Bread stuffing with root vegetables (side dish)

Ingredients:

• 2 tbsp butter + extra for greasing the pan
• 2 tablespoons of vegetable oil
• 2 cups finely diced celery
• 2 carrots, peeled and finely diced
• 1 large onion, finely diced
• 1 fennel root, finely diced
• 3 cloves garlic, crushed
• 1 cup peeled celery root, diced
• 1 cup peeled parsnips, diced
• 1 cup peeled turnips, diced
• 1 package (340 g) of bread filling mix
• 2 cups chicken broth + 0.5 cup if you reheat
• 1/4 cup fresh parsley, finely chopped
• 1/4 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper

Preparation:

1. Grease a 22x32cm baking dish with butter.
2. In a saucepan over medium heat, heat 1 tablespoon each of butter and vegetable oil. Once the butter has melted, add the celery, carrots, onion, and fennel (mirepoix) and sauté for about 10 minutes. Add the garlic and stir.
3. Set aside 2 cups of caramelized mirepoix for the gravy. Transfer the remaining mirepoix from the saucepan to a large bowl (you should have about 4 cups of mirepoix).
4. Heat a second skillet over medium heat. Add the remaining 1 tablespoon of butter and vegetable oil and heat until the butter melts. Add the celery root, parsnips, and turnips and sauté for about 10 minutes.
5. Transfer the mixture to a bowl with the mirepoix and add the filling. Add the chicken broth, parsley, salt, and black pepper and stir. Transfer the filling to the prepared baking dish.
6. If baking right away, preheat oven to 350°F (175°C), cover filling with foil and bake until heated through, about 1 hour.
7. If making ahead, cover the filling with foil before baking and refrigerate overnight. The next day, preheat the oven to 350°F (175°C). Bring the filling to room temperature, then pour in 1/2 cup of chicken broth.
8. Bake, covered with foil, until the filling is heated through, about 1 hour.