- Turkey, obviously.
- Yams for some sweetness and moisture
- Gravy for the salt
- Cranberry Chutney, for heat and a smack of sour
- Arugula for the crunch and pepper
3/4 pound yams
1/2 pound celery root
Salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for buttering the baking pan
1/3 cup chopped bacon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup
1 tablespoon all-purpose flour
1/2 scant cup milk
3 egg yolks
1/4 cup freshly grated gruyere
Preheat the oven to 425 F.
Peel, quarter, and rub the celery root with olive oil, and puncture the yams with a fork, rubbing them with olive oil as well. Sprinkle with salt and roast until soft in the middle, about 30-45 minutes.
Peel the skin off of the yams and celery root (the celery root will develop a a crunchy skin) and force through a ricer or food mill. Place them in a small pot over low heat. Separately, brown the butter and add it to the pureed mixture. Render the fat off of the bacon and add it to the mix, as well as the maple syrup and nutmeg. Using a wooden spoon, stir blend. Salt and pepper to taste and continue stirring until slightly dry. Add the flour to the milk and stir to dissolve some of the flour. Add the milk mixture to the pot and continue mixing until thick. Remove from heat and allow to come to room temperature.
Preheat the oven to 300 degrees F.
Add the egg yolks and the cheese, stirring to combine. Spoon into lightly buttered dishes (I use personal souffle dishes). Bake until lightly browned, about 40 minutes. If you want a little crunch on top, add some buttered bread crumbs and broil for one minute, or until browned. Remove from the oven and serve immediately.