Cornbread Stuffing with Ham, Chestnuts, and Sage

Ingredients for Cornbread Stuffing with Ham, Chestnuts, and Sage

• Stone-Ground Cornbread

• 90ml (3/4 stick) butter, divided

• 230g ham steak, cut into 1/2-inch dice (about 200g )

• 200g chopped onions

• 3 large celery stalks, chopped (about 275g )

• 2 cucharadas de salvia fresca picada

• 1 7.700g jar steamed peeled chestnuts, coarsely crumbled

• 1/3 taza de perejil fresco picado

• 1/2 cucharaditas de sal

• 1/2 cucharaditas de pimienta negra molida

• 350ml (o más) de caldo de pollo bajo en sal

• 2 huevos grandes

• Aerosol de aceite vegetal antiadherente

Preheat oven to 177°C. 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 sauté until browned, about 6 minutes. Transfer ham to large bowl. Melt 60ml 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 teaspoons salt, and 1/2 teaspoons 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 350ml 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.

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