Chestnut Stuffing

serves 10
from: Vegetarian Times, November 2008

1 tsp. vegetable oil
1 lb. vegan soy sausage crumbles
1 tsp. rubbed sage
5 Tbs. vegan margarine, divided
2 medium onions, diced (2 cups)
3 celery stalks, diced (1½ cups)
1 large fennel bulb, trimmed and diced (1 cup)
½ cup white wine
1 15-oz. jar cooked, peeled whole chestnuts, chopped (2½ cups)
1 lb. loaf day-old whole-wheat bread, cut into ½-inch cubes (8 cups)
¼ cup chopped fresh parsley
2 Tbs. chopped fresh thyme
3 cups low-sodium vegetable broth

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; and 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.

Nutritional Data
Calories: 347
Protein: 16g
Total fat: 10.5g
Saturated fat: 3g
Carbs : 47g
Cholesterol: 0mg
Sodium: 531mg
Fiber: 8g
Sugars: 9g

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