Cornbread, Chestnut, and Country Ham Dressing

Photo: Iain Bagwell; Styling: Heather Chadduck

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 2 Hours, 50 Minutes

Ingredients

1/2 cup chopped country ham
6 bacon slices, chopped
2 celery ribs, chopped
1 carrot, chopped
1/2 medium-size yellow onion, chopped
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

Preparation

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.

*Walnuts or pecans may be substituted.

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

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

Note:

John Zucker,

Cru Café, Charleston, South Carolina,

November 2012