Chestnut & Spicy Pecan Stuffing

It’s that time of year again! My favorite food oriented holiday is right around the corner, so I decided to make my favorite part of the feast…the stuffing!

I invited some of my YouTube friends to participate in a “Progressive Dinner Party” and share their favorite dishes for the season. So, this video is Β a little bit longer than usual but you get links to four other fabulous courses, including a White Peach Cranberry Martini, Autumn Surprise Salad, Italian Seitan Sausages and a Sweet Potato Pie with Coconut Pecan whipped topping. All vegan, all scrumptious and all ready to be served up on the big day.

Chestnut & Spicy Pecan Stuffing
Prep time
Cook time
Total time
All the deliciousness of Fall packed into a simple savory stuffing.
Serves: 10-12 servings
  • For the Stuffing
  • 10 oz. vegan stuffing mix
  • 4 tablespoons olive oil
  • 1 large carrot, finely chopped
  • 2 ribs celery, strings removed, rough chopped
  • 1 white onion, diced
  • 1 small zucchini, finely chopped
  • 1 cup chestnuts, shelled and rough chopped
  • ½ cup spicy pecans (use 1 cup if you love nuts)
  • 1 tablespoon poultry seasoning (or use a blend of thyme,sage,marjoram,rosemary,black pepper and nutmeg)
  • 1 cup water + ¾ cup "no-chicken" broth(or use 1-3/4 cup vegetable broth)
  • For the Spicy Pecans
  • I purchased mine in the bulk bin at my local natural foods market but it's simple to make your own.
  • 1 cup raw pecans
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne (add more if you like it hot!)
  • 1 tablespoon agave nectar
  • pinch of salt
  1. For the Spicy Pecans
  2. Preheat oven to 325F degrees.
  3. In a small saucepan, heat oil, spices and agave for about 15-30 seconds on medium high heat. Remove from heat.
  4. Stir in pecans and toss to coat.
  5. Transfer nuts to a baking sheet and spread evenly.
  6. Sprinkle with a pinch of salt. Bake for about 10-15 minutes, until nuts are toasted.
  7. Keep our eye on them and give them a stir to make sure they do not burn.
  8. Remove from oven and set aside to cool.
  9. For the Stuffing
  10. In a large pot or Dutch oven, heat 4 tablespoons of olive oil over medium high heat.
  11. Add onions and cook for 2-3 minutes, until they are translucent and you see a few brown bits on the bottom of the pan.
  12. Add the carrot and celery, stir and cook for 1 minute.
  13. Then add the chestnuts, spicy pecans and zucchini. Use a little splash of the broth to deglaze the pan.
  14. Using a wooden soon, scrape off the brown bits at the bottom of the pan.
  15. Add the remaining liquid and bring to a boil.
  16. Remove the pot from the burner and stir in the poultry seasoning and the stuffing mix.
  17. Stir until everything is well incorporated and cover with a lid for 5 minutes. Fluff with a fork and serve!
  18. * You can brown the top of your stuffing by placing it under the broiler for a minute or two right before serving.
  19. *Use leftover stuffing and mashed potatoes to make "Stuffie Muffies"
  20. Press stuffing mix into a lightly oiled muffin pan,filling each cup about halfway full.
  21. Add sun-dried cranberries (or cranberry sauce) and a dollop of mashed potatoes.
  22. Top with more stuffing and pat gently to form a "muffin top".
  23. Place in the freezer overnight.To release them from the pan, fill and 9x13 pan with hot water and gently place the bottom of the muffin tin in the water bath for about 10 seconds (be careful not to submerge your muffies).
  24. You should be able to lift the Stuffie Muffies out and store them in an airtight container.
  25. I keep mine in the freezer to enjoy whenever I want some comfort food and top with gravy.

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  1. I want to eat that. Right now. Or at least give me a bowl of gravy and a spoon to tide me over. On another note, I’ve been seeing lots of posts for “thanksgiving cupcakes” made with stuffing and taters. Looks like we’re behind the inspirational curve. Good news: “stuffie muffie” trademark expired in 2009 πŸ™‚ haha

    • Buahahaha! I did see another one on Instagram today but I still think your idea was genius and it was new to me.I’m taking a batch over to my Aunt right now since she fancies herself a stuffing connoisseur πŸ˜‰

      • Haha! Your relatives must always look forward to seeing you πŸ˜‰ I couldn’t wait to make the stuffing any longer — had to toss it together this morning as soon as I came downstairs. I may have had a bowl of it with some golden gravy for breakfast πŸ˜€ Super-yummy! (Although I’ll admit to deglazing my pan with sherry, halving the poultry seasoning, and stirring in the pecans at the last second). Totally not disappointed in the forced substitution of the Oriental sweet taters — they make the stuffing even more colorful! I’ll rate it the full Michelin 3! This is going in my recipe binder πŸ˜€

  2. This was the best vegan stuffing I have had to date. There is a lot of wonderful flavors in this dish. I could have eaten the whole by myself…if that was possible.

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