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Cornbread, Chestnut, and Country Ham Dressing

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 35 mins
Total time 2 hrs, 50 mins
Yield Makes 10 servings


  • 1/2 cup chopped country ham
  • 6 bacon slices, chopped
  • 2 celery ribs, chopped
  • 1 carrot, chopped
  • 1/2 medium-size yellow onion, chopped
  • Buttermilk Cornbread
  • 1/3 cup whole roasted and peeled chestnuts, chopped*
  • 1 cup chicken broth
  • 2 tablespoons butter, melted
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Preheat oven to 350°. Sauté ham and bacon in a large skillet over medium-high heat 8 to 10 minutes or until browned. Add celery and next 2 ingredients, and sauté 8 minutes or until vegetables are tender.

  2. Crumble cornbread into a large bowl. Stir in chestnuts and ham mixture. Stir in broth and next 5 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

  3. Bake at 350° for 30 to 40 minutes or until lightly browned.

  4. *Walnuts or pecans may be substituted.

  5. Note: We tested with Lieber's Whole Roasted and Peeled Chestnuts.

  6. Brought to the table by John Zucker of Cru Café in Charleston, South Carolina.

Cru Café, Charleston, South Carolina