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Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
35 mins
total:
2 hrs 50 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Cru Café, Charleston, South Carolina

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