Chestnut Herb Stuffing
Vegan side dish · Serves 6 · Ready in 1 hr 15 min
Golden and fragrant with fresh herbs, this stuffing is packed with sweet roasted chestnuts, earthy mushrooms and warming mace — everything you want alongside a festive centrepiece. It bakes to a satisfying, slightly crisp top with a soft, herby interior. Perfect as a side dish for a vegan Christmas or Sunday roast.
Allergens:Tree nuts (chestnuts; the US FDA counts chestnuts as a tree nut), Check the label on vacuum-packed or tinned chestnuts for sulphites, Check the label on plant-based bacon, as some brands contain soy, gluten or other allergens
Details
- Author: CuisineSavvy
- Cuisine: British
- Course: Side Dish
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Diet: Vegan
Nutritional Values
This stuffing swaps pork bacon for smoked plant-based bacon (such as coconut bacon or tempeh bacon rashers), which is typically lower in saturated fat than pork bacon, depending on brand. Turkey liver is replaced with chestnut mushrooms, which contribute B vitamins, particularly riboflavin and niacin, as well as a rich, savoury depth that holds its own in the stuffing. Chestnuts are naturally low in fat and high in complex carbohydrates, and they provide a good source of vitamin C and potassium among festive ingredients. Fresh parsley and thyme add antioxidant plant compounds, and olive oil or vegan butter keeps the dish fully dairy-free.
Not available.
Ingredients
Instructions
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Chestnut Herb Stuffing Golden and fragrant with fresh herbs, this stuffing is packed with sweet roasted chestnuts, earthy mushrooms and warming mace — everything you want alongside a festive centrepiece. It bakes to a satisfying, slightly crisp top with a soft, herby interior. Perfect as a side dish for a vegan Christmas or Sunday roast. Ingredients [ ] 400 g cooked and peeled chestnuts (vacuum-packed or tinned — check the label for sulphites) [ ] 1 large onion, finely chopped [ ] 150 g smoked plant-based bacon (such as coconut bacon or tempeh bacon rashers), roughly chopped [ ] 150 g chestnut mushrooms, finely chopped (in place of turkey liver) [ ] 2 tbsp olive oil or vegan butter, plus extra for the dish [ ] a small bunch of fresh flat-leaf parsley, leaves finely chopped (about 4 tbsp) [ ] 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) [ ] ¼ tsp ground mace [ ] salt and freshly ground black pepper Instructions [ ] 1. Preheat the oven to 180 °C (160 °C fan / Gas 4). [ ] 2. Heat the olive oil or vegan butter in a large frying pan over a medium heat. [ ] 3. Add the onion and cook, stirring occasionally, for 8–10 minutes until soft and golden. [ ] 4. When the onion is soft and golden, add the smoked plant-based bacon and cook for 3–4 minutes until it begins to crisp at the edges. [ ] 5. When the bacon begins to crisp at the edges, add the chopped mushrooms and cook for a further 4–5 minutes until they have released their liquid and the pan looks dry. [ ] 6. When the pan looks dry, remove the pan from the heat. [ ] 7. Roughly chop or crumble the chestnuts into chunky pieces and add them to the pan. [ ] 8. Add the parsley, thyme, and mace. [ ] 9. Season generously with salt and freshly ground black pepper. [ ] 10. Stir everything together until well combined. [ ] 11. Lightly grease a dish of about 20 x 20 cm / 8 in square, or a 1 litre dish, with a little oil or vegan butter. [ ] 12. Spoon the stuffing mixture into the dish and press it down lightly. [ ] 13. Bake for 25–30 minutes until the top is golden and slightly crisp. [ ] 14. When the top is golden and slightly crisp, leave to stand for 5 minutes before serving. https://www.cuisinesavvy.com/recipe/chestnut-herb-stuffing
External Recipes
- Eighteenth Century Chestnut Stuffing (Health Score: 68)
HealthScore: 81
Built around whole chestnuts and chestnut mushrooms, this stuffing is a genuinely plant-based take on a holiday classic — but the smoked bacon alternative adds processing and likely sodium, and two tablespoons of oil across a small dish is a generous pour. Best enjoyed as a festive side rather than an everyday staple.