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Chestnut Stuffing for Vegetarians

From Stones River Market

<p>I have modified Martha Stewart&#8217;s original version by substituting vegetarian broth for chicken broth. I will be making the modified version for my vegetarian daughter this Thanksgiving. The proportions can easily be changed according to the number of vegetarian people to be served.</p>
Source: Martha Stewart website (Entered by Kathleen and Ken Ferris)
Serves: 12

2 loaves Good quality white bread, in 3/4" dice
1 1/2 pounds chestnuts, scored with an X
3/4 cups unsalted butter
4 small onions, dice 1/4" (c. 3 cups)
1 bunch celery, dice 1/4" (c. 4 cups)
3 Tbsp fresh sage, finely chopped
5 cups homemade or low-sodium vegetarian broth
1 Tbsp salt (or to taste)
3 cups coarsely chopped flat-leaf parsley
to taste freshly ground pepper

Step by Step Instructions
  1. 1. Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
  2. 2. Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
  3. 3. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
  4. 4. Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.