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Vegetarian Chestnut Stuffing Recipes

Vegetarian Chestnut Stuffing Recipes

If you're looking for that perfectly nutty and crunchy chestnut stuffing, you've come to the right place. Ideal for the holiday season and a cozy Christmas dinner, these healthy, vegetarian stuffing options are sure to make everyone at your dinner table happy.

There's nothing quite like a holiday stuffing chock-full of hearty chestnuts. Not only is the flavor undeniably seasonal, but it packs a sweet flavor that all your guests can enjoy. When it comes to stuffing, it can sometimes get a little tricky if you're making a vegetarian option, as most stuffings call for sausage, chorizo, or chicken stock. In order to make a flavorful vegetarian stuffing that your meat-eating guests won't turn up their noses at, simply choose a stuffing that does not rely on a meat as one of its main components. Trust us, we've got plenty.

However, a good deal of our stuffings that do not incorporate sausage or chorizo still use chicken stock, which still poses a problem for vegetarians. However, it's quite easy to substitute the unsalted chicken stock for vegetable stock. We like to recommend Swanson, as it doesn't sacrifice flavor, and some other vegetable stocks have a darker hue and can cause discoloration in your stuffing. Here, we've collected our favorite vegetarian chestnut stuffing recipes, but keep in mind that you'll have to substitute vegetable stock as some of these call for unsalted chicken stock.

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Get Recipe: Ciabatta Stuffing with Chestnuts and Raisins

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Get Recipe: Wild Rice Dressing with Roasted Chestnut and Cranberries

The nutty, almost smoky flavor of wild rice adds a beautifully earthy feel to this tasty concoction. With 5 grams of fiber, this is a crowd-pleasing Thanksgiving dish that you can feel good about serving.

Buche de Noel (Chocolate Chestnut Log)

This famous French confection turns up in a number of guises, some of which I have a great aversion to, having never liked the sickly sweet butter cream that's often used for the icing.

However, I do have a great passion for more sophisticated chocolatey chestnut desserts, so here I'm offering a lighter version, which makes an excellent party dessert.

This recipe is from The Delia Collection: Chocolate. Serves 8-10

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Tried to use this recipe as written and it was just much too dry! I added some veggie stock, about 20 ounces, to make it dee-lish! And then. yum! yum! YUM!

I have been using this recipe for 20 years and it is a flexibly delicious stuffing. I smoke my turkey and the stuffing. Excellent.

A fantastic stuffing recipe- full of flavour, the right blend of herbs, exactly right for festive dinners. It's definitely worth the extra expense and shopping to use fresh herbs only. The recipe makes enough to fill a 14-lb turkey plus an extra dish of stuffing- full instructions for cooking, and how much broth to add, can be found in the complete recipe for Roast Turkey with Cider Gravy here on Epicurious.

Definitely not the best stuffing recipe I've used. Despite the fresh herbs it was not very flavorful and lacked the complexity of a good stuffing. Also, the recipe is partially incomplete - it does not give baking times or temps and does not call for any added liquid. I added a can of chicken broth because it was just dry bread with some herbs without it.

I made this for Thanksgiving, it was THE BEST stuffing ever! I did add about 50% more bread than the recipe called for. Also I added chicken stock as others have mentioned.

This stuffing was great. I used it for Game Hens and froze the rest. I will not use fresh chestnuts again. once was enough! It came out delicious and and moist.

I made this last year for my first year hosting Thanksgiving. It was the biggest hit of the evening! It also pairs well with a Turkey brined in the William Sonoma brine!

Have been making since first published. Family won't let me use any other recipe

I haven't made this yet, but have a secret chestnut source to share. I buy vacuum packed bags of them in the snack section of Asian markets. Be sure to get the shelled ones! There are no added flavors, just roasted chestnuts and they are not dried out or anything. Really good and less expensive than any others Ive seen.

My partner dies for this stuffing every Thanksgiving and Christmas. He would forego the turkey just to munch on the stuffing. Fresh herbs cannot be substituted, they MAKE the dish.

Maybe I am missing something but I don't see any broth/liquid mentioned in the list of ingredients(except the water to go in with the chestnuts.Looks good though!

Delicious. This was my first time using chestnuts, and they were wonderful. I roasted my own, because the jar was too expensive. I baked it separately from the turkey, so added a lot more broth, maybe 2-3 times what's called for. Perfect.

This is the Queen Momma of the Stuffing Recipes! Perfect recipe that will make your family and guests thrilled with the flavor and the old time memories!

The recipe is ok, but there is nothing really "wow-worthy" about it. It needed more liquid (I used vegetable broth), the chestnuts needed to roast much longer (and need to be chopped up), and the whole thing was rather bland. I think there are other, better chestnut stuffing recipes out there.


