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Categories:
butter ham steak onions celery stalks fresh sage chestnuts parsley salt ground black pepper chicken broth eggs vegetable oil spray
Viewed: 37 - Published at: 9 years agoIngredients
- 6 tablespoons (3/4 stick) butter, divided
- 8 ounces ham steak, cut into 1/2-inch dice (about 2 cups)
- 2 cups chopped onions
- 3 large celery stalks, chopped (about 1 3/4 cups)
- 2 tablespoons chopped fresh sage
- 1 7.25-ounce jar steamed peeled chestnuts, coarsely crumbled
- 1/3 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups (or more) low-salt chicken broth
- 2 large eggs
- Nonstick vegetable oil spray
Method
- Preheat oven to 350°F. Coarsely crumble cornbread onto large rimmed baking sheet. Toast in oven until slightly dried, about 5 minutes. Remove from oven. Maintain oven temperature.
- Butter 11x7x2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add diced ham and saute until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 tablespoons butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. (Toasted cornbread and ham mixture can be prepared 1 day ahead. Cover and store cornbread at room temperature. Cool ham mixture slightly, then cover and refrigerate.)
- Stir crumbled cornbread into ham mixture. Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with remaining 1 tablespoon butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake stuffing 40 minutes. Uncover and bake until top begins to brown, about 20 minutes longer.
