Cornbread-Chestnut Stuffing

This recipe gives you enough to stuff the turkey and have a side-dish as well. Both ways are delicious but completely different. I prefer the stuffed in the turkey version simply because it is more moist and flavorful. The side-dish version is great as well, but a bit drier.

Makes Enough Stuffing for a 25 lb. Turkey with Extra to Bake as a Side-Dish

1        Loaf Golden Cornbread

1        2 Pound Loaf Brioche, Crust Removed

12      Ounces Unsalted Butter

1        Pound Celery, Finely Diced

1        Pound Carrots, Finely Diced

2        Medium Onions, Finely Diced

4        Cups Cooked and Peeled Chestnuts, Medium Dice

6        Large Eggs, Lightly Beaten

1        Tablespoon Rubbed Sage

3        Teaspoons Coarse Seat Salt

1½    Teaspoons Freshly Ground Black Pepper

2        Cups Homemade Chicken Stock Or Canned Low Sodium Chicken Broth

Cube the Cornbread and Brioche into 1-inch pieces.  Spread the cubes evenly in one layer on two half sheet pans or cookie sheets and let dry over night in a cooled oven with the door closed.

In a large sauté pan melt the butter over medium heat and add the celery, carrot and onion and cook until the vegetables are soft, not browned, about 15 minutes

Cornbread-Chestnut Stuffing

.  Cool slightly.  Add all ingredients, except the chicken stock, and gently mix so as not to make bread mushy.  Add the stock gradually and continue to mix gently.

Cool completely before stuffing bird.

Hints and Tips:  Never stuff a cold bird with warm stuffing.  This is how bacteria can form.  It’s best to make the stuffing the day before and refrigerate it over-night.  Bring the turkey and stuffing out of the refrigerator no more than an hour before stuffing and roasting.

You can make the cornbread several days in advance.  Wrap it in plastic wrap and store in the refrigerator for up to a week or in the freezer for a month.

Don’t bother to dice the veggies by hand.  Do it in the food processor.  Just be sure you don’t puree them.  DO cut the chestnuts by hand.  If you put them in the processor they turn to mush.

If you don’t want to go through the whole roasting and peeling of the chestnuts (I don’t) you can purchase cooked and peeled chestnuts in the jar at Williams-Sonoma, Whole Foods and possibly at your local grocery store.

Cornbread and Andouille Sausage Stuffing