Hearty Chestnut Veggieful Stuffing

Hearty Veggie StuffingServes 8-10

(Gluten Free and really SO delicious!)

  • 2 Tbsp cup ghee
  • 1 medium yellow onion
  • ~12 chestnuts
  • 1 cup shiitake mushrooms
  • 1 bunch of celery (about 4 cups, chopped)
  • 4 small carrots
  • 1/2 cup prunes
  • 1/8 cup minced fresh sage (packed loose)
  • 1/8 cup minced parsley (packed loose)
  • 3 minced green onions
  • 1 cup veggie/ mushroom stock
  • 1 bunch beet greens
  • sprinkling of ginger powder (to taste)
  1. Roast Chestnuts: Preheat oven to 450*F. Cut an “X” on the flatter side of the chestnuts, deep enough so you can tell that you’ve cut through their skin.  (I actually ended up using an exacto-knife.  This is either the result of owning sub-par knives or being brought up on construction sites, thus a little too eager to grab unnecessary appliances at a moments notice. Thank M&D!)
  2. Place chestnuts on a baking sheet and roast for 30 minutes. Remove from oven, allow to cool ~15min or until cool enough to handle.  Remove outer shell.
  3. While chestnuts are roasting:  Chop all of your veggies into bite-size pieces, including beet greens – you want these about the size you’d cut your lettuce for salad (they will wilt down during cooking, but it would still be awkward to try wrapping an entire beet leaf around your fork during dinner, right?).  Coarsely chop sage and parsley for gravy.
  4. In a stock pot (aka “large” pot you might use to make soup in), heat 1 Tbsp ghee.  Add onions.  Saute until translucent, ~1-2min.
  5. Next, in order, add carrots, chestnuts, celery, prunes, ginger, sage, & parsley.
  6. Let these cook over medium-low heat, stirring occasionally. As it starts to get dry and stick, gradually add stock.  You may not need all of it – add gradually and decide what consistency you like and stop there.
  7. In a separate pan (not fully necessary. I did this because I didn’t want the other veggies to get overcooked.) Saute the green onions, mushrooms & beet greens with 1 Tbsp ghee.
  8. Combine the contents of each pan until uniformly mixed. Ready to be stuffed in a bird or served up!

Adapted from the CardamamaKitchen Site, she has a ton of great recipes!  (And her step-by-step pictures on this are way better than mine, so I recommend checking her out if I’ve confused you in any way)


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