I never really loved stuffing, but I did like the idea of my mom’s stuffing with all the different breads she uses plus the chestnuts and sausage. When I decided to start cooking my own Thanksgiving I also wanted to make my own stuffing so I adapted this recipe from my mom’s but with everything from scratch and made it vegan, this is what has resulted and in my opinion is delicious! Remember that with bread you can make it pretty far in advance and freeze it before you need to use it.
Ingredients
- 1/2 loaf of pumpernickel bread (http://smittenkitchen.com/blog/2006/10/the-last-of-the-loafing/) in the bread maker crumbles
- 1/2 loaf of white bread ( ) in the bread maker crumbles
- 1 recipe of cornbread (Fanny Farmer cookbook) crumbles
- 4 stalks of celery diced
- 2 onions diced
- 2 T thyme minced
- 1/2 cup parsley minced
- 2 T sage minced
- 1 package seitan sausage crumbles
- 2 cups roasted or boiled chestnuts (http://www.wikihow.com/Cook-Chestnuts) and chopped
- 2 cups vegetable broth
- Salt and pepper to taste
- Butter and/or olive oil
Directions
- Crumble up different breads with hands in a bowl and add herbs.
- Sauté onions and celery in olive oil until soft, add seitan crumbles and cook a little longer.
- Add onions, celery, and seitan to bread crumbles.
- Add chopped chestnuts to bread.
- Take mixture and mix everything to taste, adding more herbs or salt and pepper depending on preference.
- Take mixture and put in large casserole dish.
- Drizzle olive oil or pads of butter on top, after baking for 20 min at 350F, add 2 cups vegetable broth and allow to make 40 min more or until golden brown and crispy on the top.