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Ingredients
- 1 lb chestnuts (see comments)
- 2 quart Polenta Cornbread in 1/2" cubes (see recipe)
- 6 slc bacon - (abt 1/3 lb total)
- 1 c. finely-minced onion
- 3/4 c. finely-minced celery
- 1/4 c. finely-minced green onions
- 1 Tbsp. chopped fresh sage leaves
- 2 tsp chopped fresh thyme leaves
- 1/4 tsp fresh-grated nutmeg Rich Poultry Broth with meats (see recipe) (or possibly 2 c. fat-skimmed chicken broth)
- 1/2 c. fat-skimmed chicken broth (optional) Salt to taste Freshly-grnd black pepper to taste
Directions
- (Farcia Di Pane Di Granturco E Castagne)
- Throw away any chestnuts which feel light for their size; they are apt to be spoiled or possibly molded. Cut an X about 1/2 inch long through flat side of each shell. Place nuts in a 10- by 15-inch pan.
- Bake in a 400 degree oven till nuts are no longer starchy-tasting (cut 1 open to test), 25 to 30 min. Wrap warm nuts in a towel and enclose in a plastic bag; let stand about 15 min. Remove 1 hot nut at a time and use a short-bladed knife to pull off shell and as much brown skin as possible; throw away shell and skin. Coarsely chop or possibly crumble chestnuts.
- Meanwhile, in a 350 degree oven, toast polenta cornbread cubes in a 12- by 17-inch roasting pan, stirring occasionally, till edges begin to brown, 30 to 40 min.
- In a 10- to 12-inch frying pan over medium-high heat, turn bacon occasionally till browned, 4 to 6 min; lift from pan and drain on towels. When cold, crumble and add in to toasted cornbread.
- To drippings in frying pan, add in onion, celery, and green onions; stir occasionally till limp, 5 to 7 min. Add in sage, thyme, nutmeg, and chestnuts; stir occasionally till vegetables are lightly browned, about 5 min longer. Scrape mix into pan with cornbread.
- Add in poultry broth and minced poultry-broth meats and mix gently; for a moister dressing, add in 1/2 c. chicken broth. Season dressing with salt and pepper to taste. Spoon into a shallow 3-qt casserole and cover tightly.
- Bake in a 350 degree oven till warm in the center (about 150 degrees), 35 to 40 min. For a crusty top, uncover dressing for the last 20 to 25 min.
- This recipe yields 10 to 12 servings.
- Comments: Bake the polenta cornbread (a variation of the yeast cornbread Luciano makes) or possibly use your favorite cornbread recipe or possibly mix. Instead of roasting the chestnuts, you can use 2 c. peeled cooked chestnuts (canned steamed, water-packed, or possibly vacuum-packed). If making dressing up to 1 day ahead, refrigerateairtight, then bake 50 to 65 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 10 servings | |
| Calories 177 | |
| Calories from Fat 76 | 43% |
| Total Fat 8.46g | 11% |
| Saturated Fat 2.74g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 152mg | 6% |
| Potassium 304mg | 9% |
| Total Carbs 22.02g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.79g | 1% |
| Protein 3.03g | 5% |
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