Chestnut Stuffing

By surethingjoemayo

Ingredients

• 2 Tbs Olive Oil
• 2-3 Shallots, chopped finely
• 10 Cremini Mushrooms, chopped (1 cup after chopping)
• 2 Ribs Celery, chopped
• 1 Box Trader Joes Prepared Chestnuts (about 1 1/4 cups, chopped)
• 7 Fresh Sage Leaves, chopped
• 2 Thyme Sprigs, leaves only
• 1 Tbs Fresh Chopped Marjoram
• 5 Cups Cubed Bread, (for homemade, see note)
• 1/2 to 1 Cup Warm Vegetable Broth
• Salt
• Pepper

Preparation

Step 1

Note: If making your own bread, take 1/2 of a 1 pound loaf of sourdough and slice into cubes. I leave the crust on! Spread out the bread on a baking sheet and bake at 300º F for 30 minutes, tossing half-way through.
In a large, deep skillet, heat oil and saute shallots until beginning to color. Add mushrooms and carrots and cook until softened. Add herbs and chestnuts. Add bread and toss. Add broth 1/2 cup at a time until stuffing is softened but not overly soggy. Season with salt and pepper. If not using for roulades, place stuffing in an oiled casserole dish and bake at 350º for 20-30 minutes, or until golden brown on top. If using for roulades, set aside to cool.
Place stuffing on top of a piece of seitan, covering the whole surface. Roll up the seitan, stretching it to make as tight a roll as possible. Let the roll rest on the seam.