
Cornbread Stuffing with Ham, Chestnuts, and Sage
A delicious american dish.
Total Time
170 min
Serves
8
Rating
0.0 (0)
Ingredients
- Stone-Ground Cornbread
- 6 tablespoons (3/4 stick) butter
- divided
- 8 ounces ham steak
- cut into 1/2-inch dice (about 2 cups)
- 2 cups chopped onions
- 3 large celery stalks
- chopped (about 1 3/4 cups)
- 2 tablespoons chopped fresh sage
- 1 7.25-ounce jar steamed peeled chestnuts
- coarsely crumbled
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups (or more) low-salt chicken broth
- 2 large eggs
- Nonstick vegetable oil spray
Instructions
- 1
Preheat oven to 350°F.
- 2
Coarsely crumble cornbread onto large rimmed baking sheet.
- 3
Toast in oven until slightly dried, about 5 minutes.
- 4
Remove from oven.
- 5
Maintain oven temperature.
- 6
Butter 11x7x2-inch glass baking dish.
- 7
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
- 8
Add diced ham and sauté until browned, about 6 minutes.
- 9
Transfer ham to large bowl.
- 10
Melt 4 tablespoons butter in same skillet over medium-high heat.
- 11
Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes.
- 12
Transfer vegetable mixture to bowl with ham.
- 13
Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. (Toasted cornbread and ham mixture can be prepared 1 day ahead.
- 14
Cover and store cornbread at room temperature.
- 15
Cool ham mixture slightly, then cover and refrigerate.) Stir crumbled cornbread into ham mixture.