Chestnut Cornbread Stuffing
Updated: Nov 18, 2020
One bite of this stuffing and you'll never make another recipe again!
This recipe is made with white bread to balance the density of the corn bread. The celery is cooked only briefly before being added to the mix to provide a delightful crunch once baked. The chestnuts are a welcome and hearty accent, but any of the following items could be added in their place: 1 pound sausage; 1 cup chopped dried apples; 1 cup dried cranberries; 1 cup toasted pecans. Try the Mushroom-Sausage Stuffing recipe for another holiday classic.
Equipment: cutting board; chef’s knife; sauté pan; wooden spoon; large mixing bowls; dry and wet measuring cups; measuring spoons; baking pan or casserole
Ingredients: 8 tablespoons (1 stick) unsalted butter 3 large onions, diced 3 medium celery ribs, leaves removed and finely diced 10 slices white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven 6 small or 3 jumbo corn muffins, crumbled 2 eggs, lightly beaten 2 teaspoons fresh thyme, chopped 6 large sage leaves, chopped 1 quart chicken stock 1, 15-ounce jar whole chestnuts kosher salt and freshly ground black pepper to taste
ILOC tip: undress your turkey and put the stuffing in a pan! Since stuffing is made with raw meats and eggs, it’s not a very good idea to hide it in the cavity of the bird where it all might not fully cook. Plus, that method prolongs the cooking of the turkey, since air and heat cannot get to the cavity and circulate within the bird.
1. Preheat the oven to 350°F.
2. In a large sauté pan, melt the butter over medium heat. Add the onion and cook, stirring often, until the onion is caramelized and dark brown, about 35-40 minutes. Add the celery and cook for an additional 2 minutes.
3. Scrape the vegetables into a large bowl. Allow the vegetables to cool, then add the beaten eggs, dried white bread, and cornbread. Stir in enough of the stock to moisten the stuffing, about 3½ cups or the full 4 cups. Season with thyme, sage, kosher salt, and freshly ground black pepper. Stir in the chestnuts.
4. Place the mixture in a buttered baking dish, cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top browns.
Makes 8 servings.