Chestnut Corn Bread Stuffing

• 2 large bowls

• whisk

• 9-inch skillet

• wooden spoon

• baking sheet

• large saucepan

• shallow 12-inch pan (optional)

For the corn bread:

• 1 1/2 cups yellow cornmeal (preferably stone-ground)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 1/2 cups whole milk
• 1 tablespoon butter or lard
• 2 tablespoons clarified butter, warmed

For the stuffing:

• 4 1/2 cups corn bread, cut into 1-inch cubes
• 2 1/2 cups dense white bread, cut into 1-inch cubes
• 2 cups fresh chestnuts, peeled and coarsely chopped
• 10 tablespoons butter
• 2 small onions, chopped
• 2 12-inch celery ribs, chopped
• 1 large tart apple, like a Granny Smith, skin on, cored and chopped
• 1/3 cup flat-leaf parsley, chopped
• 1/4 teaspoon ground nutmeg
• 1 tablespoon ground black pepper
• 1/2 cup chicken broth
• 2 eggs, whisked

To make the corn bread, mix the dry ingredients together in a bowl. In another bowl, whisk the egg until it is frothy, and then whisk in the milk. Preheat the oven to 450 degrees. Heat a 9-inch skillet in the oven with 1 tablespoon of butter or lard. While the skillet is in the oven, mix the warm clarified butter into the dry ingredients, and then add the egg and milk mixture. Whisk until evenly mixed. When the skillet smokes, add the batter all at once and return the skillet to the oven to bake for 20 minutes, or until the top is golden brown. Cool completely.

To make the stuffing, set the oven at 350. Lightly toast all the bread cubes on baking sheets for 5 to 10 minutes. Roast the chopped chestnuts on a baking sheet for 20 minutes. Melt the butter in a large saucepan, add the chopped onion and celery, and saute over medium heat, stirring frequently, for 5 to 10 minutes, until the onion is translucent. Add the diced apples and stir, cooking 5 minutes longer. Add the chestnuts and stir for 1 minute. Turn the flame off and add the parsley, nutmeg and black pepper.

In a large bowl, toss the toasted bread cubes with the vegetable mixture. Drizzle the chicken broth over the stuffing and the whisked eggs, and then toss again. At this point, the stuffing can be used to stuff a chicken or turkey. To use it as a side dish, bake it in a shallow 12-inch pan for about 30 minutes, until it is browned on top.