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Print this Recipe    Stuffing 73

CHESTNUT, ONION, AND CORNBREAD STUFFING
Yield: 12 cups stuffing, enough for a 12 to 14 pound turkey with about
7 cups left over or for two 5 x 7 pans

1 1/2 loaves cornbread, recipe follows
2 medium red onions, cut into 1-inch pieces
6 shallots (about 1/2 pound), cut lengthwise into sixths
5 leeks (about 1 pound), white and pale green parts only, halved
lengthwise and cut crosswise into 1/2-inch thick pieces
3 celery ribs, chopped
1 cup packed fresh flat-leafed parsley leaves, chopped
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1 stick unsalted butter
3/4 pound vacuum-packed or canned whole chestnuts
3 1/2 cups vegetable broth

Preheat oven to 325 degrees.

Cut cornbread into 1/2-inch cubes and in 2 large shallow baking
pans bake in middle of oven until just dry, about 20 minutes.

In a large heavy skillet cook red onions, shallots, leeks, celery,
herbs with salt and pepper to taste in butter over moderate heat,
stirring, until onion mixture is golden brown, softened, about 25
minutes. If using canned chestnuts, rinse and drain. In a saucepan
simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes.

In a large bowl, toss together bread, onions, chestnut mixture,
remaining 1 1/2 cups broth and salt and pepper to taste and cool
completely. Stuffing may be made up to this point 1 day ahead and
chilled, covered. Bring stuffing to room temperature before
proceeding.

To cook all or part of stuffing outside poultry: In a shallow baking
dish bake stuffing in preheated 325 degree oven 45 minutes (for
moist stuffing, bake covered entire time; for less moist stuffing
with a slightly crisp top, uncover halfway through baking time).


CORNBREAD
Yield: 2 loaves

2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 large eggs
2 sticks unsalted butter, softened

Preheat oven to 400 degrees and butter two 9 by 5 by 3-inch loaf
pans.

In a large bowl, sift together flour, baking powder, and salt and
whisk in cornmeal and sugar until combined well. In a bowl whisk
together milk and eggs until just combined. Add butter to flour
mixture and with an electric mixer beat until mixture resembles
coarse meal. Beat in egg mixture until just combined (batter will
be thin). Pour batter into pans and bake in middle of oven until
golden and a tester comes out clean, about 50 minutes. Cool cornbread
in pans on a rack 10 minutes and turn out onto rack to cool
completely. Cornbread may be wrapped in plastic wrap and kept in
a cool, dry place 2 days or frozen 2 weeks.

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