Chestnut Stuffing

This is a vegetarian dish and no one will think twice about it. Perfect For Thanksgiving.  It is filling, rich, has a nutty flavor, and the soy sausage does the trick. For stuffing, it does not get tastier or healthier than this.  I love Chestnuts and when they are Roasted….even better.  Use fresh Herbs and a gourmet bread (a few days old) to make this just right.

Serves 10

1 tsp oil
1 lb soy sausage crumbles
1 tsp rubbed sage
5 tbs butter, divided
2 med. onions, diced (2 cups)
3 celery stalks, diced (1 1/2 cups)
1 large fennel bulb, trimmed and diced (1 Cup)
1/2 cup white wine
1 15 oz jar cooked, peeled, whole chestnuts, chopped (2 1/2 cups)
1 lb loaf day-old whole wheat bread, cut into 1/2-inch cubes (8 cups)
1/4 cup chopped parsley
2 tbs chopped fresh thyme
3 cups low-sodium vegetable broth

1. Preheat oven to 375 F. Coat a baking dish with cooking spray (4-qt works best). Heat oil in large skillet over med. heat. Add soy sausage crumbles and sage and cook about 7 mins until sausage is browned. Drain on paper towels.

2. Melt 3 tbs butter in same skillet; add onions, celery, and fennel; and cook about 5 mins. Deglaze pan with wine, add chestnuts. Cook 2 to 3 mins or until most liquid is gone.

3. Place bread cubes in large bowl. Stir in onion and fennel mixture, then soy crumbles. Mix in fresh herbs, and season with salt and pepper. Stir in broth, adding more if needed without making stuffing too wet.

4. Spoon stuffing into prepared baking dish and top with remaining 2 tbs of butter. Cover with foil and bake for 30 mins. Remove foil and bake 30 to 40 mins longer, or until top is browned and crisp.

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