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Autumn Vegetable Stuffing

Sarah Stegner and George Bumbaris - Prairie Grass Cafe

Soups & Sides

Serves 4-6 people as a side

  • 2 Tbsp olive oil
  • 1 Tbsp chopped fresh thyme
  • 1 cup diced onions
  • 1/4 cup celery root
  • 1/2 cup parsnips
  • 1 cup diced apples
  • 1/2 cup diced butternut squash
  • 1/2 cup chestnuts, cooked, peeled and chopped
  • 1/2 cup whole chestnuts, cooked and peeled
  • 2 cups chicken or turkey stock (intense flavor)
  • 2 cups Bennison's Beguette chunky bread crumbs
  • 3 Tbsp sweet butter
  • Salt & Fresh ground black pepper
  • 1 Tbsp olive oil or clarified butter
  1. In a large pan, saute in olive oil the thyme, onions, celery root and parsnips until almost tender, stirring regularly.
  2. Add the apples, butternut squash and chestnuts. Continue to cook and stir until all the vegetables are tender.
  3. Add the chicken stock and simmer.
  4. Add the bread crumbs and butter. Mix well. Allow to cook for another 5 minutes, stirring regularly.
  5. Bake in 350 degree oven for twenty minutes or use as a replacement for any traditional stuffing.

Prairie Grass Cafe
601 Skokie Boulevard
Northbrook, IL 60062
(847) 205-4433

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