My mom's Chestnut Stuffing is my favorite thing to make for Thanksgiving and Christmas. I especially love making it for omnivores who think stuffing has to be made with turkey juice. The chestnuts give it a great texture and the poultry seasoning and chickenless stock make it extremely flavorful and moist. The recipe is below (the puff pastry is optional - I've made it both ways), along with an amazing Vegan Gravy.
Chestnut Stuffing with Puff Pastry
½ cup oil
1 cup soy butter
1 cup diced onion
1 cup diced celery
8-10 cups day old bread, cubed
2 T. poultry seasoning
1-2 cups peeled, roasted chestnuts
2-3 cups Better Than Bouillon No Chicken stock
1-2 sheets of vegan puff pastry
½ cup oil
1 cup soy butter
1 cup diced onion
1 cup diced celery
8-10 cups day old bread, cubed
2 T. poultry seasoning
1-2 cups peeled, roasted chestnuts
2-3 cups Better Than Bouillon No Chicken stock
1-2 sheets of vegan puff pastry
Salt & pepper to taste
Heat the oil and half of the butter in a large pan. Saute the onion and celery until translucent. Add the bread cubes and stir to evenly distribute the oil and butter mixture. Add the remaining butter and season with poultry seasoning, salt and pepper to taste.
Transfer the bread mixture into an oven safe serving dish. Add the chestnuts and vegetable stock. Top with puff pastry and bake at 400˚ for 25-30 minutes, or until golden brown.
Heat the oil and half of the butter in a large pan. Saute the onion and celery until translucent. Add the bread cubes and stir to evenly distribute the oil and butter mixture. Add the remaining butter and season with poultry seasoning, salt and pepper to taste.
Transfer the bread mixture into an oven safe serving dish. Add the chestnuts and vegetable stock. Top with puff pastry and bake at 400˚ for 25-30 minutes, or until golden brown.
Gravy
2 T. canola oil
2 T. soy butter
¼ cup grated carrots
¼ cup diced onion
2 T. flour
2 cups Better Than Bouillon No Chicken stock
1 cup soymilk
½ cup vegan sour cream
3-4 T. soy sauce
Salt & pepper to taste
Heat the oil and butter in a medium saucepan. Saute the carrots and onion until translucent. Add the flour and cook for 1-2 minutes. Slowly whisk in the stock, followed by the soymilk, sour cream and soy sauce. Let it come to a boil, then lower the heat and simmer for 10-15 minutes. Add salt and pepper to taste.
2 T. canola oil
2 T. soy butter
¼ cup grated carrots
¼ cup diced onion
2 T. flour
2 cups Better Than Bouillon No Chicken stock
1 cup soymilk
½ cup vegan sour cream
3-4 T. soy sauce
Salt & pepper to taste
Heat the oil and butter in a medium saucepan. Saute the carrots and onion until translucent. Add the flour and cook for 1-2 minutes. Slowly whisk in the stock, followed by the soymilk, sour cream and soy sauce. Let it come to a boil, then lower the heat and simmer for 10-15 minutes. Add salt and pepper to taste.
3 comments:
Sounds really unique and lovely!
Sounds great thanks for sharing the recipe.
Hi, my name is Stefanie and I work for Lalich Resources Inc. (Better Than Bouillon's agency). We appreciate the tasty recipe posts you have made using our food bases. As a thank you, we would like to send you some free product. If you are interested, please respond with a mailing address to stefanie@lalichresources.com.
Thank you!
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