I love experimenting with different vegetables in dressings and stuffings...spinach, celery, mushrooms, etc...in this one I add celery root and carrots.
8 Tbl butter ( one stick)
1 1/2 cups diced onion
1 cup peeled grated celery root
1 large carrot grated
2 cups chopped button mushrooms
1/2 tsp ground thyme
1 tsp ground sage
1 tsp salt
1 tsp ground black pepper
1 cup chopped parsley
6 cups sturdy bread cubes(cut about one inch) which have been set out to dry
1 to 2 cups chicken broth
2 beaten eggs
In a nice size pot, saute the onion, celery root, carrot and mushrooms in the butter until everything softens. Stir in the thyme, sage salt and pepper.
Add the parsley and then the bread cubes. Stir.
Start by stirring in one cup of the broth, adding more if the dressing seems dry.
Take off the heat, cool a bit and then stir in the beaten eggs. (the mixture will be a little goopy)
Pour the mixture into a 9 x 11 or 10 inch round buttered baking dish.
Cover and bake for 40 minutes at 350F. Uncover and bake for 10 to 15 minutes more at 400F.
Note: Can be made ahead but you may need to add a little more broth before covering and reheating.