This old-fashioned recipe will impress holiday guests with its rich, nutty flavor and homey feel.
Ingredients
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-
1 tsp vegetable oil
-
1 pound vegan soy sausage crumbles
-
1 tsp rubbed sage
-
5 tablespoons vegan margarine divided
-
2 medium 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 pound loaf day-old whole-wheat bread cut into 1/2-inch cubes (8 cups)
-
1/4 cup fresh parsley chopped
-
2 tablespoons fresh thyme chopped
-
3 cups low-sodium vegetable broth
Recipe Method
1. Preheat oven to 375 degrees
Fahrenheit.
Coat 4-qt.
baking dish with
cooking spray. Heat oil in
large skillet over medium heat. Add soy
sausage crumbles and
sage, and cook 7 to 9 minutes, or until
sausage is browned.
Drain on paper-towel-lined plate.
2. Melt 3 Tbs. margarine in same skillet; add onions, celery, and fennel; and cook 5 to 7 minutes, or until vegetables are soft and translucent. Deglaze pan with wine, and add chestnuts. Cook 2 to 3 minutes, or until most of liquid has evaporated.
3. Place bread cubes in large bowl. Stir in onion and fennel mixture, then soy sausage crumbles. Mix in fresh herbs, and season with pepper. Stir in broth, adding more if necessary without making stuffing too wet.
4. Spoon stuffing into prepared baking dish, and dot top with remaining 2 Tbs. margarine. Cover with foil and bake 30 minutes. Remove foil and bake 30 to 40 minutes longer, or until top is browned and crisp.
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