Cornbread Stuffing with Ham, Chestnuts, and Sage

Name: Cornbread Stuffing with Ham, Chestnuts, and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 6 Tbsps (3/4 stick) butter, divided; 414 milliliters large celery stalks, chopped (about; 206 grams steamed peeled chestnuts, coarsely crumbled; 2 larges eggs; 79 milliliters chopped fresh parsley; 2 Tbsps chopped fresh sage; 1 teaspoons ground black pepper; 227 grams ham steak, cut into 1/2-inch dice (about 2 cups); 355 milliliters (or more) low-salt chicken broth; 473 milliliters chopped onions; 1 teaspoons salt; 8 servings Stone-Ground Cornbread

You can never have too many side dish recipes, so give Cornbread Stuffing with Ham, Chestnuts, and Sage a try. One serving contains 209 calories, 9g of protein, and 12g of fat. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is typical of Southern cuisine. A mixture of salt, stone-ground cornbread, chestnuts, and a handful of other ingredients are all it takes to make this recipe so tasty. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Preheat oven to 350°F. Coarsely crumble cornbread onto large rimmed baking sheet. Toast in oven until slightly dried, about 5 minutes.

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Cornbread

Toast

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Baking Sheet

Oven

Remove from oven. Maintain oven temperature.

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Oven

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

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Butter

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Glass Baking Pan

Frying Pan

Add diced ham and sauté until browned, about 6 minutes.

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Diced Ham

Transfer ham to large bowl. Melt 4 tablespoons butter in same skillet over medium-high heat.

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Butter

Ham

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Frying Pan

Bowl

Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes.

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Celery

Onion

Sage

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.)

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Chestnuts

Cornbread

Vegetable

Parsley

Pepper

Salt

Ham

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Bowl

Stir crumbled cornbread into ham mixture.

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Cornbread

Ham

Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend.

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Chicken Broth

Egg

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Whisk

Bowl

Mix into stuffing, adding more chicken broth by tablespoonfuls if dry.

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Chicken Broth

Stuffing

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.

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Stuffing

Butter

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Baking Pan

Aluminum Foil

Bake stuffing 40 minutes. Uncover and bake until top begins to brown, about 20 minutes longer.

Ingredients you will need

Stuffing

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Oven

Equipment

Ingredients

Servings:

6Tbsps

(3/4 stick) butter, divided 414milliliters

large celery stalks, chopped (about 206grams

steamed peeled chestnuts, coarsely crumbled 2larges

eggs 79milliliters

chopped fresh parsley 2Tbsps

chopped fresh sage 1teaspoons

ground black pepper 227grams

ham steak, cut into 1/2-inch dice (about 2 cups)355milliliters

(or more) low-salt chicken broth 473milliliters

chopped onions 1teaspoons

salt 8servings

Stone-Ground Cornbread

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The J.J. Prum Graacher Himmelreich Kabinett Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.