This is the final installment of our series of posts from our Thanksgiving 2019 feast. This year, we had two stuffings….We had Gramma’s Classic Chestnut Stuffing (essential), but my wife also decided to play around with another take on Chestnut stuffing. This version is veggie-filled and nearly carb-free…and it was a huge hit!
Instead of using bread as the base ingredient, she used cauliflower that she had cut into very small pieces. The texture was a little different than the bread version (as you’d expect), but it was still very stuffingy, and the richness of flavour that she built into this side dish was incredible. If you’re looking to add more vegetables into your Thanksgiving spread, this is a dish you will want to try.
Time: 60 Minutes
Ingredients:
- Cauliflower
- Celery
- Onion
- Butter
- Chestnuts
- Fresh Parsley Leaves
- Water or Vegetable Stock
Method:
- Dice your onions and celery.
- Heat some butter in a large pot, and when it has melted, add your onions and celery. Stir occasionally.
- While your onions and celery cook, cut your cauliflower into small pieces, and add to the pot. Stir to combine. (You can add the cauliflower as you go, and then cut more, add that, and repeat if you’re low on cutting board space)
- As your celery, onions, and cauliflower all cook together, dice your chestnuts, and then add them to the pot.
- Lastly, add in your parsley and any other seasonings (salt/pepper/etc) that you want to use.
- Add some water or vegetable stock to the pan, and stir to combine. Then, let everything simmer until the liquid has mostly evaporated.
- Transfer to a casserole dish, and roast for 35-40 minutes.
- Plate, devour, and enjoy! (Or reheat later when you’re ready to eat)
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