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Chestnut Cornbread Stuffing

A gourmet stuffing with new flavors added to traditional.

Source: William-Sonoma recipes (Entered by Kathleen and Ken Ferris)
Serves: 10 to 12


Ingredients
8 cups cornbread, cut into 1/2" pieces
3 cups turkey or chicken stock
1 cup dried cherries
1 Tbsp olive oil
8 slices uncured bacon, diced fine
1 small yellow onion, diced fine
1 stalk celery, diced fine
1 lb chestnets, boiled til tender & cut in 2
salt & pepper to taste
3 Tbsp chopped fresh sage
3 Tbsp chopped flat-leaf parsley
1 egg

Step by Step Instructions
  1. Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.
  2. Spread the corn bread out on a baking sheet and toast in the oven for 20 minutes. Set aside.
  3. In a small saucepan over medium heat, warm the stock. Remove the pan from the heat and add the dried cherries. Let cool.
  4. In a fry pan over medium heat, warm the olive oil. Add the bacon and fry, stirring occasionally, until golden and crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate. Set aside.
  5. Add the onion, celery and carrot to the pan and sauté until soft and translucent, about 5 minutes. Season with salt and pepper.
  6. In a large bowl, combine the corn bread, bacon, onion mixture, chestnuts, sage and parsley. Whisk the egg into the stock mixture and add to the corn bread mixture. Season with salt and pepper and stir gently to mix.
  7. Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour

Comments

Comments added by fellow market members.

Chestnut Cooking Tips To facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling. To boil, cover with cold water, bring to a boil, and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel. Proceed with your recipe using the peeled nuts, making sure you finish cooking them completely within your recipe. To boil and cook them completely in their skins, simmer for 15 to 25 minutes, then peel and use, but don't be disappointed if they fall apart as you peel them. This boiling method to fully cook the chestnuts is best used when you will be mashing the chestnuts or pushing them through a sieve for puree. To roast chestnuts, make cuts as described above. They can potentially explode from internal pressure if not pierced. Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. Serve hot.



Chestnut Cooking Tips To facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling. To boil, cover with cold water, bring to a boil, and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel. Proceed with your recipe using the peeled nuts, making sure you finish cooking them completely within your recipe. To boil and cook them completely in their skins, simmer for 15 to 25 minutes, then peel and use, but don't be disappointed if they fall apart as you peel them. This boiling method to fully cook the chestnuts is best used when you will be mashing the chestnuts or pushing them through a sieve for puree. To roast chestnuts, make cuts as described above. They can potentially explode from internal pressure if not pierced. Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. Serve hot.



Chestnut Cooking Tips To facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling. To boil, cover with cold water, bring to a boil, and simmer for three minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel. Proceed with your recipe using the peeled nuts, making sure you finish cooking them completely within your recipe. To boil and cook them completely in their skins, simmer for 15 to 25 minutes, then peel and use, but don't be disappointed if they fall apart as you peel them. This boiling method to fully cook the chestnuts is best used when you will be mashing the chestnuts or pushing them through a sieve for puree. To roast chestnuts, make cuts as described above. They can potentially explode from internal pressure if not pierced. Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. Serve hot.