Cornbread Stuffing with Ham, Chestnuts, and Sage
AmericanHardNone

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. 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.

Cooking Timer

02:50:00
Custom Timer (minutes)

Recipe Info

Prep Time:42 min
Cook Time:128 min
Total Time:170 min
Difficulty:Hard
Servings:8