Finding a vegetarian stuffing that satisfies both meat-eaters and vegetarians at the holiday table can feel like an impossible task. Between keeping everyone happy and making sure the dish has enough flavor and substance, it’s easy to get overwhelmed with all the options out there. That’s where this chestnut stuffing comes in – it’s packed with rich, earthy flavors that make everyone forget it’s meat-free, takes just a few simple steps to prepare, and can be made ahead of time so you can focus on the rest of your holiday cooking.
Possible Ingredient Alternatives
For a gluten-free option, replace bread cubes with a mixture of gluten-free bread and quinoa or wild rice. This substitution maintains the stuffing’s texture while adding nutritional value. Adjust the amount of veggie broth as needed to achieve the desired moisture level. Avocado oil can be substituted with olive oil or melted coconut oil for different flavor profiles and health benefits. Use the same amount as called for in the recipe. Chestnuts can be replaced with roasted and chopped hazelnuts or pecans for a similar nutty flavor and texture. This substitution works well for those with chestnut allergies or when chestnuts are unavailable. Use an equal amount of nuts as the chestnuts called for in the recipe.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 75-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 20-25 g
- Carbohydrates: 90-100 g
Ingredients
- 1/2 cup sliced carrots
- 2 1/2 to 3 cups vegetable broth (low sodium preferred)
- 6.5 oz cooked chestnuts (roughly chopped)
- 2 tsp dried thyme
- 1 lb dried bread cubes (such as Pepperidge Farm, 1/2-inch cubes)
- 1 minced garlic clove
- 1 cup chopped yellow onion
- 1/2 to 1 tsp salt
- black pepper (freshly ground, to taste)
- 2 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp avocado oil
- 1/2 cup sliced celery
Step 1: Prepare Your Baking Dish and Oven
Preheat your oven to 350 degrees Fahrenheit.
Once preheated, lightly oil a 9 x 13 glass baking dish and set it aside.
This will ensure an even bake and prevent sticking.
Step 2: Sauté the Vegetables
Place a non-stick skillet over medium heat and add a teaspoon of oil.
Once the oil is hot, sauté diced celery, carrots, onions, and minced garlic.
Cook for a few minutes until the vegetables are translucent and fragrant.
Add chopped chestnuts to the skillet and cook for an additional couple of minutes to enhance their flavors.
Step 3: Combine the Bread and Vegetable Mixture
In a large mixing bowl, combine the dried bread cubes with the sautéed vegetable mixture from the skillet.
Use a large spoon to gently toss and coat the bread cubes with the vegetables.
Step 4: Make the Herb-Infused Broth
In a large measuring cup, mix vegetable broth with dried rosemary, thyme, sage, 1/2 teaspoon of salt, and a few grinds of black pepper.
Use a fork or whisk to ensure the spices are well blended with the broth.
Step 5: Moisten the Bread Cubes
Slowly pour the spiced broth over the bread cubes and vegetable mixture in the mixing bowl.
Stir occasionally to make sure the bread cubes are evenly moistened.
The goal is to have the cubes soaked but not soggy; there should not be any excess liquid at the bottom of the bowl.
If necessary, adjust with a few more splashes of water or broth.
Taste and adjust the salt, adding up to 1/2 teaspoon more if needed.
Step 6: Bake the Stuffing
Transfer the bread cube mixture into the oiled baking dish, spreading it out evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes.
After 50 minutes, remove the foil and bake for an additional 10 minutes to achieve a crispy top.
Once done, let it cool slightly before serving.
