2 cups chestnuts (freshly roasted and peeled or canned)
1-2 Tbsp Olive Oil
2 stalks celery, chopped
2 medium onions, chopped
3 Tbsp chopped fresh sage
2 apples, peeled, cored and chopped
1.5 cups vegetable broth
2 Tbsp chopped fresh parsley.
Sea salt and pepper to taste
To roast chestnuts (if not using canned), Preheat oven to 425F. Score the top of each chestnut with an “X”. Put on a baking sheet and bake for 15-20 minutes until shells begin to peel back. Once done, put chestnuts in dishtowel and wrap for a few minutes. Once cool enough to handle, peel shells off and crumble. Reduce oven heat to 375F.
Cook quinoa according to package instructions. Set aside.
Heat olive oil in a large skillet. Add celery and onions. Cook until onions begin to soften, about 3-4 minutes.
Add in apples, chestnut crumbles and sage and cook another 2-3 minutes until apples get tender but not mushy. Season with some salt and pepper.
In a large bowl, mix the chestnut apples mixture with quinoa. Spread out into a casserole dish or other baking dish.
Pour vegetable broth over stuffing, top with parsley, cover with foil and bake in the oven for 20 minutes.
NOTE: If you are using low sodium vegetable broth, you may have to increase your salt a bit. Taste the mixture and see what tastes right.