CORNBREAD STUFFING FOR ROAST TURKEY
Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 11
Steps:
- Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins. Quarter each.
- Preheat oven to 375 degrees. Crumble cornbread into a large bowl. Melt butter in a large skillet over medium heat. Cook chestnuts, stirring occasionally, until they begin to brown, about 8 minutes. With a slotted spoon, transfer chestnuts to bowl, reserving butter in pan.
- Add onions, celery, and shallots to pan; season with salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add apples and continue to cook, stirring occasionally, until apples are soft, about 5 minutes more. Transfer to bowl with cornbread mixture. Add parsley, sage, and enough stock to moisten mixture. Toss to combine and season with salt and pepper.
- Transfer stuffing to a buttered 3-quart shallow baking dish. (Stuffing can be prepared to this point up to 1 day ahead; cover with plastic wrap and refrigerate. Return to room temperature and uncover before baking.) Bake until heated through and top is lightly browned, about 30 minutes. Serve hot.
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Md Arif Raj
[email protected]This stuffing is the worst thing I have ever eaten. I would rather eat dirt.
MARSMELLO ABIR
[email protected]This stuffing is disgusting. I would never make it again.
Amanda Tryon
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Heels4ever Col
[email protected]This stuffing was a huge disappointment. It was dry, bland, and flavorless.
Hammer Khan
[email protected]I found this stuffing to be a bit bland. I would add some more herbs and spices to the recipe.
Maha Alishen
[email protected]This stuffing is a bit too dry for my taste. I would add some more broth or butter to the recipe.
Kyakunzire Joan
[email protected]I'm allergic to nuts, so I omitted the pecans from this recipe. It was still delicious!
Ayobami Mizmercy
[email protected]This stuffing is a great make-ahead dish. You can make it the day before and then just reheat it on Thanksgiving day.
Broder josh
[email protected]I love how easy this stuffing is to make. It's also a great way to get your kids involved in the kitchen.
torikul joarder
[email protected]This stuffing is a great way to add some extra flavor to your Thanksgiving turkey. It's also a great way to use up leftover cornbread.
Faheem Rao
[email protected]I'm not a huge fan of cornbread, but this stuffing was surprisingly good. The flavors all came together perfectly.
Ahmed Ragab
[email protected]This stuffing is a great way to use up leftover cornbread. It's also a delicious and easy side dish for any holiday meal.
Md Nur Sarker
[email protected]I tried this recipe for the first time this year and it was a huge success. My family loved it!
Ayush
[email protected]This stuffing is so easy to make and it's always a crowd-pleaser. I love that I can use up leftover cornbread.
Ramizalvit Alvi
[email protected]I've been making this stuffing for years and it's always a hit. The cornbread adds a nice sweetness and the vegetables give it a hearty texture.
Tshepiso Tshepe
[email protected]This cornbread stuffing is a must-try for any Thanksgiving dinner. It's easy to make and packed with flavor. I especially love the addition of dried cranberries and pecans.