Chestnut Stuffing
Chestnut Stuffing could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 14g of protein, 10g of fat, and a total of 298 calories. For $2.27 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 10. It can be enjoyed any time, but it is especially good for Thanksgiving. Many people made this recipe, and 238 would say it hit the spot. A mixture of fresh thyme, soy sausage, fennel bulb, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a side dish. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns an amazing spoonacular score of 88%. If you like this recipe, you might also like recipes such as Chestnut Stuffing, Chestnut Stuffing, and Chestnut Stuffing.
Servings: 10
Ingredients:
1 lb. loaf day-old whole-wheat bread, cut into ½-inch cubes (8 cups)
3 celery stalks, diced (1½ cups)
1 large fennel bulb, trimmed and diced (1 cup)
¼ cup chopped fresh parsley
2 Tbs. chopped fresh thyme
2 medium onions, diced (2 cups)
1 tsp. rubbed sage
1 lb. vegan soy sausage crumbles
1 15-oz. jar cooked, peeled whole chestnuts, chopped (2½ cups)
5 Tbs. vegan margarine, divided
3 cups low-sodium vegetable broth
1 tsp. vegetable oil
½ cup white wine
Equipment:
baking pan
oven
frying pan
bowl
aluminum foil
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 375°F. Coat 4-qt. baking dish with cooking spray.
2. Heat oil in large skillet over medium heat.
3. Add soy sausage crumbles and sage, and cook 7 to 9 minutes, or until sausage is browned.
4. Drain on paper-towel-lined plate.
5. 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.
6. Place bread cubes in large bowl. Stir in onion and fennel mixture, then soy sausage crumbles.
7. Mix in fresh herbs, and season with pepper. Stir in broth, adding more if necessary without making stuffing too wet.
8. Spoon stuffing into prepared baking dish, and dot top with remaining 2 Tbs. margarine. Cover with foil and bake 30 minutes.
9. Remove foil and bake 30 to 40 minutes longer, or until top is browned and crisp.
Nutrition Information:
covered percent of daily need
