Chestnut Stuffing Recipe

Ingredients

• 18 ounces Day-Old Cornbread (– cut into 3/4-inch cubes (about 8 cups))
• 8 ounces Roasted & Peeled Chestnuts (- coarsely chopped (SEE NOTES) (about 1 1/2 cups))
• To Taste Kosher Salt & Ground Black Pepper (- to taste)
• 5 1/2 TBS Unsalted Butter (- DIVIDED)
• 1 small Yellow Onion (– small dice (about 1 1/4 cup))
• 2 large Ribs Celery (– small dice (about 3/4 cup))
• 16 ounces Pork Sausage ((SEE NOTES))
• 2-3 cloves Garlic (- minced, to taste)
• 1 heaping TBS fresh Thyme Leaves (– finely chopped)
• 2 heaping TBS fresh Flat Leaf Parsley (– finely chopped)
• 1 heaping TBS fresh Rosemary Leaves (– finely chopped)
• 1 1/2 - 2 Cups Reduced-Sodium Chicken Stock (- DIVIDED)
• 2 large Eggs
• Optional Garnishes: Fresh Herbs ((parsley and/or thyme))

Instructions

1. 1

   Preheat Oven: Arrange your oven rack to the middle position and then preheat the oven to 400-degrees F.

2. 2

   Toast cornbread: Spread the cubed cornbread out evenly onto a large baking sheet. Transfer to the preheated oven and bake until the cubes of bread are golden and lightly toasted all over, about 8-10 minutes. Remove the cornbread from oven and allow to cool completely.

3. 3

   Decrease Oven Temp: Decrease Oven and Prep Baking Dish: Decrease the oven temperature to 350 degrees F. Next, grease an 8x11’’ baking dish with non-stick cooking spray or butter and then set it aside.

4. 4

   Saute Chestnuts: While the Cornbread Toasts, Saute the Chestnuts: Melt 1 ½ tablespoons of butter in a large skillet or Dutch oven over medium heat. Once the butter is melted, add the chopped chestnuts to the pan and season with salt and pepper. Cook the chestnuts, stirring often, until they're fragrant and golden in color, about 5 minutes. Then, use a slotted spoon to remove the chestnuts from the skillet and transfer them to a large mixing bowl. Use a paper towel to wipe the skillet out before proceeding with the recipe.

5. 5

   Saute Vegetables: Sauté Vegetables: In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the onions and celery to the pan and then season generously with salt and pepper. Sweat the vegetables, stirring often, for about 4-5 minutes or until softened.

6. 6

   Add Sausage: Add the Sausage: Add the sausage to the pan and season with a pinch of salt and pepper. Cook the sausage, using the back of a wooden to break it up into bite-sized pieces, for about 4-5 minutes or until the sausage begins to brown. Add Garlic: Add the garlic to the pan and sauté until fragrant, about 30-45 seconds. Add Fresh Herbs: To the pan, stir in the thyme, parsley, and rosemary. Cook until fragrant, about 1 minute. Remove from Heat, Add 1/2 Cup Stock: Remove the pan from heat and stir in ½ cup of stock. Then, transfer the sausage mixture to the mixing bowl with the chestnuts.

7. 7

   Whisk Wet Ingredients: In a large measuring cup, whisk together 1 cup of chicken stock with all eggs. Whisk until well combined.

8. 8

   Toss Stuffing Mixture Together: Pour Egg Mixture over Sausage Mixture, then Add Toasted Bread: Slowly pour the egg mixture evenly over the sausage mixture. Next, add the toasted cornbread cubes. Then, gently fold everything together until well combined, taking care not to mash the cornbread. (Tip: The mixture should look wet. If you like your stuffing really wet, add another tablespoon or two of stock, but be sure not to add too much or your stuffing will be soggy!)

9. 9

   Bake Chestnut Stuffing Covered: Bake Stuffing Covered: Transfer the stuffing mixture to the prepared baking dish. Cover with aluminum foil. Bake the chestnut stuffing, covered, for 30 minutes. (SEE NOTES IF MAKING IN ADVANCE.)Meanwhile, melt the remaining 2 tablespoons of butter in the microwave on 50% power or over low heat on the stovetop.

10. 10

    Uncover And Bake Again: Brush with Butter, Bake Stuffing Uncovered: Remove the partially baked stuffing from oven. Remove the aluminum foil and discard. Next, use a pastry brush to brush the top of the stuffing generously with melted butter. Then, return the chestnut stuffing to the oven and continue to bake, uncovered, for 20-30 minutes or until the stuffing is hot and the top is golden and crisp to the touch.

11. 11

    Cool Slightly: Remove the stuffing from the oven and place the baking dish on a wire cooling rack. Let the stuffing with chestnuts cool for 5 minutes before garnishing and serving.

12. 12

    Serve Stuffing with Chestnuts: Serve: Sprinkle fresh herbs over the top of the hot stuffing and enjoy immediately!