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Cornbread Chestnut Stuffing Recipe

Ingredients

How to make it

  • Make cornbread however you come by it, whether the little boxes or Marie Callender's or your trusted recipe. Let it cool. Remove the bottom crust, cut off the edges (yum!) and crumble it; let it sit at least overnight.
  • Acquire the chestnuts however you like, whether in the jar or boiled and peeled. The chestnuts do not have to be whole; pulp is just fine.
  • In a large (!) bowl, combine with your hands these two ingredients with the cubes of white bread.
  • Saute the onions for 5 m in 4 T butter. Add the garlic, and saute another 5 m; add the chopped celery and saute until the celery turns bright green.
  • Add the herbs and nutmeg and 1/2 salt and saute another 3 m.
  • Cook the mushrooms, either in the microwave without butter, or in a covered saucepan with 2 T butter, until the mushrooms have softened and produced juice.
  • Add the vegetables and mushrooms to the breads, and mix again, adding more salt. If it tastes good now, it will be fine later.
  • Bake in a casserole covered tightly with foil for 50 m at 325 degrees,
  • *or* stuff your bird with it. If you take this option, rub the cavity of the bird with half a lemon, and work some of the stuffing under the skin of the breast--it will keep the breast moist and flavor it beautifully.
  • Damn it's good!

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The Cook

pieplate Claremont, CA

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