Chestnut Stuffing
- 1 teaspoon vegetable oil
- 1 lb vegetarian soy crumbles
- 1 teaspoon rubbed sage
- 5 tablespoons vegan margarine
- hing
- 3 celery ribs, diced (1 1/2 cups)
- 1 large fennel bulb, trimmed and diced (1 cup)
- 1 (15 ounce) jarcooked peeled whole chestnuts (I used fresh ones from the Asian market and did the dicing and peeling myself. What a labor of love!)
- 8 cups cubed dry bread
- 14 cup chopped parsley
- 2 tablespoons fresh thyme
- 3 cups vegetable broth
- 1.
- Preheat oven to 375 degrees.
- Coat 4 qt baking dish with cooking spray.
- Heat oil in skillet to med heat.
- Add sausage crumbles and sage and cook 7-9 min until sausage is browned.
- Drain on paper towel lined plate.
- 2.
- Melt 3 Tbs margarine in skillet and add hing, celery and fennel and cook 5-7 min or until veggies are soft and translucent.
- Then add chestnuts and cook another 2-3 minute.
- 3.
- Place breadcrumbs in a large bowl and stir in fennel mixture, then add 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 top with remaining margarine.
- Cover with foil and bake 30 minute Remove foil and bake another 30-40 minutes longer or until top is browned.
- Try not to eat all the stuffing yourself as it rocks!
vegetable oil, crumbles, sage, margarine, hing, celery, fennel bulb, chestnuts, bread, parsley, thyme, vegetable broth
Taken from www.food.com/recipe/chestnut-stuffing-397746 (may not work)