Day 10: Celery + Parsnip Stuffing with Roasted Lemons


Roast and stuffing is a coupling second to none. Raise your Christmas repast to superlative with this heaven-in-the-mouth celery and parsnip stuffing recipe from our buddies at HelloFresh.

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15 sleeps to Christmas day! Have you got your menu squared away? Herby and zesty and wholesome, this scrumptious stuffing recipe will sate both vegetarians and meat-eaters alike! Add it to your roast bird and honey-glazed ham, your nut log, baked veggies and more for a taste extravaganza.

Switch out the chicken for vegetable stock, and opt for a vegan butter substitute to adapt this recipe to vegan. It’s something the whole fam can enjoy. Happy bellies makes for a happy home!

Plus, this pretty dish makes a vibrant festive centrepiece, promising a depth of flavour courtesy of its finely sliced roast lemon.

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Roast Duck + Pineapple Honey Glazed Ham – made to merge with stuffing! Images sourced L to R: and

Tip: Opt for Meyer lemons if you can. Meyer lemons are a cross between a mandarin and a regular lemon, originally cultivated in China. They’re smaller and sweeter than other varieties. They also differ in fragrance, delivering a slightly more complex aroma than their citrusy cousins. This kind of spiciness is ideal for Christmas culinary expeditions! 😉

To the kitchen, Masterchefs! Make the magic!

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You need

1 small loaf wholegrain or sourdough bread, cut into 1/2-inch cubes
6 tbsp butter
1 large brown onion, chopped
8 sticks celery, trimmed + roughly chopped, leaves reserved for garnish
1 1/4 cups vegetable or chicken stock (opt for homemade or low sodium if poss!)
2 cups sage (a large handful), roughly chopped
2 tbsp rosemary (2 sprigs), roughly chopped
1 tbsp thyme (about 2 springs)
1 lemon, zested + 2 tablespoons of juice (use a small, sweeter lemon, preferably a Meyer lemon for this)
1/2 tsp paprika powder
Salt + pepper

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For the roasted lemon slices

1 Meyer lemon, cut into thin slices (or another small, sweeter variety of lemon if you can’t find Meyers)
1/2 tsp or so extra virgin olive oil (enough to drizzle over all the lemon)

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More stuffed vegetable goodness – Stuffed Portobello Mushrooms With Roast Tomatoes and Goat Cheese and Roasted Acorn Squash with Cranberry Walnut Quinoa Stuffing. Crowd favourites! Images sourced L to R: and

The how

  1. The night before, cut bread into cubes and spread out on a cookie sheet. If possible, leave bread out overnight, or bake at 65°C for an hour until bread is crunchy/stale, but not hard or browned.
  2. Next day, preheat oven to 175°C. Butter a 9 x 9-inch baking pan and set aside.
  3. In a very large, deep skillet or oven proof cast iron pan, melt 5 tablespoons butter over medium heat. Add onions + celery and cook until tender, about 10 mins. Add parsnips + a generous sprinkle of sea salt. Edge heat to medium-high (hot, but not enough that butter is smoking), and cook 10 mins longer, until pieces are tender + lightly browned on edges.
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  4. Pour in a splash of stock and remove any brown bits. Then add remaining stock, bring mixture to a boil, and simmer for 5 mins. Turn heat off and stir in bread, herbs, Meyer lemon zest + juice. Add chili powder, sea salt + black pepper to taste.
  5. Spoon into prepared baking pan, dot with remaining tablespoon of butter, slide into oven and bake for 35 – 45 mins, or until stuffing is piping hot and top is a rich golden brown.
  6. Before serving, tuck roasted Meyer lemon slices throughout (see recipe below), and garnish with minced celery leaves, parsley, sage + thyme leaves.


For roasted lemon slices

  1. Preheat oven to 175°C. Line a large tray with baking paper.
  2. Drizzle olive over lemon slices and arrange on baking tray.
  3. Bake for 10 mins, then turn slices over and bake for 10 mins more. Allow to cool, then cut slices into half moons, and tuck throughout stuffing before serving.

Serves 6

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Our mouths are watering already. Soooo good. Create this masterpiece! Be rewarded with all the glory.

Want more where this came from? Check out the folks at HelloFresh – they deliver everything but the chef: delicious recipes that aren’t too taxing on your time and the exact ingredients direct to your door! Divine.

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Looking for something to gift the chef in your life? Browse our baking and kitchen accessories for inspiration. Or explore our gift guides for more ideas. Engage the festive spirit with our seasonal decor!

Images/recipe sourced: HelloFresh

Kay is a feature, blog and copywriter. She collects empty jam jars, academic degrees and tawdry dreams in the hopes of turning them into something useful someday. Her work has been published in ACP magazines, ABC fiction, Overland, Brittle Star, Seizure, trade publications and online forums. Her creative writing has won several awards.