Cornbread Stuffing with Ham, Chestnuts, and Sage

Ingredients

• 2 cups onions
• 3 large celery stalks
• ½ teaspoon ground black pepper
• 2 tablespoons fresh sage
• 2 large eggs
• Nonstick vegetable oil spray
• Stone-Ground Cornbread
• + 6 more ingredients
• • ½ teaspoon salt
  • 1 ½ cups low-salt chicken broth
  • 1 7.25-ounce jar steamed peeled chestnuts
  • ¹/₃ cup fresh parsley
  • 6 tablespoons butter
  • 8 ounces ham steak

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. Butter 11x7x2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add dice...

View full recipe at Epicurious