Cornbread, Chestnut, and Country Ham Dressing

Ingredients

• 6 slices bacon chopped
• 2 tablespoons butter melted
• 1  carrots chopped
• 2 rib celery chopped
• 0.3 cup roasted and chestnuts whole peeled chopped
• 1 cup chicken broth 
• 10 servings buttermilk cornbread 
• 0.5 cup country ham chopped
• 1 tablespoon sage fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.5 medium size onion yellow chopped

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Saut ham and bacon in a large skillet over medium-high heat 8 to 10 minutes or until browned.
3. Add celery and next 2 ingredients, and saut 8 minutes or until vegetables are tender.
4. Crumble cornbread into a large bowl. Stir in chestnuts and ham mixture. Stir in broth and next 5 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
5. Bake at 350 for 30 to 40 minutes or until lightly browned.
6. *Walnuts or pecans may be substituted.
7. Note: We tested with Lieber's Whole Roasted and Peeled Chestnuts.
8. Brought to the table by John Zucker of Cru Caf in Charleston, South Carolina.