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William Sonoma Cornbread & Chestnut Stuffing

From Stones River Market

<p>This can be the highlight of your Thanksgiving meal. As usual William Sonoma creates a delicious combination. This recipe can be used for stuffing your turkey or for serving separately.</p>
Source: website William Sonoma recipes (Entered by Kathleen and Ken Ferris)
Serves: 10 to 12

8 cups cornbread, in 1/2 in. 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 carrot, diced fine
1 pound chestnuts, boiled, peeled and halved (see note)
salt and pepper to taste
3 Tbsp fresh sage, minced
3 TbspYour fresh flat-leaf parsley, minced
1 egg

Step by Step Instructions
  1. Chestnut Cooking Tips To facilitate removal of the shell, you'll need to use a sharp pointed knife to slice either a horizontal slash or a large X along the flat side before roasting or boiling. To boil, cover with cold water, bring to a boil, and simmer for five minutes. Remove from heat. Scoop out a few at a time and peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel. Proceed with your recipe using the peeled nuts, making sure you finish cooking them completely within your recipe. (Your stuffing will bake at least one more hour.)
  2. Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.
  3. Spread the corn bread out on a baking sheet and toast in the oven for 20 minutes. Set aside.
  4. In a small saucepan over medium heat, warm the stock. Remove the pan from the heat and add the dried cherries. Let cool.
  5. 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.
  6. Add the onion, celery and carrot to the pan and sauté until soft and translucent, about 5 minutes. Season with salt and pepper.
  7. 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.
  8. Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour. Serves 10 to 12.
  9. Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.