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.
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
- 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.