Cornbread Stuffing With Ham, Chestnuts, And Sage
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
55
Sourness
30
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
6 tbsps
Butter (3/4 stick, divided)2 cups
Onion (chopped)2 tbsps
Sage (chopped fresh)1 cup
Parsley (chopped fresh)1 tsp
Salt1 tsp
Ground Black Pepper2 large
EggDirections:
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
14
(Toasted cornbread and ham mixture can be prepared 1 day ahead
15
Cover and store cornbread at room temperature
16
Cool ham mixture slightly, then cover and refrigerate
17
) Stir crumbled cornbread into ham mixture
18
Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend
19
Mix into stuffing, adding more chicken broth by tablespoonfuls if dry
20
Transfer stuffing to prepared baking dish
21
Dot with remaining 1 tablespoon butter
22
Spray sheet of foil on 1 side with nonstick spray
23
Cover cornbread stuffing with foil, sprayed side down
24
Bake stuffing 40 minutes
25
Uncover and bake until top begins to brown, about 20 minutes longer
26
Preheat oven to 350°F
27
Coarsely crumble cornbread onto large rimmed baking sheet
28
Toast in oven until slightly dried, about 5 minutes
29
Remove from oven
30
Maintain oven temperature
31
Butter 11x7x2-inch glass baking dish
32
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
33
Add diced ham and sauté until browned, about 6 minutes
34
Transfer ham to large bowl
35
Melt 4 tablespoons butter in same skillet over medium-high heat
36
Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes
37
Transfer vegetable mixture to bowl with ham
38
Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper
39
(Toasted cornbread and ham mixture can be prepared 1 day ahead
40
Cover and store cornbread at room temperature
41
Cool ham mixture slightly, then cover and refrigerate
42
) Stir crumbled cornbread into ham mixture
43
Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend
44
Mix into stuffing, adding more chicken broth by tablespoonfuls if dry
45
Transfer stuffing to prepared baking dish
46
Dot with remaining 1 tablespoon butter
47
Spray sheet of foil on 1 side with nonstick spray
48
Cover cornbread stuffing with foil, sprayed side down
49
Bake stuffing 40 minutes
50
Uncover and bake until top begins to brown, about 20 minutes longer