Bon Appetit/November 2005

Cornbread Stuffing with Ham, Chestnuts, and Sage
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
Stone-Ground Cornbread 6 tablespoons (3/4 stick) butter, divided 8 ounces ham steak, cut into 1/2-inch dice (about 2 cups)
2 cups chopped onions 3 large celery stalks, chopped (about 1-3/4 cups) 2 tablespoons chopped fresh sage
1 7.25 ounce jar steamed peeled chestnuts, coarsely crumbled 1/3 cup chopped fresh parsley 1/2 teaspoon salt
1/2 teaspoon ground black pepper 1-1/2 cups (or more) low-salt chicken broth 2 large eggs
nonstick vegetable oil spray STONE-GROUND CORNBREAD: 1-1/4 cups medium-grind stone-ground whole grain yellow cornmeal 3/4 cup all purpose flour
3/4 teaspoon salt 3/4 teaspoon baking powder 1/4 teaspoon baking soda
1 cup whole milk 1 large egg 3 tablespoons unsalted butter, melted



1 Preheat oven to 350 F. Coarsely crumble cornbread onto large rimmed baking sheet. Toast in oven until slightly dried, about 5 minutes. Remove from oven. Maintain oven temperature.
2 Butter 11x7x2 inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add diced ham and saute until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 tablespoons butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3 Stir crumbled cornbread into ham mixture. Whisk 1-1/2 cups chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with remaining 1 tablespoon butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake stuffing 40 minutes. Uncover and bake until top begins to brown, about 20 minutes longer.
4 STONE-GROUND CORNBREAD: Preheat oven to 375 F. Butter 11x7x2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top.
5 Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely.

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