into a greased baking dish and bake uncovered at 180C/356F/Gas 4 until browned.

Photo by Bob, GIMPed/mogrified by me.