Serves: 6
This savory stuffing combines the earthy flavors of chestnuts and mushrooms with aromatic herbs, making it a perfect side dish for any special occasion. With a rich, hearty texture and a hint of spice, this stuffing brings warmth and depth to your holiday table.
Ingredients (organic/biodynamic):
- 2 Tbsp. vegetable broth
- 3-4 garlic cloves, minced
- 1 large red onion, diced
- 1/2 c. carrots, sliced
- 1 c. celery, finely chopped
- 2 c. (about 12 oz.) shitake and/or cremini mushrooms, chopped
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh sage, finely chopped
- 1/2 tsp. Celtic Sea Salt®
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. red pepper flakes (optional)
- 1 lb. roasted, peeled chestnuts
- 1 1/2 c. vegetable broth
- 1/4 c. fresh parsley, chopped
Instructions:
- Preheat the oven to 350°F (175°C).
- In a large pan, heat 2 Tbsp. of vegetable broth over medium heat. Add the garlic, onions, carrots, and celery, and cook for 5-7 minutes, stirring frequently, until softened.
- Stir in the chopped mushrooms, thyme, sage, salt, pepper, and red pepper flakes (if using). Cook for another 5-6 minutes until the mushrooms release their moisture and start to brown slightly.
- Roughly chop the roasted chestnuts and add them to the pan, stirring to combine. Cook for another 2-3 minutes to allow the flavors to meld.
- Pour in the vegetable broth and stir well. Let it simmer for 2-3 minutes, allowing the mixture to slightly thicken.
- Transfer the mixture to a baking dish, cover and bake for 20 minutes.
- Remove the cover and bake for another 10-15 minutes until the top is lightly browned.
- Remove pan from the oven, and stir in the fresh parsley.
- Let the stuffing cool slightly before serving.
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