Cornbread-Chestnut Dressing

Cornbread-Chestnut Dressing
Photo by James Carrier

Ingredients

  • 1 pound chestnuts (see notes)
  • 1 cup finely chopped onion
  • 2 teaspoons minced fresh thyme leaves
  • ½ cup fat-skimmed chicken broth (optional)
  • 1 tablespoon minced fresh sage leaves
  • ¼ teaspoon fresh-grated nutmeg
  • ¾ cup finely chopped celery
  • + 5 more ingredients
    • ¼ cup finely chopped green onions
    • Rich poultry broth with meats or 2 cups fat-skimmed chicken broth
    • 6 slices bacon (about 1/3 lb. total)
    • 2 quarts 1/2-inch cubes polenta cornbread (see notes)
    • Salt and pepper

1. 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. 2. Bake in a 400° oven until nuts are no longer starchy-tasting (cut 1 open to test), 25 to 30 minutes. ...

View full recipe at My Recipes

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