Plant-Based Chestnut Stuffing!

Mushroom Chestnut Stuffing
1 lb mushrooms (I used a combination of white mushrooms and baby bellas)
1 vidalia onion
1/2 loaf of french bread (or any other fresh-baked bread without milk/dairy)
4 tablespoons earth balance
12 fresh sage leaves
1 teaspoon dried tarragon
1 teaspoon dried oregano
1-2 cups organic vegetable broth
4 stalks celery
1 pound chestnuts (Around the holidays, Trader Joe's carries cooked chestnuts -  I buy these)
1/2 cup coarsely chopped parsley
3 eggs, beaten lightly (to keep it plant-based - replace the eggs with extra vegetable broth)
salt and pepper to taste

1. Cut the french bread into 1/2"-3/4" cubes. Don't trim the crusts. It works best if the bread is a little state.
2. Slice the celery into 1/4" wide pieces, clean and slice the mushrooms, dice the onion, and mince the sage leaves coarsely.
3. Preheat the oven to 350 F. 
4. I recommend buying the Trader Joe's cooked, packaged chestnuts (found in the produce section).  This way you don't have to mess with cooking and peeling the chestnuts - it saves a lot of time.  Chop up the chestnuts into 1/2" or smaller pieces.
5. In a large skillet, melt 4 tablespoons of earth balance.  When it starts to foam, add the onion, sage, and celery and toss to coat. Let it simmer a couple of minutes, then add the mushrooms and 1/2 cup of the vegetable stock. Add a generous pinch of salt. Mix well and simmer/saute for 5-7 minutes, until the mushrooms start to shrink.
6. Add the tarragon, oregano, parsley, black pepper, and chestnuts and mix well.
7. Remove the skillet from the heat.  Let cool about five minutes, then stir in the bread cubes and the eggs/veggie broth and mix well.  Add veggie broth until stuffing reaches desired consistency. 
8. Bake 20 - 30 minutes.

Modified from a recipe on toomanychefs.com