This was my first foray into cornbread stuffing. I think it complements turkey quite well and lends it a certain earthiness. I made my own cornbread for this recipe the day before, but you could also buy some at a bakery or grocery store if you lack the time. Note: I did not add any salt to this recipe because of the bacon and because I planned to stuff it into a turkey that had been brined. Be sure to taste yours and season if necessary. You can make this a few days ahead of time if you like. Just follow every step up til baking/stuffing the turkey, and store covered in the fridge.
1 medium loaf cornbread, torn into bite sized pieces
4 stalks celery, chopped
1 large onion, chopped
2 tbsp fresh sage
1/2 cup Italian parsley, chopped
1 cup roasted chestnuts, chopped
4 slices bacon, chopped
1.5 cups chicken broth
Chop and assemble all your ingredients.
Heat a large, ovenproof skillet over medium-high heat. Saute the bacon til crispy. Spoon off all but 1-2 tbsp of fat.
Add onions, celery, and sage. Saute til the veggies soften.
Add the chestnuts and parsley. Stir until heated through.
Add the cornbread and remove from heat.
Beat the eggs into the broth and slowly pour over the stuffing.
Stir to combine, making sure the liquids soak into the cornbread as much as possible. Break up the bigger pieces of cornbread with your spatula if need be.
If you like (and I highly recommend that you do) take part of this and stuff inside your turkey. All the turkey juices will drip onto it and it will be extra delicious. I had a ten lb turkey and about half this stuffing fit inside it. The rest should be baked in a 350 degree oven for about 40 minutes, covered for the first 30 minutes. Take the top off during the last ten minutes of cooking to let the top part get crunchy.