Cornbread Stuffing with Ham, Chestnuts, and Sage
A hearty and flavorful stuffing made with crumbled cornbread, diced ham, chestnuts, and fresh sage. This savory side dish combines the sweetness of cornbread with the richness of ham and chestnuts, perfectly seasoned with fresh herbs.
Ingredients
- •1 loaf Stone-Ground Cornbread
- •6 tablespoons butter
- •8 ounces ham steak
- •2 cups chopped onions
- •3 stalks celery
- •2 tablespoons fresh sage
- •7¼ ounces steamed peeled chestnuts
- •⅓ cup fresh parsley
- •½ teaspoon salt
- •½ teaspoon ground black pepper
- •1½ cups low-salt chicken broth
- •2 large eggs
- •1 spray Nonstick vegetable oil spray
Cooking Instructions
- 1.
Preheat oven to 350°F. Coarsely crumble cornbread onto large rimmed baking sheet. Toast in oven until slightly dried, about 5 minutes. Remove from oven. Maintain oven temperature.
5 min
- 2.
Butter 11x7x2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add diced ham and sauté until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 tablespoons butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. (Toasted cornbread and ham mixture can be prepared 1 day ahead. Cover and store cornbread at room temperature. Cool ham mixture slightly, then cover and refrigerate.)
16 min
- 3.
Stir crumbled cornbread into ham mixture. Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with remaining 1 tablespoon butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake stuffing 40 minutes. Uncover and bake until top begins to brown, about 20 minutes longer.
60 min