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Chestnut, Onion and Cornbread Stuffing Recipe

March 11th, 2013 by alice  Tags: , , | Print This Post Print This Post


  1. 1 1/2loavescornbread(I use my Perfect Cornbread Perfect Cornbread)
  2. 2mediumred onions, cut into 1 inch pieces
  3. 6shallots, cut lengthwise into 6 ths
  4. 5leeks, white and pale green parts only halved lengthwise and cut into 1/2 inch thick pieces
  5. 3stalkscelery, chopped
  6. 1cupflat leaf parsley, packed, chopped
  7. 1tablespoonfresh sage leaves, chopped
  8. 2teaspoonsfresh thyme leaves, chopped
  9. 1/2cupunsalted butter
  10. 3/4lbwhole chestnuts, vacuum-packed or canned
  11. 3 1/2cupschicken broth, divided


  1. Preheat oven to 325°F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your own.
  2. Cut cornbread into 1/2″ cubes.
  3. In 2 large shallow baking pans, bake in the middle of the oven until just dry, about 20 minutes.
  4. Using only white and pale green parts of the leeks, halve them lengthwise and cut crosswise into 1/2″ thick pieces.
  5. In a large heavy skillet cook red onions, shallots, leeks, celery and herbs with salt and pepper to taste, in butter over moderate heat; stirring, until onion mixture is golden brown and softened– about 25 minutes.
  6. If using canned chestnuts, rinse and drain.
  7. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups of chicken broth for 15 minutes.
  8. In a large bowl, toss together bread, onions, chestnut mixture and remaining 1 1/2 cups of broth, with salt and pepper to taste, and let cool completely.
  9. (Stuffing may be made ahead up to 1 day before and chilled, covered– bring stuffing to room temperature before proceeding).
  10. To cook all or part of stuffing outside of poultry: In a shallow baking dish bake stuffing in preheated 325F oven 45 minutes.
  11. For moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.
  12. Enjoy!

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