Vegatrian Apple, Sage and Chestnut Dressing

Photo: JoAnne Barnum

Fresh or jarred chestnuts can be used in the stuffing. Slightly modified from a recipe in Health, 2007. We have removed the sausage and substituted vegetable stock for the chicken stock.

Yield: 15 servings ( Serving Size: 2/3 cup )
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Recipe Time

Prep Time:
Cook Time:
Stand: 15 Minutes


  • 1 tablespoon(s) olive oil divided
  • 1 cup(s) celery thinly sliced. About 4 stalks
  • 1 1/2 cup(s) onion chopped, about 1 medium onion
  • 4 cup(s) apples chopped, Fuji, about 3 apples
  • 3 tablespoon(s) flat-leaf parsley finely chopped
  • 1 tablespoon(s) fesh sage finely chopped
  • 1 tablespoon(s) fresh thyme finely chopped
  • 2 teaspoon(s) fresh rosemary finely chopped
  • 10 cup(s) whole-grain bread cubed and toasted to dry
  • 2 cup(s) coarsely chopped cooked shelled chestnuts
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper freshly ground
  • 1 eggs lightly beaten
  • 3 1/4 cup(s) vegetable broth heated
  • 4 tablespoon(s) butter unsalted


  1. 1. Preheat the oven to 350. Coat a 9x13 inch baking dish with 2 teaspoons of olive oil.
  2. 2. Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add celery and onion; saute 5 minutes. Add apple, parsley, sage, thyme, and rosemary; saute 3 minutes.
  3. 3. Combine apple mixture, bread, chestnuts, salt, pepper, and egg in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil. (I melted the butter into the broth. That worked fine.)
  4. 4. Bake at 350 for 30 minutes. Uncover; bake 25 minutes or till top is golden brown. Let stand 15-20 minutes before serving. OR cook in a slow cooker, 45 minutes on high and 4 - 8 hours on low.
November 2013

This recipe is a personal recipe added by JoAnne Barnum and has not been tested or endorsed by MyRecipes.

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