Chestnut Stuffing

This old-fashioned recipe will impress holiday guests with its rich, nutty flavor and homey feel.

Recipe from Vegetarian Times
Chestnut Stuffing
by 4.5 2  people
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  • 1 teaspoon vegetable oil
  • 1 pound vegan soy sausage crumbles
  • 1 teaspoon rubbed sage
  • 5 tablespoons vegan margarine, divided
  • 2 medium onions, diced (2 cups)
  • 3 celery stalks, diced (1 1/2 cups)
  • 1 large fennel bulb, trimmed and diced (1 cup)
  • 1/2 cup white wine
  • 1 15 ounce jar cooked, peeled whole chestnuts, chopped (2 1/2 cups)
  • 1 pound loaf day-old whole-wheat bread, cut into 1/2-inch cubes (8 cups)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 3 cups low-sodium vegetable broth
Preheat oven to 375 degrees F. Coat 4 quart baking dish with cooking spray. Heat oil in large skillet over medium heat. Add soy sausage crumbles and sage, and cook 7 to 9 minutes, or until sausage is browned. Drain on paper-towel-lined plate.
Melt 3 tablespoons margarine in same skillet; add onions, celery, and fennel; and cook 5 to 7 minutes, or until vegetables are soft and translucent. Deglaze pan with wine, and add chestnuts. Cook 2 to 3 minutes, or until most of liquid has evaporated.
Place bread cubes in large bowl. Stir in onion and fennel mixture, then soy sausage crumbles. Mix in fresh herbs, and season with pepper. Stir in broth, adding more if necessary without making stuffing too wet.
Spoon stuffing into prepared baking dish, and dot top with remaining 2 tablespoons margarine. Cover with foil and bake 30 minutes. Remove foil and bake 30 to 40 minutes longer, or until top is browned and crisp.

nutrition information

Per Serving: cal. (kcal) 347, Fat, total (g) 11, sat. fat (g) 3, carb. (g) 47, fiber (g) 8, sugar (g) 9, pro. (g) 16, sodium (mg) 531, Percent Daily Values are based on a 2,000 calorie diet
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