Brussels Sprouts and Chestnut Stuffing

Brussels sprouts and chestnuts make an unexpected yet harmonious pairing in this stuffing, which finds a balance between the earthy, nutty flavors of the Brussels sprouts and the sweet, mellow flavors of the chestnuts. The addition of walnuts adds a touch of crunch and richness, while the sage provides a subtle herbaceous note.

The origins of Brussels sprouts and chestnut stuffing can be traced back to the Middle Ages, when these ingredients were commonly used in various dishes throughout Europe. In the 16th century, the stuffing became particularly popular in England, where it was often served as a side dish with roast goose or pork. Over time, the stuffing evolved and spread to other parts of the world, including the United States, where it became a staple dish at Thanksgiving and Christmas dinners.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound Brussels sprouts
• 1 pound cooked chestnuts
• 1 onion
• 2 celery stalks
• 2 carrots
• 1 tablespoon fresh sage
• ½ cup vegetable broth
• ½ cup chopped walnuts

Instructions

1. Finely chop the Brussels sprouts, chestnuts, onion, celery, and carrots.
2. Sauté in oil until tender.
3. Stir in sage and cook for 1 minute more.
4. Add vegetable broth and walnuts.
5. Season with salt and pepper to taste.

Why It Works

• The combination of Brussels sprouts and chestnuts provides a unique and flavorful balance of sweet and earthy flavors.
• The walnuts add a touch of crunch and richness to the stuffing.
• The sage provides a subtle herbaceous note that complements the other ingredients.
• The vegetable broth helps to moisten the stuffing and prevent it from becoming dry.