Chestnut Stuffing
Recipe from Vegetarian Times

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

Chestnut Stuffing

by 1  person

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Servings: 10
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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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