My Chestnut, Pecan & Vegan Sausage Stuffing is the perfect festive side dish for your Yule celebrations.
This recipe is one I created many many years ago before I became vegan, and one I simply adapted to be vegan. It's that good that my non-vegan family still request I make my vegan version every year. I like using the loaf tin to make my stuffing to present it nicely on a platter and you can't beat a slice of that chestnut goodness.
Chestnut, pecan and vegan sausage stuffing is a winning side dish for the big day meal and the hero of all leftover sandwiches (Note: leftover sandwiches are my favourite festive food item). I would always recommend heating up the stuffing for your leftover sandwiches to elevate your butty to God Tier.
If you follow me on Instagram you will have seen my declaration that this was the best Christmas sandwich in my Vegan SandVVitch Series last year. Wholemeal bread, vegan turkey slices, warm stuffing, leftover roasties heated in the airfryer, spinach and cranberry sauce. Divine!
Ingredients
50g pecans, chopped
2 tbsp olive oil
25g vegan butter
3 shallots, chopped
2 garlic cloves, finely chopped
180g cooked chestnut, finely chopped (I use Merchant Gourmet)
300-360g vegan sausage (I use either Tesco Plant Chef or Asda OMV Butcher inspired)
140g white breadcrumb
2 tbsp chopped parsley
2 tsp chopped thyme leaf
2 tsp finely chopped sage
1-2 tsp lemon zest
Method
Decided whether you wish to make stuffing balls or a stuffing loaf. If you wish to make stuffing balls line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. If you want to make a loaf line a loaf tin with baking parchment.
Chop your pecans roughly.
Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool.
Squeeze the vegan sausages from their casings and add to the bowl with the nut mixture.
Add the remaining stuffing ingredients, breadcrumb, parsley, thyme, sage, lemon zest, and season with salt and pepper.
Shape the stuffing mixture into 16 balls and arrange on the prepared tray or place into the prepared loaf tin.
Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook.
Bake stuffing in the oven for 25-35 minutes at 220C/200C fan/gas 7.
Vegan VVitch Tip
To avoid any stress on the big day, stuffing can be made 1 day ahead and chilled before cooking in the oven. I do this every year and it's such a time saver.
I hope your festive feast is magnificent and if you do try my stuffing recipe be sure to tag me on Instagram! Enjoy those leftovers sandwiches!
Blessed be,