3 tablespoons extra-virgin olive oil
1 large yellow onion, diced
5 stalks celery, diced
1/2 pound cremini mushrooms, diced
1/2 cup diced dried apples
2 tablespoons chopped fresh rosemary
2 tablespoons dried parsley
2 1/2 cups cooked chestnuts, diced
6 slices brown rice bread, cut into .-inch cubes and toasted
1/2 cup vegetable stock
1/4 cup tamari
2 tablespoons mirin
Freshly ground black pepper
1 roasted butternut squash (optional)
1/2 cup toasted slivered almonds
Chopped fresh parsley for garnish
Preheat oven to 400 degrees. In large Dutch oven over medium heat, sauté onion in olive oil until soft. Add celery, mushrooms, apples, rosemary, and dried parsley and sauté 4 minutes. Fold in chestnuts and toasted bread cubes and remove from heat.
In small bowl, whisk together stock, tamari, and mirin. Drizzle over stuffing mixture to evenly soak. Season with pepper to taste and gently fold to combine all ingredients. Place in large casserole dish or stuff into roasted winter squash and bake 25 minutes until top is lightly toasted.
Remove from oven, top with almonds and fresh parsley, and serve.
Source: Reprinted with permission from Clean Food © 2012 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co. Inc.