Mushroom Chestnut Stuffing
Elevate your holiday table with this savory and aromatic Mushroom Chestnut Stuffing, a perfect blend of rustic elegance and hearty comfort. Featuring cubes of toasted sourdough or rustic bread, this stuffing is infused with the earthy richness of sautéed mushrooms and the nutty sweetness of chopped chestnuts. Fresh herbs like parsley, thyme, and rosemary add fragrant depth, while a dash of garlic and caramelized onions create a flavor-packed base. Moistened with low-sodium vegetable broth for the ideal texture and baked to golden perfection, this vegetarian side dish is a crowd-pleaser that pairs beautifully with any festive meal. Whether you're prepping for Thanksgiving or a cozy family gathering, this stuffing is sure to be a centerpiece favorite! Keywords: mushroom chestnut stuffing, vegetarian stuffing recipe, holiday side dish, easy stuffing recipe, Thanksgiving stuffing ideas.
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Recipe Information
Ingredients
- 8 cups day-old bread, cubed (preferably sourdough or rustic loaf)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 12 ounces button mushrooms, diced
- 1 cup cooked chestnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 cups low-sodium vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C). Spread the cubed bread in a single layer on a baking sheet and toast in the oven for 10 minutes, or until slightly crisp. Remove from the oven and set aside to cool.
In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and celery, cooking for about 5 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the diced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the chopped chestnuts, parsley, thyme, and rosemary, and cook for 2 more minutes to combine the flavors.
In a large mixing bowl, combine the toasted bread cubes, the sautéed vegetable and chestnut mixture, salt, and pepper. Mix well.
Pour the vegetable broth over the mixture, stirring to ensure the bread absorbs the liquid evenly. Add more broth if you prefer a softer stuffing.
Lightly grease a baking dish with butter or oil. Transfer the stuffing mixture into the dish and spread it out evenly.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the stuffing rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 8810 mg | 383% | |
| Total Carbohydrate | 708.3 g | 258% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 71.8 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 978 mg | 75% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 5435 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
