About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Chestnut and Cranberry Stuffing

Need a great Vegan Stuffing for your next Thanksgiving? Or for the upcoming one if you are south of the 49th parallel? Vegan Planet has the answer. This is a fantastic stuffing and for me very different then I was used to when I was not vegan.Cranberries? Never! Maybe chestnuts but they are sort of a Christmas thing right? Well we loved this stuffing and Hayley has been eating all the leftovers for snacks and for school lunches.
I did not make the Seitan roast nor the Brown Sauce to go with it. In retrospect, I wish I had made the Brown Sauce or the Double Mushroom Sauce. My sister-in-law hosted this year’s Thanksgiving dinner and made a Mushroom gravy that went great with the stuffing, and with her non-vegan stuffing. I changed the original recipe a little bit so here it is.

Chestnut and Cranberry Stuffing
adapted from Vegan Planet by Robin Robertson

4 tbsp olive oil
2 cups onion, chopped
1 cup celery, chopped
2 tsp dried thyme
2 tsp dried sage
4 tbsp brandy
12 cups cubed bread (I used a 1 French loaf)
21 oz (.6 kg) cooked chestnuts ** See Note **
2/3 cup dried cranberries
1 cup fresh parsley, chopped
2 cups water
2 tsp sea salt
1 tsp freshly ground black pepper

  1. Heat the oil in a large skillet over medium heat, add the onions and celery. Cover and cook until soft (6-10 minutes).
  2. Add the thyme, sage and brandy, cook for another minute then remove from heat.
  3. Put the bread in a large bowl, add the chestnuts. cranberries, parsley, water, salt  and pepper.
  4. Add the onion mixture and combine. Adjust seasoning and add some water if too dry.
  5. Grease or spray with vegetable spray a casserole dish  and bake the stuffing for 30 minutes at 350 degrees F. ** See Note 2 **
  6. Serve. Or in my case make it the night before and reheat it the next day to serve.

** Note: Using a sharp knife , cut an ‘X’ into all the chestnuts. Put the chestnuts into a pot of boiling water for 20 minutes, remove and plunge in cold water. Start peeling them while they are still warm (much easier when hot, harder when cooler). Break them up with a fork so they are small crumbled pieces. There is no mention as to how long to boil the chestnuts so I used 20 minutes and it worked well.

** Note 2:   There is no mention in the book as to what temperature the stuffing should be baked at so I guessed at 350. I will write the author and get the exact temp for
later.

Chestnut and Cranberry Stuffing

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2 comments to Chestnut and Cranberry Stuffing

  • This looks great. Did you make a turkey for Thanksgiving or go completely vegan?

    [Reply]

  • Ward

    Well Hayley and I went completely vegan but Belle’s sister made two chickens and ham etc. (They all like chicken better then turkey). Hayley and I had a great meal and so did they. Dawn made other vegetable dishes and made some of it vegan while some were not. Everyone was very happy and stuffed.

    [Reply]

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