Corn Bread and Chestnut Stuffing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
buttermilk corn bread |
3 tablespoons butter |
2 1/2 cups chopped onions |
1 1/2 cups chopped celery |
2 1/4 to 2 3/4 cups low-salt chicken broth |
1 tablespoon chopped fresh sage |
1 tablespoon chopped fresh thyme |
2 cups coarsely chopped chestnuts from one 16-ounce jar |
1 large egg, beaten to blend |
Directions:
1. Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
2. Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
3. Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.
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