Cornbread-Chestnut Dressing

Name: Cornbread-Chestnut Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 6 slices bacon (about 1/3 lb. total); 12 servings Rich poultry broth with meats or 2 cups fat-skimmed chicken broth; 177 milliliters finely chopped celery; 454 grams chestnuts (see notes); 0 teaspoons fresh-grated nutmeg; 1 Tbsp minced fresh sage leaves; 2 teaspoons minced fresh thyme leaves; 59 milliliters finely chopped green onions; 237 milliliters finely chopped onion; 2 liters 1/2-inch cubes polenta cornbread (see notes); 12 servings Salt and pepper

You can never have too many main course recipes, so give Cornbread-Chestnut Dressing a try. This recipe serves 12. Watching your figure? This gluten free and dairy free recipe has 725 calories, 16g of protein, and 7g of fat per serving. Head to the store and pick up chestnuts, thyme leaves, green onions, and a few other things to make it today. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Discard any chestnuts that feel light for their size; they are apt to be spoiled or molded.

Ingredients you will need

Chestnuts

Cut an X about 1/2 inch long through flat side of each shell.

Place nuts in a 10- by 15-inch pan.

Ingredients you will need

Nuts

Equipment you will use

Frying Pan

Bake in a 400 oven until nuts are no longer starchy-tasting (cut 1 open to test), 25 to 30 minutes. Wrap hot nuts in a towel and enclose in a plastic bag; let stand about 15 minutes.

Ingredients you will need

Nuts

Wrap

Equipment you will use

Ziploc Bags

Oven

Remove 1 warm nut at a time and use a short-bladed knife to pull off shell and as much brown skin as possible; discard shell and skin. Coarsely chop or crumble chestnuts.

Ingredients you will need

Chestnuts

Equipment you will use

Knife

Meanwhile, in a 350 oven, toast polenta cornbread cubes in a 12- by 17-inch roasting pan, stirring occasionally, until edges begin to brown, 30 to 40 minutes.

Ingredients you will need

Cornbread

Polenta

Toast

Equipment you will use

Roasting Pan

Oven

In a 10- to 12-inch frying pan over medium-high heat, turn bacon occasionally until browned, 4 to 6 minutes; lift from pan and drain on towels. When cool, crumble and add to toasted cornbread.

Ingredients you will need

Cornbread

Bacon

Equipment you will use

Frying Pan

To drippings in frying pan, add onion, celery, and green onions; stir occasionally until limp, 5 to 7 minutes.

Ingredients you will need

Green Onions

Celery

Onion

Equipment you will use

Frying Pan

Add sage, thyme, nutmeg, and chestnuts; stir occasionally until vegetables are lightly browned, about 5 minutes longer. Scrape mixture into pan with cornbread.

Ingredients you will need

Vegetable

Chestnuts

Cornbread

Nutmeg

Thyme

Sage

Equipment you will use

Frying Pan

Add poultry broth and chopped poultry-broth meats and mix gently; for a moister dressing, add 1/2 cup chicken broth. Season dressing with salt and pepper to taste. Spoon into a shallow 3-quart casserole and cover tightly.

Ingredients you will need

Salt And Pepper