Chestnut Onion and Cornbread Stuffing
Elevate your holiday table with this rich and flavorful Chestnut Onion and Cornbread Stuffing, a must-have side dish that seamlessly blends traditional comfort with a gourmet twist. This recipe combines golden-brown cornbread cubes, sweet roasted chestnuts, and lightly caramelized onions for a stuffing that’s hearty and irresistibly fragrant. Fresh sage and thyme add a burst of herbal elegance, while a touch of garlic and buttery celery bring depth to every bite. Tossed with a savory egg-and-broth mixture and baked to golden perfection, this stuffing boasts a perfectly crispy top and a moist, tender interior. It’s an ideal pairing for turkey, ham, or roasted vegetables, guaranteed to be the star of your holiday feast. Whether you’re hosting Thanksgiving or a festive gathering, this cornbread stuffing recipe is sure to impress your guests.
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Recipe Information
Ingredients
- 6 cups (cubed) Cornbread
- 1.5 cups (chopped) Chestnuts (roasted and peeled)
- 2 medium (diced) Yellow onion
- 1 cup (diced) Celery
- 4 tablespoons Unsalted butter
- 3 cloves (minced) Garlic
- 2 tablespoons (chopped) Fresh sage
- 1.5 tablespoons (chopped) Fresh thyme
- 2 cups Low-sodium chicken or vegetable broth
- 2 large (beaten) Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Spread the cubed cornbread on a baking sheet and toast in the oven for 10 minutes, or until slightly dry. Set aside to cool.
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onions and celery, cooking for 8–10 minutes until softened and lightly caramelized.
Stir in the minced garlic, chopped sage, and thyme. Cook for an additional 2 minutes until fragrant.
In a large mixing bowl, combine the toasted cornbread cubes, chopped chestnuts, and the onion-celery mixture. Gently toss to combine.
In a separate bowl, whisk together the chicken or vegetable broth, beaten eggs, salt, and black pepper. Pour this mixture evenly over the cornbread mixture and gently stir to coat. The stuffing should be moist but not overly soggy.
Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crispy.
Remove the stuffing from the oven and let it cool for 5–10 minutes before serving.
Serve warm as a delicious side dish to your favorite holiday meals.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 372.7 g | 136% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 74.8 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1354 mg | 104% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
