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Cornbread Stuffing with Ham, Chestnuts, and Sage


Cornbread Stuffing with Ham, Chestnuts, and Sage Recipe

Ingredients:
  • Stone-Ground Cornbread (click for recipe)
  • 6 tablespoons (3/4 stick) butter, divided
  • 8 ounces ham steak, cut into 1/2-inch dice (about 2 cups)
  • 2 cups chopped onions
  • 3 large celery stalks, chopped (about 1 3/4 cups)
  • 2 tablespoons chopped fresh sage
  • 1 7.25-ounce jar steamed peeled chestnuts, coarsely crumbled
  • 1/3 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups (or more) low-salt chicken broth
  • 2 large eggs
  • Nonstick vegetable oil spray
Directions:
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