Roast Turkey with Celery-Root Stuffing and Giblet Gravy
A classic, crisp skinned Thanksgiving turkey recipe from chef and cookbook author Mary Sue Milliken gets its earthy depth from hearty celeriac and mushroom stuffing.
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Ingredients
- One 12–14-lb. turkey
- 1⁄3 cup extra-virgin olive oil
- 2 tbsp. kosher salt, plus more to taste
- 2 tsp. freshly ground black pepper, plus more to taste
- 24 tbsp. (12 oz.) unsalted butter, divided
- 2 large onions, coarsely chopped
- 1 bunch celery, trimmed and coarsely chopped
- 1⁄2 lb. white mushrooms, trimmed and quartered
- 1 large celery root, peeled and coarsely chopped
- 2 1⁄2 cups turkey or chicken stock, divided
- 1 cup coarsely chopped parsley
- 3⁄4 cup coarsely chopped sage
- Kosher salt
- freshly ground black pepper
- Two 1-lb. loaves stale country bread, cut into ½-in cubes
- 1 cup dry white wine
- 5 cups turkey or chicken stock
- 6 tbsp. (3 oz.) unsalted butter
- 1⁄2 lb. white button mushrooms, quartered
- 2 medium shallots, coarsely chopped
- 1⁄4 cup all-purpose flour
- 3 tbsp. heavy cream
- 2 tbsp. fresh lemon juice
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