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


  1. Pre-cook the vegetarian sausage in a pan with olive oil until it begins to brown and remove from heat and set aside.
  2. Break up the chestnuts with your hands into pieces.
  3. Make sure all the other ingredients are prepared (chopped, etc).
  4. 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.
  5. Add in the broken chestnuts, parsley , sage and thyme, and cook about 1 more minute, mixing everything in the pan together.
  6. Add the cubes of bread and stir.
  7. Add the vegetable broth, and get the bread cubes wet, stirring everything.
  8. Add Bourbon.
  9. Add salt and pepper to taste.
  10. Remove from heat and mix in eggs, if desired.
  11. Put mixture into a baking dish, and place uncovered into a preheated to 350 F. oven and back for about 25-40 minutes.
  12. 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?

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