Cornbread Stuffing with Ham, Chestnuts, and Sage

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. 1

   Preheat oven to 350°F.

2. 2

   Coarsely crumble cornbread onto large rimmed baking sheet.

3. 3

   Toast in oven until slightly dried, about 5 minutes.

4. 4

   Remove from oven.

5. 5

   Maintain oven temperature.

6. 6

   Butter 11x7x2-inch glass baking dish.

7. 7

   Melt 1 tablespoon butter in heavy large skillet over medium-high heat.

8. 8

   Add diced ham and sauté until browned, about 6 minutes.

9. 9

   Transfer ham to large bowl.

10. 10

    Melt 4 tablespoons butter in same skillet over medium-high heat.

11. 11

    Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes.

12. 12

    Transfer vegetable mixture to bowl with ham.

13. 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. 14

    Cover and store cornbread at room temperature.

15. 15

    Cool ham mixture slightly, then cover and refrigerate.) Stir crumbled cornbread into ham mixture.