Cranberry, Pea Tendril, Celeriac and Apple Stuffing


from Burlington CSA site coordinator, Jane M.

She says, “We had a lot of pea tendrils left over last week and I didn’t know what to do with them. I had to make stuffing for a dinner our church serve once a month at a soup kitchen in Woburn called ‘Dwelling Place’ so I decided to throw in the pea tendrils. Here is the recipe I adapted. I got so many compliments on the stuffing, everybody loved it.


  • 1/4 cup butter
  • 4 cups chopped pea tendrils
  • 1-1/2 cups coarsely chopped onions or 6 cups coarsely chopped leeks
  • 3 tart apples – peeled, cored and chopped
  • 2 cups chopped celeriac root
  • 4 teaspoons poultry seasoning
  • 1 cup dried cranberries
  • 12 cups wheat bread cubes, baked until slightly dry
  • 1 1/3 cups chicken stock
  • salt and pepper to taste


  1. Melt butter in a large skillet over medium heat.  Add the leeks or onions, pea tendrils, apples, celeriac, and poultry seasoning; cook until softened, about 10 minutes.  Add the dried cranberries.  Mix all with the dried bread cubes.  Season to taste with salt and pepper.  Moisten with chicken stock.
  2. Stuff turkey with about 5 cups for a 14 pound turkey.  Add additional chicken stock to moisten stuffing if needed.  Remaining stuffing can be baked in a covered buttered casserole at 350 degrees for about 45 minutes.  Uncover and bake for another 15 minutes to brown top.
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