Cornbread Stuffing With Ham, Chestnuts, And Sage

Name: Cornbread Stuffing With Ham, Chestnuts, And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0F. 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. (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.)
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.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Cornbread Stuffing With Ham, Chestnuts, And Sage falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!