Potato-Celery Root Stuffing

• 6 large baking potatoes, peeled and halved
• 3 medium celery roots, peeled and quartered
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup chopped fresh chives or scallion greens
• 1 1/2 tablespoon salt
• 1 1/2 teaspoons freshly ground pepper

1. Place potatoes and celery roots in a pot and cover with cold water.
2. Simmer over medium heat until soft, about 30 to 40 minutes.
3. Drain, reserving 1/4 cup of the cooking liquid.
4. Pass potatoes through a ricer and grate the celery roots.
5. Combine potatoes and celery roots and stir in the reserved liquid, butter, chives, salt and pepper.
6. Fill the bird loosely with stuffing; place any remaining stuffing in a casserole.
7. Roast the bird.
8. Bake the extra stuffing, covered, for about 30 minutes before serving.

baking potatoes, celery roots, unsalted butter, fresh chives, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4373 (may not work)