November 19, 2012

Chestnut Stuffing Recipe . III

This is my 3rd year posting this recipe, it's so delicious and perfect for the holidays. It's my mother's recipe, so many thanks mom! 

Absolutely perfect for mixed crowds (vegans and non-vegans), as the meat eaters won't miss a thing and the veggies will be overwhelmed with chestnut joy. 
You can see what I'll be having for Thanksgiving here, it was so good last year that I don't want to change a thing! 

Chestnut Stuffing with Puff Pastry + Gravy

½ cup oil
1 cup vegan 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.

2 T. canola oil
2 T. vegan 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.

I'm so grateful to all of you for reading my blog and your lovely comments. Happy Holidays to all of you!

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