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    You are in: Home / Recipes / Chestnut, Onion and Cornbread Stuffing Recipe
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    Chestnut, Onion and Cornbread Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    45 mins

    1 hr 20 mins

    Pianolady's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 325°F Prepare cornbread ahead of time from Perfect Cornbread Perfect Cornbread, or your own.
    2. 2
      Cut cornbread into 1/2" cubes.
    3. 3
      In 2 large shallow baking pans, bake in the middle of the oven until just dry, about 20 minutes.
    4. 4
      Using only white and pale green parts of the leeks, halve them lengthwise and cut crosswise into 1/2" thick pieces.
    5. 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. 6
      If using canned chestnuts, rinse and drain.
    7. 7
      In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups of chicken broth for 15 minutes.
    8. 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. 9
      (Stuffing may be made ahead up to 1 day before and chilled, covered-- bring stuffing to room temperature before proceeding).
    10. 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. 11
      For moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.
    12. 12

    Ratings & Reviews:

    • on August 14, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2007


    • on January 06, 2007


    Read All Reviews (4)


    Nutritional Facts for Chestnut, Onion and Cornbread Stuffing

    Serving Size: 1 (284 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 263.3
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 7.6 g
    Cholesterol 30.5 mg
    Sodium 359.3 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 1.9 g
    Sugars 3.9 g
    Protein 4.8 g

    The following items or measurements are not included:


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