Recipe courtesy of Gourmet Magazine
Yield:
12 cups stuffing, enough for a
Level:
Easy

Ingredients

Directions

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).

IDEAS YOU'LL LOVE

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Cornmeal-Fried Onion Rings

Recipe courtesy of Ina Garten

Cornbread Sticks

Recipe courtesy of The Neelys

French Onion Soup

Recipe courtesy of Tyler Florence

Stuffed Double-Cut Pork Loin Chops

Recipe courtesy of Guy Fieri

Brie-Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

French Onion Soup

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking