Chestnut, onion, and cornbread stuffing

4 servings

Ingredients

Quantity Ingredient
1½ Loaves cornbread
2 mediums Red onions, cut into 1-inch
Pieces
6 Shallots (about 1/2 pound),
Cut lengthwise into sixths
5 Leeks (about 1 pound), white
And pale green parts only,
Halved lengthwise
And cut crosswise into inch thick pieces
3 Celery ribs, chopped
1 cup Packed fresh flat-leafed
Parsley leaves, chopped
1 tablespoon Chopped fresh sage leaves
2 teaspoons Chopped fresh thyme leaves
1 Stick unsalted butter
¾ pounds Vacuum-packed or canned
Whole chestnuts
3½ cup Chicken broth

Directions

Preheat oven to 325 degrees.

Cut cornbread into ½-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes.

In a large heavy skillet cook red onions, shallots, leeks, celery, herbs with salt and pepper to taste in butter over moderate heat, stirring, until onion mixture is golden brown, softened, about 25 minutes.

If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.

In a large bowl, toss together bread, onions, chestnut mixture, remaining 1½ cups broth and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.

To cook all or part of stuffing outside poultry: In a shallow baking dish bake stuffing in preheated 325 degree oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

Yield: 12 cups stuffing, enough for a 12 to 14 pound turkey with about 7 cups left over or for two 5 to 7 pound chickens with about 6 cups left over.

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