Name: Chestnut Cornbread Stuffing
Cook time: 45 min
Ingredients: STUFFING RECIPE INGREDIENTS:; 1 1/2 loaves cornbread (recipe follows); 2 medium red onions, cut into 1-inch pieces; 6 shallots (about 1/2 pound), cut lengthwise into sixths; 5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces; 3 celery ribs, chopped; 1 cup packed fresh flat-leafed parsley leaves, chopped; 1 tablespoon chopped fresh sage leaves; 2 teaspoon chopped fresh thyme leaves; 1 stick unsalted butter; 3/4 pound vacuum-packed or canned whole chestnuts; 3 1/2 cup vegetable broth; CORNBREAD RECIPE INGREDIENTS:; 2 cup all-purpose flour; 2 tablespoon baking powder; 1 teaspoon salt; 2 cup yellow cornmeal; 1/2 cup sugar; 2 cup milk; 2 large eggs; 2 sticks unsalted butter, softened

Chestnut Cornbread Stuffing

Perfect your stuffing for Christmas dinner with Chestnut Cornbread Stuffing. This homemade dressing recipe incorporates the comforting flavor of fire-roasted chestnuts into a classic cornbread stuffing.

Notes

Yield: 12 cups stuffing, enough for a 12 to 14 pound turkey with about. 7 cups left over or for two 5 x 7 pans.

Why You'll Love This Recipe

1. Unique Flavor Profile: Chestnut Cornbread Stuffing offers a delicious twist on traditional stuffing by incorporating the rich, nutty flavor of fire-roasted chestnuts. Your guests will love the unexpected combination of sweet chestnuts and savory cornbread.

2. Perfect for the Holidays: Christmas dinner just wouldn't be complete without a tasty stuffing recipe to accompany your main dish. Chestnut Cornbread Stuffing adds a festive touch to your holiday spread and is sure to impress your friends and family.

3. Easy to Make: This recipe is simple and straightforward, making it perfect for both beginner and experienced cooks. With easy-to-follow instructions, you'll have this flavorful stuffing ready to go in no time.

4. Crowd-Pleasing Side Dish: Stuffing is a classic side dish that is always a hit at holiday gatherings. The addition of chestnuts to this cornbread stuffing recipe elevates the dish to a whole new level, ensuring that it will be a crowd-pleaser at your Christmas dinner.

5. Versatile Dish: Chestnut Cornbread Stuffing can be customized to suit your preferences. Add in your favorite herbs and spices, or incorporate additional ingredients like sausage or dried fruit for a unique twist. This recipe is highly adaptable, allowing you to make it your own and create a stuffing that is truly one-of-a-kind.

Cooking Time45 min

Ingredients

STUFFING RECIPE INGREDIENTS:
1 1/2 loaves cornbread (recipe follows)
2 medium red onions, cut into 1-inch pieces
6 shallots (about 1/2 pound), cut lengthwise into sixths
5 leeks (about 1 pound), white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch thick pieces
3 celery ribs, chopped
1 cup packed fresh flat-leafed parsley leaves, chopped
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1 stick unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups vegetable broth
CORNBREAD RECIPE INGREDIENTS:
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 large eggs
2 sticks unsalted butter, softened

Instructions

STUFFING RECIPE:

Preheat oven to 325 degrees F.
Cut cornbread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes.
In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.
If using canned chestnuts, rinse and drain.
In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.
In a large bowl, toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered.
Bring stuffing to room temperature before proceeding.
To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

CORNBREAD RECIPE:

Preheat oven to 400 degrees F and butter two 9 by 5 by 3-inch loaf pans.
In a large bowl, sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well.
In a bowl whisk together milk and eggs until just combined.
Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal.
Beat in egg mixture until just combined (batter will be thin).
Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes.
Cool cornbread in pans on a rack 10 minutes and turn out onto rack to cool completely. Cornbread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks.