Cornbread Stuffing with Ham, Chestnuts, and Sage

Name: Cornbread Stuffing with Ham, Chestnuts, and Sage
Yield: 4 servings
Ingredients: 1 Stone-Ground Cornbread; 1 6 tablespoons (3/4 stick) butter, divided; 1 8 ounces ham steak, cut into 1/2-inch dice (about 2 cups); 1 2 cups chopped onions; 1 3 large celery stalks, chopped (about 1 3/4 cups); 1 2 tablespoons chopped fresh sage; 1 1 7.25-ounce jar steamed peeled chestnuts, coarsely crumbled; 1 1/3 cup chopped fresh parsley; 1 1/2 teaspoon salt; 1 1/2 teaspoon ground black pepper; 1 1 1/2 cups (or more) low-salt chicken broth; 1 2 large eggs; 1 Nonstick vegetable oil spray

From the kitchen of Carly

Crispy cornbread cubes meet tender ham, roasted chestnuts, and sage-scented vegetables in this stuffing that tastes like an elevated holiday classic. Rich, savory, and textured throughout, it's the side dish that steals the show.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Stone-Ground Cornbread
16 tablespoons (3/4 stick) butter, divided
18 ounces ham steak, cut into 1/2-inch dice (about 2 cups)
12 cups chopped onions
13 large celery stalks, chopped (about 1 3/4 cups)
12 tablespoons chopped fresh sage
11 7.25-ounce jar steamed peeled chestnuts, coarsely crumbled
11/3 cup chopped fresh parsley
11/2 teaspoon salt
11/2 teaspoon ground black pepper
11 1/2 cups (or more) low-salt chicken broth
12 large eggs
1Nonstick vegetable oil spray

Instructions

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.
Butter 11x7x2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add diced ham and sauté 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. (Toasted cornbread and ham mixture can be prepared 1 day ahead. Cover and store cornbread at room temperature. Cool ham mixture slightly, then cover and refrigerate.)
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.