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| Chestnut and Cranberry Cornbread Stuffing submitted by Mom Johnson |
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Description
A wonderful stuffing recipe that bakes outside the turkey. Serve with a roasted or BBQ'd pork loin. This recipe makes 8-10 generous servings.
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Directions
For Cornbread: Preheat oven to 375 degrees. Butter a 13x9x2 inch baking pan. Combine muffin mix and thyme in a large bowl. Whisk to blend. Make a well in the center of dry ingredients. Add broth, eggs and melted butter to well. Whisk to blend. Pour batter into prepared pan and bake until tester into center comes out clean, about 25 minutes. Cool bread in pan on rack. (Can be made one day ahead. Cover; store at room temperature.)
For Stuffing: Preheat oven to 350 degrees. Break cornbread into 1 inch pieces. Arrange on rimmed baking sheet and bake until just beginning to dry and brown, about 20 minutes. Cool on sheet. Butter a 13x9x2 inch glass baking dish. Melt 2 T. butter in a heavy large pot over medium high heat. Add onions, celery, carrots, sage, and thyme. Saute until tender, about 12 minutes. Transfer to large bowl. Mix in chestnuts and cranberries, then cornbread. Whisk 1/4 cup broth, eggs, pepper and salt in a medium bowl to blend. Add stuffing and toss until stuffing is evenly moist and begins to hold together. Add more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish and cover with foil. Bake stuffing 40 minutes. Uncover and bake until cook through and slightly browned on the top, about 15-20 minutes longer.
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Ingredients
 Cornbread
2 8 1/2 oz. boxes corn muffin mix
1 T. fresh chopped thyme
1 1/2 cups low-salt chicken broth
2 large eggs
1/4 cup unsalted butter, melted
Stuffing
2 T. unsalted butter
2 1/2 cups chopped onions
2 1/4 cups chopped celery
1/12 cups chopped carrots
2 T. fresh chopped sage
2 T. chopped fresh thyme
1 1/2 cups roasted whole chestnuts broken into 1/2inch pieces from a 7-8 oz. jar or can.
1 1/4 cups dried cranberries
1 cup low-salt chicken broth, divided
2 large eggs
1 tsp. ground black pepper 1/2 tsp. salt
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