Roasted Chestnut and Mushroom Stuffing
Ingredients
1/3 cup (75 mL) butter
1 cup (250 mL) diced onion
2 stalks celery, diced
2 cups (500 mL) sliced portobello or ? button mushrooms
2 cups (500 mL) diced roasted chestnuts
1 medium potato, grated
1 medium carrot, grated
6 cups (1.5 L) cubed day-old multigrain bread
1 tbsp (15 mL) summer savory
1 tbsp (15 mL) dried parsley
1 tbsp (15 mL) dried sage
1/2 cup (125 mL) vegetable stock
Directions
Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushrooms are slightly crisp. Add potato and carrot and cook until heated through.
Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
Spoon mixture into a loaf pan and bake at 375°F (190°C) for 35-40 minutes. Allow to cool, then slice and serve with your holiday dinner.