Name: Cornbread Stuffing with Ham, Chestnuts, and Sage
Yield: 8 Servings
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

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1105-BA-FOD3-03

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