Stuffing with Mushrooms and Chestnuts | Natural Gourmet Institute

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Alumni Recipes: Herbed Sourdough Stuffing with Mushrooms and Chestnuts

Posted November 13, 2015

Most stuffing recipes are not vegetarian-friendly, using copious amounts of butter and chicken stock, among other things. My clients often request something a bit healthier, so I created this delicious vegan version that has a rich savory depth derived from two types of mushrooms, fresh herbs, and roasted chestnuts. If you can’t find chanterelle mushrooms, shiitake mushrooms may be used – just be sure to discard the woody stems before slicing.

Herbed Sourdough Stuffing with Mushrooms and Chestnuts

By Lauren Kretzer (

(Yield: 10-12 servings)


  • 1 sourdough boule, cut into 1” cubes (approximately 14 cups)
  • 5 tablespoons extra virgin olive oil, divided
  • 1 yellow onion, diced
  • 1 small leek, cleaned and sliced into thin half-moons
  • 1 medium carrot, finely chopped
  • 2 ribs celery, finely chopped
  • 3 cloves garlic, minced
  • ½ pound chanterelle or shiitake mushrooms, thinly sliced
  • 1 pound cremini mushrooms, thinly sliced
  • ¼ cup chopped flat leaf parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 ½ teaspoons Meyer lemon zest
  • 1 tablespoon tamari or shoyu
  • ¼ teaspoon nutmeg
  • 1 teaspoon kosher salt
  • Black pepper, to taste
  • 1 pound fresh chestnuts, roasted, peeled and chopped
  • 4 cups vegetable stock


  1. Preheat oven to 350F.
  2. Place bread in a single layer on a rimmed baking sheet. Bake until bread is dry and slightly golden, 15-20 minutes, tossing once halfway through. Remove from oven and let cool completely.
  3. Turn oven up to 375F.
  4. Heat 3 tablespoons oil in a large skillet over medium heat. Add onion, leek, carrot, celery and garlic, and cook until slightly softened, about 5 minutes. Add mushrooms and cook for another 12-15 minutes, until softened and golden. Add parsley, thyme, lemon zest, shoyu or tamari, nutmeg, salt, and black pepper.
  5. In a large bowl, toss together croutons, vegetable mixture, chestnuts, and remaining 2 tablespoons olive oil. Add vegetable stock and toss until bread cubed are evenly moistened.
  6. Transfer mixture to a 12”x9” baking dish. Cover tightly with foil and bake for 20 minutes. Then remove foil and bake for an additional 15 minutes. Remove from oven and let sit for 10 minutes before serving.

Do ahead: This stuffing can be assembled a day in advance and baked right before serving.

by Lauren Kretzer