Can I use pre-cooked chestnuts for this stuffing recipe?

Yes, the recipe specifies using either chestnuts roasted from 1 lb. fresh or jarred chestnuts, which are typically pre-cooked and ready to crumble.

How do flax eggs help bind this vegan stuffing?

Ground flaxseed mixed with water forms a gelatinous consistency that acts as a binder, effectively replacing traditional eggs to hold the stuffing ingredients together.

Can I use just one type of mushroom instead of a mix?

While the recipe suggests a mix of cremini, shiitake, and oyster mushrooms for varied flavor and texture, you can certainly use a single type if preferred, such as all cremini.

What does the fennel add to the Chestnut Mushroom Stuffing?

The diced fennel bulb adds a subtle, sweet, and aromatic anise-like flavor that beautifully complements the earthy mushrooms and chestnuts in the stuffing.

How should I store leftover Chestnut Mushroom Stuffing?

Store any leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage, up to 1 month.

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Chestnut Mushroom Stuffing
[Vegan]

CE By: Cathy Elton

Author Bio

Cathy Elton is a Brooklyn–based writer whose blog focuses specifically on heart-healthy food. She came... Read More

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A golden-brown vegan Chestnut Mushroom Stuffing, baked until crusty, garnished with fresh parsley, served in a rustic casserole dish.

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Discover more recipes with these ingredients

Chestnut Mushroom Stuffing

Dairy Free

Vegan

Stuffing is another one of those Thanksgiving dishes that’s usually drowned in butter – but it doesn’t have to be. A good quality olive oil works very well. The trick is to make sure your other ingredients are packed with flavor.

Ingredients You Need for Chestnut Mushroom Stuffing [Vegan]

1 large loaf whole wheat bread, cubed and dried (about 10 cups)
1 tablespoon olive oil
2 medium-large yellow onions, diced
4 medium stalks celery, chopped
1 small fennel bulb, diced
1 pound mushrooms, sliced (mix of cremini, shiitake, and oyster)
1 1/2 cups chestnuts (roasted from 1 lb. fresh, or use jarred chestnuts), crumbled
2 teaspoons fresh thyme
3 tablespoons fresh sage
¼ cup chopped flat-leaf parsley
3 tablespoons olive oil
Flax eggs to replace 2 eggs (ground flaxseed mixed with water)
1½ to 2 cups vegetable broth
Salt and pepper, to taste

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How to Prepare Chestnut Mushroom Stuffing [Vegan]

Heat the oven to 350°F.
Heat the olive oil in a large pot. Add the onions, celery, and fennel, and sauté for 10 minutes.
Add the mushrooms and cook for 5 minutes more. Turn off heat and add the bread, chestnuts, herbs, olive oil, and flax eggs. Mix well, then add broth until the stuffing is quite moist but not overly soggy. Add salt and pepper if you’d like.
Place in an oiled casserole dish, cover with foil and bake for 30 minutes. Uncover and bake 10 minutes longer, until stuffing is crusty on top.