Serves: 6
Elevate your meal with this rich and savory stuffing, where the warm, nutty flavor of chestnuts meets the earthy flavor of mushrooms. Infused with fresh herbs and a subtle blend of spices, this dish brings comfort and sophistication to any table.
Ingredients (organic/biodynamic):
- 1 lb. roasted, peeled chestnuts
- 2 Tbsp. vegetable broth
- 1 large red onion, diced
- 3-4 garlic cloves, minced
- 2 c. (about 12 oz.) mushrooms, chopped (preferably cremini, shiitake, or a mix of both)
- 1 c. celery, finely chopped
- 1/2 c. carrots, sliced
- 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 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 onions, garlic, celery, and carrots, and cook until softened.
- Stir in the chopped mushrooms, thyme, sage, salt, pepper, and red pepper flakes (if using). Cook 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 chestnut and mushroom 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.
- Once out of the oven, stir in the fresh parsley, and serve!
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