- * 2 cups chestnuts
- * 1-1/2 cups Earth Balance margarine
- * 1/2 cup chopped onion
- * 1 teaspoon salt
- * 1/4 teaspoon pepper
- * 2 teaspoons poultry seasoning
- * 2 (1 pound) loaves day-old bread, cubed
- * 3 flax eggs (3 Tbsp ground flax meal + 6 Tbsp water)
- * 1/4 cup almond milk
With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
Preheat oven to 350 degrees F (175 degrees C).
Melt margarine in a medium saucepan over medium heat. Stir in
chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
In a small bowl, beat together flax eggs and soy milk, and drizzle over the cubed bread mixture.
Bake 30 to 45 minutes in the preheated oven, until surface is
crisp and lightly browned.