Potato, Carrot And Celery Root Stuffing

• 6 large potatoes, 6 to 8 ounces each, peeled
• 3 celery roots, peeled
• 4 carrots, trimmed and peeled
• 1/2 cup butter, plus 3 tablespoons if stuffing is not cooked in turkey (see note)
• 2 cups stale bread crumbs
• 1 tablespoon salt, or to taste
• 1 1/2 teaspoons pepper
• 1/4 cup minced chives

1. Place the potatoes in a pot, cover with cold water, boil gently for 30 minutes until tender, then drain.
2. Place the celery root in another pot, cover with cold water, boil for 20 minutes or until tender, then drain.
3. Place the carrots in a third pot, cover with cold water, and boil for about 7 minutes or until tender, then drain.
4. While the vegetables are still warm, push the potatoes and carrots through a potato ricer and into a bowl.
5. Grate the celery root into the mixture.
6. Cut the 1/2 cup butter into chunks, and stir into the vegetables.
7. Add the bread crumbs and stir well.
8. Add the salt, pepper and chives and combine.
9. When cool, this stuffing can be baked inside the turkey or placed in a casserole, dotted with the 3 additional tablespoons butter and baked for 40 minutes at 350 degrees.

potatoes, celery roots, carrots, butter, bread crumbs, salt, pepper, chives

Taken from cooking.nytimes.com/recipes/68 (may not work)