chestnut cornbread stuffing

November 28, 2009

I made it home Wednesday night with a package of cornbread stuffing and a bag of cornmeal. (I wasn’t sure if I would be up to baking the cornbread and all…) But when I woke up Thursday morning, I was kind of excited about making stuffing from scratch. The recipe for stuffing that I came up with was inspired by a recipe from Chestnut Cookbook, the package of stuffing that I brought home, and my sister’s comments while I was cooking.

The steps were pretty simple, but it took a while to bake the cornbread, let it dry out, etc, etc. I was particularly excited because a few months ago I froze some chestnuts that I gathered. (I know that you can bury them in sand, sawdust, or other things, but I didn’t really have time to figure that all out. I was also concerned about the likely mouse problem that could result from leaving a huge pile of unguarded chestnuts in my basement.)

My Approximate Recipe for Chestnut Cornbread Stuffing

1 recipe southern style cornbread from Joy of Cooking (preferably baked in advance so that it can dry out) cut into 1″ cubes

1 lb fresh/frozen chestnuts (still in shells)

2 stalks celery finely chopped

1 medium onion finely chopped

1/3 cup butter

2 generous tablespoons sage (to taste)

salt and pepper to taste

a bit of fresh parsley for garnish

Cut an X into the top of each chestnut and then bake them in a 350 degree oven for about 30 minutes (or until tender). I bake them in a covered dish, and when I remove the dish from the oven I take a few nuts out at a time, leaving the rest warm for easier shell removal. Remove shells and chop finely. Set aside.


Meanwhile, melt butter in large pan over medium heat. Add onions and then a minute or two later the celery. Cook until translucent, taking care not to burn. Add sage, salt and pepper to taste, and chestnuts. Stir for a few minutes, and then add breadcrumbs. Pour in a little boiling water (I am sorry to say, I have no idea how much I used here..maybe about a cup). It should be enough to moisten the breadcrumbs, but not make them soggy. Cover and place in a 350 degree oven for a few minutes to warm before serving. I guess that you could stuff it inside a bird too, but I really don’t have any idea how!






2 Responses to “chestnut cornbread stuffing”

  1. Bill Says:

    How did it taste? Was it better than if you had used the PFPV variety? (PF = preferred packaged variety)


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