Recipe information
Yield
serves 8 to 10; makes about 8 cups (enough for one 18-pound turkey)
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Drizzle the squash with 1 tablespoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.
Step 2
Meanwhile, toss the turnips and celery root with 2 tablespoons oil; season with salt and pepper. Place on the baking sheet with the squash. Continue roasting, stirring once or twice, until the vegetables are tender and golden brown, about 30 minutes.
Step 3
Meanwhile, heat the butter and remaining tablespoon oil in a medium saucepan over medium heat until the butter is melted. Add the shallots; cook until softened, about 3 minutes. Stir in the coriander, cumin, and paprika; cook until fragrant, about 1 minute.
Step 4
Stir in the couscous, stock, bay leaf, 1 tablespoon thyme, and 1 teaspoon salt. Bring to a boil. Cover; reduce heat to low. Cook until the couscous is tender but al dente and the liquid is absorbed, about 6 minutes. Remove from heat. Let stand, covered, 2 minutes. Fluff with a fork.
Step 5
Peel the squash; cut the flesh into 1/2-inch cubes. Stir together the couscous, vegetables, raisins, almonds, parsley, and remaining tablespoon thyme; season with salt and pepper. Serve, or immediately pack loosely in the turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165°F.
