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Chestnut Cornbread Stuffing

From Stones River Market

<p>A gourmet stuffing with new flavors added to traditional.</p>
Source: William-Sonoma recipes (Entered by Kathleen and Ken Ferris)
Serves: 10 to 12

8 cups cornbread, cut into 1/2" pieces
3 cups turkey or chicken stock
1 cup dried cherries
1 Tbsp olive oil
8 slices uncured bacon, diced fine
1 small yellow onion, diced fine
1 stalk celery, diced fine
1 lb chestnets, boiled til tender & cut in 2
salt & pepper to taste
3 Tbsp chopped fresh sage
3 Tbsp chopped flat-leaf parsley
1 egg

Step by Step Instructions
  1. Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.
  2. Spread the corn bread out on a baking sheet and toast in the oven for 20 minutes. Set aside.
  3. In a small saucepan over medium heat, warm the stock. Remove the pan from the heat and add the dried cherries. Let cool.
  4. In a fry pan over medium heat, warm the olive oil. Add the bacon and fry, stirring occasionally, until golden and crisp, 5 to 7 minutes. Transfer the bacon to a paper towel-lined plate. Set aside.
  5. Add the onion, celery and carrot to the pan and sauté until soft and translucent, about 5 minutes. Season with salt and pepper.
  6. In a large bowl, combine the corn bread, bacon, onion mixture, chestnuts, sage and parsley. Whisk the egg into the stock mixture and add to the corn bread mixture. Season with salt and pepper and stir gently to mix.
  7. Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour