Chestnut Stuffing Recipe | Vegetarian Times Skip to main content

Chestnut Stuffing

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

Ingredients: 

Ingredients: 

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1 tsp. vegetable oil
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1 lb. vegan soy sausage crumbles
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1 tsp. rubbed sage
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5 Tbs. vegan margarine, divided
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2 medium onions, diced (2 cups)
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3 celery stalks, diced (1½ cups)
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1 large fennel bulb, trimmed and diced (1 cup)
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½ cup white wine
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1 15-oz. jar cooked, peeled whole chestnuts, chopped (2½ cups)
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1 lb. loaf day-old whole-wheat bread, cut into ½-inch cubes (8 cups)
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¼ cup chopped fresh parsley
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2 Tbs. chopped fresh thyme
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3 cups low-sodium vegetable broth

Instructions: 

1. Preheat oven to 375°F. Coat 4-qt. 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.

2. Melt 3 Tbs. margarine in same skillet; add onions, celery, and fennel; 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.

3. 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.

4. Spoon stuffing into prepared baking dish, and dot top with remaining 2 Tbs. 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: 

Calories: 
347
Protein: 
16 g
Total Fat: 
10.5 g
Saturated Fat: 
3 g
Carbohydrates: 
47 g
Cholesterol: 
0 mg
Sodium: 
531 mg
Fiber: 
8 g
Sugar: 
9 g
Yield: 
Serves 10

Comments on this Recipe

when this recipe - Chestnut Stuffing - calls for Chestnuts ( like "Chestnuts roasting on the open fire) being from the New York Chestnest were brown nut from large trees - hard to discover how to get them out of their shell. when I asked in a grocery store they lead me to water chestnuts - which one is it> thanks

My (omnivore) family absolutely loves this recipe! I've made it three thanksgivings in a row now, and I never have leftovers!

cooking spray? Has anybody heard of good old oil (the same oil u want us to use a teaspoon from..) and swirl it around a pan with a piece of tissue or a brush? Don't feed the nonsense-industry, please..

Linda, do not buy the water chestnuts. These are the same "chestnuts roasting on an open fire" just prepared differently.