Cornbread Stuffing with Ham, Chestnuts, and Sage

Ingredients

• •1 loaf Stone-Ground Cornbread
• •6 tablespoons butter
• •8 ounces ham steak
• •2 cups chopped onions
• •3 stalks celery
• •2 tablespoons fresh sage
• •7¼ ounces steamed peeled chestnuts
• •⅓ cup fresh parsley
• •½ teaspoon salt
• •½ teaspoon ground black pepper
• •1½ cups low-salt chicken broth
• •2 large eggs
• •1 spray Nonstick vegetable oil spray

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   Butter 11x7x2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add diced ham and sauté until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 tablespoons butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. (Toasted cornbread and ham mixture can be prepared 1 day ahead. Cover and store cornbread at room temperature. Cool ham mixture slightly, then cover and refrigerate.)

   16 min

3. 3.

   Stir crumbled cornbread into ham mixture. Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with remaining 1 tablespoon butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake stuffing 40 minutes. Uncover and bake until top begins to brown, about 20 minutes longer.

   60 min