Cornbread Stuffing with Ham, Chestnuts, and Sage

Cornbread Stuffing with Ham, Chestnuts, and Sage
Photo by Brian Leatart

Ingredients

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

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

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