Chestnut, Onion, And Cornbread Stuffing

This chestnut and onion cornbread stuffing is a luxurious twist on traditional holiday fare. It combines the sweet, crumbly texture of homemade cornbread with the rich, nutty depth of whole roasted chestnuts. Aromatics like red onions, leeks, and fresh herbs provide a savory backbone, while vegetable broth keeps the dish moist and flavorful without meat. The result is a hearty, comforting side dish with a beautiful golden crust. Perfect for Thanksgiving, Christmas, or any festive dinner where you want to impress guests with a sophisticated yet homestyle classic.

Cooking Method: Baking, Stewing

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 12

Calories: 119.8

Dietary: Gluten-free, Vegetarian

Description

This chestnut and onion cornbread stuffing is a luxurious twist on traditional holiday fare. It combines the sweet, crumbly texture of homemade cornbread with the rich, nutty depth of whole roasted chestnuts. Aromatics like red onions, leeks, and fresh herbs provide a savory backbone, while vegetable broth keeps the dish moist and flavorful without meat. The result is a hearty, comforting side dish with a beautiful golden crust. Perfect for Thanksgiving, Christmas, or any festive dinner where you want to impress guests with a sophisticated yet homestyle classic.

Ingredients

1 1/2 Loaves Cornbread
2 md Red onions, cut into 1-inch

Directions

1
Preheat oven to 325 degrees F (163&# 194;Â°C).
2
Cut cornbread into 1/2-inch cubes and spread in 2 large shallow baking pans.
3
Bake cornbread cubes in middle of oven until just dry, about 20 minutes.
4
Peel and quarter 6 shallots (about 1/2 pound).
5
Trim 5 leeks (about 1 pound), keeping white and pale green parts only; halve lengthwise and cut crosswise into 1/2-inch thick pieces.
6
Chop 3 celery ribs and 1 cup packed fresh flat-leaf parsley leaves.
7
Chop 1 tablespoon fresh sage leaves and 2 teaspoons fresh thyme leaves.
8
In a large heavy skillet, melt 1 stick unsalted butter over moderate heat.
9
Add red onions, shallots, leeks, celery, and herbs; season with salt and pepper to taste.
10
Cook onion mixture, stirring occasionally, until golden brown and softened, about 25 minutes.
11
Meanwhile, rinse and drain 3/4 lb vacuum-packed or canned whole chestnuts if using canned.
12
In a saucepan, simmer chestnuts in 2 cups vegetable broth for 15 minutes.
13
In a large bowl, toss together dried cornbread cubes, onion mixture, chestnut mixture, and remaining 1 1/2 cups vegetable broth.
14
Season with additional salt and pepper to taste and let cool completely.
15
Stuffing may be made up to this point 1 day ahead and chilled, covered.
16
Bring stuffing to room temperature before baking.
17
Transfer stuffing to a shallow baking dish.
18
Bake in preheated 325 degree F oven for 45 minutes.
19
For moist stuffing, cover dish entirely during baking; for a crisp top, uncover halfway through baking.
20
Serve warm as a side dish or stuffing for poultry.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 119.8kcal

% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 186.1mg8%
Total Carbohydrate 23.0g8%
Dietary Fiber 1.9g8%
Sugars 4.0g
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chestnut, cornbread, stuffing, onion, leek, shallot, herbs, thanksgiving, holiday, side dish, vegetarian, vegan, homemade, comfort food, baking, aromatic, savory, classic

Read it online: https://www.chefs-mate.com/recipe/chestnut-onion-and-cornbread-stuffing/