Photo: Iain Bagwell; Styling: Heather Chadduck
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