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.