I made this exactly as written and found it to be flavorless and just kind of blah. For the work it takes to make a stuffing for Thanksgiving, Iɽ like more exciting results. I won't be making it again.

This stuffing was delicious. I agree with the other reviewers that additional liquid is necessary. I used a little more than a cup- half canned bouillon and half turkey pan juices. The amount of vegetables is very good. I didn't want to be bothered cleaning chestnuts so I bought some imported French vacuum packed chestnuts. I chopped the chestnuts into medium dice/slices. I used an Italian loaf bread, crust and all, cut into cubes, and dried them in the oven overnight using the pilot light. This is definitely a keeper recipe.

This recipe is very much like to one I have been using for years. However, after struggling with the chestnuts for many years by scoring them with an X, a couple of years ago I discovered that you can gently hit them with a mallet to break them instead of scoring. As long as the air escapes, it doesn't matter how they are opened. It saved my fingers and the time it takes to score and peel them. It works beautifully. But my family complains because of the hammering :) Also I add apples to the mix. The taste is beyond compare!!

I preferred chopping the chestnuts more fine. Better texture and flavor.

this stuffing was very good. i cheated and bought a bag of torn bread pieces that were already toasted, but it turned out great. i made it the night before thanksgiving, then added some of the pan juices from the turkey and a little chicken stock before reheating it in the oven.

Excellent, just like everyone said.

I don't know what everyone was raving about. It was just good/ok.

I made this for Thanksgiving, this stuffing was delicious(and I don't even like stuffing)! My husband said it was the best stuffing he ever had. I used day a old baguette torn into little pieces and added some chicken broth when baking (baked the extra stuffing for about the last hour of roasting the turkey). Loved it & will make it next year. . .

This last Thanksgiving, I took the suggestion of some previous reviewers, and added a can of Swanson chicken stock to the stuffing. It was the absolute best chestnut stuffing ever!

This was the hit of our Thanksgiving table. I made three kinds of stuffing, and this is the one that disappeared. Iɽ make this again in a heartbeat. One note--be sure to use cooking spray on the pan for the dressing cooked on the side. Mine stuck.

Recipe Summary

  • 2 cups chestnuts
  • 1 ½ cups margarine
  • ½ cup chopped onion
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons poultry seasoning
  • 2 (1 pound) loaves day-old bread, cubed
  • 3 eggs
  • ¼ cup milk

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.

Preheat oven to 350 degrees F (175 degrees C).

Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.

Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

Chestnut recipes

Enjoy chestnuts in sweet and savoury dishes. They bring a caramelised nutty flavour to sprouts, Christmas puds, turkey stuffing, desserts and more.

Mushroom & chestnut rotolo

Serve this vegan bake for a dinner party, or on Christmas Day. The honeycomb effect of rolled lasagne sheets looks fab and the crispy sage is so festive

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Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice

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This festive stuffing brings together all the trimmings in one gorgeous mass

Chocolate & chestnut truffle torte

This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Italian sausage & chestnut pasta

A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special

Chestnut hummus

Make some festive hummus, using chestnuts in place of the usual chickpeas. Serve with crudités for an easy Christmas starter, snack or buffet addition

Parsnip, cranberry & chestnut loaf

A modern take on the nut loaf, this makes a great vegetarian centrepiece for Christmas Day or a special dinner

Chestnut, bacon & parsnip soup

A smooth and creamy winter soup, topped with crispy bacon pieces - serve with crusty bread for a filling and warming lunch

Chocolate chestnut cupcakes

Sweet chestnuts and chocolate make a heavenly combination at Christmas time

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Try a new presentation style - this nutty, bacon-wrapped log is designed to save space in the oven. Serve in thick slices

Chestnut & amaretto roulade

Gregg Wallace's stunning, make-ahead roulade is much easier to master than it looks

Autumn chestnut salad

Ready-cooked chestnuts add an interesting bite to this seasonal salad

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If you're feeling like a lazy supper, this easy vegan squash recipe is deliciously spiced. Serve with a dollop of coconut yogurt

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Start the day with this healthy compote with yoghurt, or serve with dollops of mascarpone for a quick seasonal pudding

Iced chestnut ripple cheesecake

With a dark chocolate digestive base and nutty cream cheese topping, this frozen dessert has a winter twist

Brussels sprouts with bacon & chestnuts

A classic Christmas combination – and it counts as two of your 5-a-day

Chestnut truffle cake

This rich, gluten-free cake makes a perfect dinner-party dessert

Venison sausage & chestnut casserole

This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash

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Chestnut & bacon cake

Festive, flavoursome and filling, this chestnut and bacon stuffing is a winner

Chestnut stuffing

If you love stuffing don’t just stop at one. Cook one inside the turkey to help keep it juicy, then cook another separately. This classic chestnut, bacon and herb stuffing is packed full of flavour&hellip

Sprouts with chestnuts & crisp pancetta

If you struggle to get the family to eat their sprouts, try adding some chestnuts and pancetta to make an irresistible side dish

Tasty Chestnut Recipes That Are Definitely Worth Trying This Winter

In season from early October to late December, we're big fans of the good ol' chestnut. Especially in recipes like Herbed Chestnut Stuffing or Porcini-and-Chestnut Soup. We're also pretty keen on Oven Roasted Chestnuts in general (they have this delicious earthy flavour).

