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1
Preheat the oven to 375F.
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2
Drizzle the squash with 1 tablespoon oil; season with salt and pepper.
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3
Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.
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4
Meanwhile, toss the turnips and celery root with 2 tablespoons oil; season with salt and pepper.
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5
Place on the baking sheet with the squash.
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6
Continue roasting, stirring once or twice, until the vegetables are tender and golden brown, about 30 minutes.
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7
Meanwhile, heat the butter and remaining tablespoon oil in a medium saucepan over medium heat until the butter is melted.
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8
Add the shallots; cook until softened, about 3 minutes.
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9
Stir in the coriander, cumin, and paprika; cook until fragrant, about 1 minute.
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10
Stir in the couscous, stock, bay leaf, 1 tablespoon thyme, and 1 teaspoon salt.
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11
Bring to a boil.
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12
Cover; reduce heat to low.
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13
Cook until the couscous is tender but al dente and the liquid is absorbed, about 6 minutes.
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14
Remove from heat.
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15
Let stand, covered, 2 minutes.
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16
Fluff with a fork.
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17
Peel the squash; cut the flesh into 1/2-inch cubes.
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18
Stir together the couscous, vegetables, raisins, almonds, parsley, and remaining tablespoon thyme; season with salt and pepper.
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19
Serve, or immediately pack loosely in the turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165F.
