Thanksgiving is only a week away. If you’re like me, you’ve already begun planning your dinner menu. Several years ago, a vegetarian friend of mine gave me this stuffing recipe. It’s absolutely delicious! I’ve made it for Thanksgiving every year since then and it continues to be everyone’s favorite part of the dinner (even meat-eaters).
¾ stick of margarine
2 large onions, finely chopped
3 celery stalks, finely chopped
2 Tbsp chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7-ounce) jars roasted, peeled, whole chestnuts, coarsely chopped
¼ Cup of fresh Italian parsley leaves
1 lb (2 loaves) of day-old Ciabatta bread (or any other crusty bread) cut into cubes
2/3 to a cup of grated Parmesan
1 ½ cup (or more) of canned vegetable broth
Salt and Pepper to taste
Preheat over to 350 degrees
Butter a 15 by 10 by 2-inch glass baking dish. Melt the margarine in a heavy large skillet over medium heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Pour in a bowl and add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing to taste with salt and pepper.
Transfer the stuffing to the dish. Cover with foil and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes more. Enjoy!