Recipe by Pianolady
If I could choose anything I wanted to do, it would be to have a chestnut farm. This is an absolutely awesome recipe -- and every time I make it, the bowl is picked half empty by everyone before I even get it into the oven. I posted my cornbread recipe "Perfect Cornbread" #96862, specifically for inclusion in this recipe. This was originally posted in Gourmet Magazine. It is not a quick recipe, but it is not difficult to make and is WELL worth the effort! Preparation time does not include making the cornbread recipe.
Top Review by orchid32001
I have used this Recipe which I found on Food Network with the Courtesy of Gourmet Magazine. And I have used the Chestnuts once from a jar, to which they were not pleased. So, I just omit the Chestnuts now. I am not experienced enough to really use the Chestnuts and I find that the recipe is just as good.
- 1 1⁄2 loaves cornbread (I use my Perfect Cornbread Perfect Cornbread)
- 2 medium red onions, cut into 1 inch pieces
- 6 shallots, cut lengthwise into 6 ths
- 5 leeks, white and pale green parts only halved lengthwise and cut into 1/2 inch thick pieces
- 3 stalks celery, chopped
- 1 cup flat leaf parsley, packed, chopped
- 1 tablespoon fresh sage leaf, chopped
- 2 teaspoons fresh thyme leaves, chopped
- 1⁄2 cup unsalted butter
- 3⁄4 lb whole chestnuts, vacuum-packed or canned
- 3 1⁄2 cups chicken broth, divided
Directions See How It's Made
- Preheat oven to 325°F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your own.
- Cut cornbread into 1/2" cubes.
- In 2 large shallow baking pans, bake in the middle of the oven until just dry, about 20 minutes.
- Using only white and pale green parts of the leeks, halve them lengthwise and cut crosswise into 1/2" thick pieces.
- 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.
- If using canned chestnuts, rinse and drain.
- In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups of chicken broth for 15 minutes.
- 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.
- (Stuffing may be made ahead up to 1 day before and chilled, covered-- bring stuffing to room temperature before proceeding).
- To cook all or part of stuffing outside of poultry: In a shallow baking dish bake stuffing in preheated 325F oven 45 minutes.
- For moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.