Cornbread Stuffing with Ham, Chestnuts and Sage

From Bon Appetit, November 2005

8 Servings

Stone-Ground Cornbread
6 Tb butter, divided
8 oz ham steak or pancetta, cut into 1/2-inch dice (about 2 c)
2 c chopped onion
3 large celery stalks, chopped (about 1 3/4 c)
2 Tb chopped sage
1 7.25 oz jar steamed, peeled chestnuts, coarsely crumbled (we use fresh)
1/3 c chopped fresh parsley
1/2 tea salt
1/2 tea ground black pepper
1 1/2 c low-salt chicken broth
2 large eggs
nonstick cooking spray

Preheat oven to 350. Coarsely crumble cornbread onto large baking sheet. Toast in the oven until slightly dried, about 5 minutes. Remove from oven, maintain oven temperature.

Butter a 11X7X2 inch glass baking dish. Melt 1 Tb butter in heavy large skillet over medium-high heat. Add diced ham and saute until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 Tb butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestunuts, parsley, 1/2 tea salt and 1/2 tea pepper.

Stir crumbled cornbread into ham mixture. Whisk 1 1/2 c chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with reminaing 1 Tb butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake 40 mintues. Uncover and bake until top begins to brown, about 20 minutes longer.