Chestnut, Onion and Cornbread Stuffing

Name: Chestnut, Onion and Cornbread Stuffing
Prep time: 45 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: 8 serving(s)
Ingredients: 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

(4)

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.

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READY IN: 2hrs 5mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.
Enjoy!

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