Download my Autumn Wellness E-book

Vegetarian chestnut and sage stuffing

This is an American style stuffing, the kind you might find at Thanksgiving. It is, however, perfect as a side dish at Christmas.

Method

This stuffing has a rather surprising ingredient which is the secret to its success and that is vegetarian haggis! It’s a delicious and all natural mix of pulses, seeds and vegetables which gives the dish it’s delicious depth of flavour.

 

Pre-heat oven to 170°c.

 

Butter an oven proof dish lightly. Melt the butter in a large frying pan and cook the onion and dried sage until soft but not coloured. Set aside to cool. In a mixing jug mix the eggs and stock together. Set aside.

 

In a large bowl mix the breadcrumbs, fresh sage and chestnuts and then crumble in the haggis. Stir to combine and then add the onions. Pour in the egg and stock and mix well before pouring into the baking dish. Bake for 30-40 minutes until golden brown. Allow to sit for 10 minutes before serving

 

 

 

Ingredients

1 large onion diced


50 grams butter


1 teaspoon dried sage


1 small bunch fresh sage finely chopped


180 g cooked chestnuts roughly chopped


1 vegetarian haggis (available in most large supermarkets)


125 g fresh white breadcrumbs


2 eggs


250 ml vegetable stock


Salt and pepper


Serves: Serves 6-8


Dietaries: VEG

Method

This stuffing has a rather surprising ingredient which is the secret to its success and that is vegetarian haggis! It’s a delicious and all natural mix of pulses, seeds and vegetables which gives the dish it’s delicious depth of flavour.

 

Pre-heat oven to 170°c.

 

Butter an oven proof dish lightly. Melt the butter in a large frying pan and cook the onion and dried sage until soft but not coloured. Set aside to cool. In a mixing jug mix the eggs and stock together. Set aside.

 

In a large bowl mix the breadcrumbs, fresh sage and chestnuts and then crumble in the haggis. Stir to combine and then add the onions. Pour in the egg and stock and mix well before pouring into the baking dish. Bake for 30-40 minutes until golden brown. Allow to sit for 10 minutes before serving

 

 

 

More Recipes


juices


VEGAN, GF

Orange, Pomegranate and Ginger Spritz

This makes a wonderful alcohol free alternative to an Aperol spritz. It’s delicious on a hot summer day so if you have guests be sure to make enough to go around!

Read More

mains


VEGAN, gf

Miso Glazed BBQ Vegetables

This is such a versatile way of jazzing up vegetables on the BBQ. I used aubergines and king oyster mushrooms, but you could also use sweet potatoes, squash or red onions.

Read More

snacks


VEGAN

Salted Popcorn and Spelt Rocky Road

This is a lovely teatime treat which kids and adults alike will love. It has very few ingredients and is super easy to pull together at the last minute. You can replace the puffed spelt with unsweetened puffed rice if you want to make it gluten free.

Read More