But you have to make sure you have good chestnuts! Good chestnuts should have taut, shiny skin, and should feel very hard. If the skin is wrinkled and the nut feels soft or has shrunken in the shell (you can tell by shaking it) then we're afraid it's no good.

So, if you're after some chestnut recipes to try this year, take a look at some of our faves now.

We love the way roasted chestnuts taste straight out of the oven! If you want to get fancy, though, there are plenty of options. Try tossing the peeled nuts with butter and your favourite herbs and spices: rosemary and salt for savoury, nutmeg and sugar for sweet.

Sticky, crisp, and crunchy, with the neutral flavour of the water chestnut soaking up the sweetness of the syrup and brown sugar and the savoury notes of the garlic powder, herbs, and spices, these are a surefire winner. Go wild with the dipping sauces we suggest honey-mustard, but really, anything would work!

Infused with leeks, rosemary, and sage, this chestnut stuffing will make your annual indulgence worth it.

Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep layer of earthy flavour, and adds sautéed ones at the end as a topping.

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Vegetarian Chestnut Stuffing Recipes - Recipes

This is perfect for holiday turkey, but it's also good with roast chicken. Feel free to substitute cubed, stale corn bread (one 8-inch-square pan's worth) for the Italian bread.

1 pound mild Italian sausage, casings removed

2 tablespoons olive oil or butter

4 or 5 stalks celery, chopped

1 pound boiled or roasted chestnuts, roughly chopped

4 Granny Smith apples, peeled and chopped

1 cup pitted green olives, chopped

1 loaf good Italian bread, crust removed, cubed and dried or stale

Salt and freshly ground black pepper

In a large skillet, crumble the sausage and sauté until no longer pink transfer to a plate or bowl. In the same skillet, heat the oil or butter over medium heat and sauté the onions and celery until soft but not brown. Remove from heat and add the chestnuts, sausage, apples, olives, bread, and salt and pepper to taste. Add enough broth to moisten the stuffing to your liking (usually 1 cup is enough to bind the stuffing).

Either stuff the bird with the stuffing, or bake separately in a well-buttered covered casserole at 350 degrees for about 30 to 45 minutes.

14 photos of the "Chestnut Recipes Vegetarian"

Recipe Summary

  • 1 onion, peeled and cut into chunks
  • 1 parsley root, peeled and cut into chunks
  • 1 carrot, roughly chopped
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 teaspoon whole white peppercorns
  • 2 cups dry white wine
  • 1 whole duck
  • 2 cups finely chopped roasted chestnuts
  • 1 apple, peeled and finely chopped
  • 2 slices bread, diced
  • 1 egg
  • 1 teaspoon dried tarragon, or to taste
  • salt and freshly ground pepper to taste
  • wooden skewers
  • 2 tablespoons rapeseed oil, or more if needed

Combine onion, parsley root, carrot, rosemary, bay leaves, and white peppercorns in a bowl. Stir in white wine. Place duck in a large bowl and pour marinade over duck. Cover with foil and marinate in the fridge for at least 12 hours.

Preheat oven to 425 degrees F (220 degrees C).

Combine chestnuts, apple, bread, and egg in a bowl season with tarragon, salt, and pepper.

Remove duck from the marinade and strain marinade through a sieve. Dry duck inside and out with paper towels. Rub salt and pepper all over the skin. Fill cavity with stuffing, being careful not to overstuff. Secure opening with wooden skewers. Pour oil into a roasting dish. Add stuffed duck, breast-side up.

Roast duck in the preheated oven, turning occasionally, until golden brown on all sides, about 20 minutes.

Heat marinade in a saucepan over medium heat until warmed through, about 5 minutes.

Pour warm marinade into the roasting pan. Cover with a lid or aluminum foil and return to the oven. Reduce oven temperature to 350 degrees F (175 degrees C) and bake duck until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Remove duck from the roasting pan and transfer to a baking sheet. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Roast duck until skin is golden-brown, 3 to 5 minutes. Remove duck from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Strain the stock, removing any burnt bits and skimming off fat. Heat stock in a saucepan over high heat and cook until gravy is reduced to 1/3, 5 to 10 minutes. Season with salt and pepper. Carve duck and serve with gravy.

Watch the video: Vegan σουβλάκι - Happy Cook (January 2022).