Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
35 Mins
Total Time
2 Hours 50 Mins
Yield
Makes 10 servings

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

*Walnuts or pecans may be substituted.

Step 5

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

Step 6

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

Cru Café, Charleston, South Carolina

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