Cornbread-Chestnut Dressing Recipe

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Ingredients

Count

Nutrition

1968

Calories

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Ingredients:

Serving

1 lb chestnuts (see notes )
2 quarts 1/2-inch cubes polenta cornbread (see notes)
6 slices bacon (about 1/3 lb. total )
1 cup finely chopped onion
3/4 cup finely chopped celery
1/4 cup finely chopped green onions
1 tbsp minced fresh sage leaves
2 tsp minced fresh thyme leaves
1/4 tsp fresh-grated nutmeg
rich poultry broth with meats or 2 cups fat-skimmed chicken broth
1/2 cup fat-skimmed chicken broth (optional)
salt and pepper

Directions:

Discard any chestnuts that feel light for their size; they are apt to be spoiled or molded. Cut an X about 1/2 inch long through flat side of each shell. Place nuts in a 10- by 15-inch pan.
Bake in a 400° oven until nuts are no longer starchy-tasting (cut 1 open to test), 25 to 30 minutes. Wrap hot nuts in a towel and enclose in a plastic bag; let stand about 15 minutes. Remove 1 warm nut at a time and use a short-bladed knife to pull off shell and as much brown skin as possible; discard shell and skin. Coarsely chop or crumble chestnuts.
Meanwhile, in a 350° oven, toast polenta cornbread cubes in a 12- by 17-inch roasting pan, stirring occasionally, until edges begin to brown, 30 to 40 minutes.
In a 10- to 12-inch frying pan over medium-high heat, turn bacon occasionally until browned, 4 to 6 minutes; lift from pan and drain on towels. When cool, crumble and add to toasted cornbread.
To drippings in frying pan, add onion, celery, and green onions; stir occasionally until limp, 5 to 7 minutes. Add sage, thyme, nutmeg, and chestnuts; stir occasionally until vegetables are lightly browned, about 5 minutes longer. Scrape mixture into pan with cornbread.
Add poultry broth and chopped poultry-broth meats and mix gently; for a moister dressing, add 1/2 cup chicken broth. Season dressing with salt and pepper to taste. Spoon into a shallow 3-quart casserole and cover tightly.
Bake in a 350° oven until hot in the center (about 150°), 35 to 40 minutes. For a crusty top, uncover dressing for the last 20 to 25 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1967.98 Kcal (8240 kJ)
Calories from fat	937.78 Kcal
		% Daily Value*
Total Fat	104.2g	160%
Cholesterol	110.88mg	37%
Sodium	1419.69mg	59%
Potassium	2851.63mg	61%
Total Carbs	243.51g	81%
Sugars	9g	36%
Dietary Fiber	6.21g	25%
Protein	42.86g	86%
Vitamin C	182.3mg	304%
Iron	5.6mg	31%
Calcium	206.9mg	21%

Amount Per 100 g
Calories	104.69 Kcal (438 kJ)
Calories from fat	49.88 Kcal
		% Daily Value*
Total Fat	5.54g	160%
Cholesterol	5.9mg	37%
Sodium	75.52mg	59%
Potassium	151.69mg	61%
Total Carbs	12.95g	81%
Sugars	0.48g	36%
Dietary Fiber	0.33g	25%
Protein	2.28g	86%
Vitamin C	9.7mg	304%
Iron	0.3mg	31%
Calcium	11mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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