Recipe - Chestnut Onion And Cornbread Stuffing

1 One half Loaves cornbread
2 md Red onions; cut into 1inch
pieces
6 Shallots (about One half pound);
cut lengthwise into sixths
5 Leeks (about 1 pound); white
and pale green parts only,
halved lengthwise and cut
crosswise into 1/2inch
thick pieces
3 Celery ribs; chopped
1 cup Packed fresh flatleafed
parsley leaves, chopped
1 tablespoon Chopped fresh sage leaves
2 teaspoon Chopped fresh thyme leaves
1 Stick unsalted butter
Three fourths pound Vacuumpacked or canned
whole chestnuts
3 One half cup Chicken broth

Preheat oven to 325 degrees.

Cut cornbread into 1/2inch 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
vacuumpacked or canned chestnuts in 2 cups broth 15 minutes.

In a large bowl, toss together bread, onions, chestnut mixture, remaining 1
One half 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.

Recipe by: Cooking Live Show #CL9005

Posted to MCRecipe Digest V1 #905 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997