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Chestnut Stuffing for Vegetarians
From Stones River Market
<p>I have modified Martha Stewart’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)
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. Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
- 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. 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. 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.
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