Chestnut, Onion, And Cornbread Stuffing
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Chestnut, Onion, And Cornbread Stuffing
  Onion    Cornbread    Stuffing    Chestnuts  
Last updated 6/12/2012 12:59:07 AM. Recipe ID 22014. Report a problem with this recipe.
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      Title: Chestnut, onion, and cornbread stuffing
 Categories: Live
      Yield: 4 Servings
 
  1 1/2    Loaves cornbread
      2 md 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
    1/2    -inch thick pieces
      3    Celery ribs, chopped
      1 c  Packed fresh flat-leafed
           Parsley leaves, chopped
      1 tb Chopped fresh sage leaves
      2 ts Chopped fresh thyme leaves
      1    Stick unsalted butter
    3/4 lb Vacuum-packed or canned
           Whole chestnuts
  3 1/2 c  Chicken broth
 
  Preheat oven to 325 degrees.
  
  Cut cornbread into 1/2-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 1 1/2 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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Recipe ID 22014 (Apr 03, 2005)

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