Chestnut Mofo

October 6, 2009 at 6:11 pm | Posted in cooking, vegan mofo | 2 Comments
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mofo3The recipe that I am posting today is a yummy wintery holiday recipe from last years Veg Times Magazine. It is for Chestnut Stuffing and darn is it good! Sadly enough I can’t seem to find any pictures on my computer of what I made last year. But it was delish and I will make it again this holiday season! YUM!


Chestnut Stuffing

1 tsp veg oil

1 lb vegan soy sausage crumbles (I crumbled my own)

1 tsp rubbed sage

5 tbs vegan margarine

hing to taste

3 celery stalks diced (1 1/2 cups)

1 large fennel bulb trimmed and diced (1 cup)

1 15 oz jar cooked, peeled whole chestnuts (I used fresh ones from the Asian market and did the dicing and peeling myself. What a labor of love!)

1 lb loaf day old bread cut into 1 inch cubes (8 cups)

1/4 cup chopped parsley

2 tbs fresh thyme

3 cups veg 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 min.

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 min. 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!



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  1. YUMMY! That does sound delicious and what a gorgeous photo of chestnuts.

  2. Oh wow, that sounds lovely!

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