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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Cornbread, Chestnut, and Country Ham Dressing

Southern Living NOVEMBER 2012

  • Yield: Makes 10 servings
  • 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
  • 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

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.

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Cornbread, Chestnut, and Country Ham Dressing recipe

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