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Toasted Cornbread,Bacon and Chestnut Stuffing

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Ingredients

  • 2 (8.5-ounce) boxes corn muffin mix,such as jiffy
  • 1 (14.5-ounce) can,about 1 3/4 cup chicken broth
  • 1 cup half and half
  • 2 large eggs
  • 1/2 pound bacon,cut into 1/2 incch wide pieces
  • 2 Tbl butter
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 (8oz) jar whole roasted chestnuts,coarsely chopped
  • 2 Tbl fresh thyme leaves
  • 1 Tbl chopped fresh sage
  • 1 cup dried cranberries
  • 1/2 cup shopped flat leaf parsley
  • sal and pepper

Details

Servings 8
Cooking time 1mins

Preparation

Step 1

1. Bake the corn bread according to the package directions. Let cool and break into 1 inch chunks.
2. Preheat the oven to 325'. In a large baking dish arrange the cornbread chunks in a single layer. Toast in the oven,stirring once,until golden,about 10 minutes. In a bowl whisk together the chicken broth, half and half and eggs. Fold in the cornbread, cover and let soak for 10 minutes, or refreigerate overnight.
3. In a large heavy skillet, cook the bacon until crisp at the edges, about 8 minutes. Transfer to a large bowl, discarding all but a thin coating of dripings from the skillet. Add the butter to the skillet, then stir in the onion and celery. cook over medium heat, stirring, until softened, 10 minutes, Stir in the chestnuts,thyme and sage during the last minute of cooking, stir in the cranberries, parsley,soaked cornbread and salt and pepper to taste. Cover;let stand for 30 minutes.
4. Preheat the oven to 350'. Add the stuffing to a greased 9 X 13 inch baking dish. Cover with greased foil and bake for 40 minutes, Uncover bake until golden, 15 minutes.

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