This vegetarian stuffing recipe has come a long way. Originally based on an old family recipe, this has been changed over the years to its current version, much more vegetarian friendly.
If you use a vegan egg substitute, it will be vegan.
- 1 jar of shelled chestnuts (or buy chestnuts raw and cook and shell ahead of time)
- 1 medium onion
- 4 celery stalks
- 1 tablespoon fresh chopped sage – or one teaspoon dried
- 1 teaspoon fresh thyme leaves – or 1/2 teaspoon dried
- 1/4 cup chopped fresh parsely
- 1 cup vegetarian sausage (optional)
- 4 cups chunky bread cubes, about 1 inch cubes, or smaller if you’d prefer
- 1/2 cup olive oil
- 1 cup chopped mushrooms
- 2 cups vegetable stock
- 2 oz. (2 shots) of bourbon whiskey (optional)
- 2 eggs beaten (optional, will make stuffing more cohesive in texture)
- salt and pepper to taste
- Pre-cook the vegetarian sausage in a pan with olive oil until it begins to brown and remove from heat and set aside.
- Break up the chestnuts with your hands into pieces.
- Make sure all the other ingredients are prepared (chopped, etc).
- In either a very large skillet or a soup pot, heat up the olive oil, and then add the onion, celery and mushrooms. Cook over medium heat, while stirring often, until they become tender, about 5 minutes.
- Add in the broken chestnuts, parsley , sage and thyme, and cook about 1 more minute, mixing everything in the pan together.
- Add the cubes of bread and stir.
- Add the vegetable broth, and get the bread cubes wet, stirring everything.
- Add Bourbon.
- Add salt and pepper to taste.
- Remove from heat and mix in eggs, if desired.
- Put mixture into a baking dish, and place uncovered into a preheated to 350 F. oven and back for about 25-40 minutes.
- The stuffing should develop a light crunchy top, when it is done.
Yes, even vegetarians can have delicious chestnut and sausage “stuffing”. Just don’t stuff it, right?