Chestnut Oyster Stuffing
- 0.75 cup melted unsalted butter
- A few teaspoons of butter
- 3 large egg, lightly beaten
- 0.75 cup milk
- 1 cup chicken broth
- liquid from oyster
- fresh shucked oyster, roughly chopped
- 0.5 tsp nutmeg
- 1 tsp black pepper
- 1.5 tsp sea salt
- 2 tsp fresh thyme
- 2 Tbsp fresh sage
- 6 Ounce finely diced country ham, the saltier the better
- 2 clove garlic finely minced
- 1.5 cup chopped celery
- 2 cup chopped onion
- 5 Tbsp unsalted butter
- 2 Pound unsweetened cornbread
- 15 roasted chestnut, peeled and rough chopped
- Heat oven to 400°F. Cube the cornbread into 1⁄2 inch cubes. Toss the melted butter with the cornbread and lay out flat on a baking sheet, crumbs and all. Bake in the oven, stirring occasionally, for 30 minutes or until a nice toasty color forms on the cornbread.
- Meanwhile, melt the 5 tablespoons of butter in a skillet. Saute the onions, celery and garlic until the vegetables are translucent, about 6 minutes.
- Transfer the cooked vegetables into a large bowl and toss gently with the toasted cornbread. Add the diced country ham, fresh chopped sage, thyme, salt, pepper and nutmeg. Add the oysters with its liquid and mix with a rubber spatula.
- Warm the chicken broth and the milk together in a small pot just until simmering. Add to the stuffing mixture.
- Beat the eggs lightly and fold into the stuffing mixture.
- Lightly butter a 13-by-9-inch baking dish. Transfer the stuffing into the baking dish, dot with a few teaspoons of butter and sprinkle with the chopped up roasted chestnuts.
- Turn the oven down to 350 degrees. Bake in the oven for 30 – 40 minutes, keeping it covered with foil for the first half of the baking time. Serve hot out of the oven.
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