Cornbread, Chestnut, and Collard Greens Stuffing with Andouille

  • 3 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped celery (leaves included)
  • 2 teaspoons chopped garlic
  • 1 medium to large bunch collard greens (more tender, smaller stemmed locally grown if possible)
  • Softened butter or butter-flavored spray
  • 4 cups roasted and peeled chestnuts
  • Cornbread (see recipe below)
  • 8 ounces cooked andouille sausage, cut 1/4-inch rounds
  • 2 to 3 tablespoons chopped fresh sage
  • 1/3 to ½ cup chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper to taste
  • 3 eggs, beaten

1)Put a large skillet or sauté pan over medium-high heat. Melt the butter and add the onions and celery. Cook until they just begin to soften, about 5 minutes. Add the garlic and cook another minute or two.

2)Meanwhile, cut off bottom 1/2 inch from the stems of the collard greens. Cut leaves in half, lengthwise. Roll each half into a large, cigar-like tube. Cut crosswise into 1/4-inch strips. Put in a microwave-safe dish with 1/4 cup water. Cover and microwave on high for 10 minutes, stirring halfway through. Uncover and let cool.

3)Preheat the oven to 350 degrees. Grease a 4-to-5-quart baking dish with butter or butter-flavored spray.

4)Cut the cornbread into 1/2 to 3/4-inch dice and add to a large mixing bowl. Stir in the cooked vegetables and chestnuts to the cornbread. Then add the collards, andouille, sage, parsley, salt and pepper and stir. Mix in the eggs.

5)Pour the stuffing into the baking dish. (Stuffing can be refrigerated at this point up to 24 hours. Bring to room temperature before baking.) Cover and bake for 30 to 40 minutes, uncovering for the last 10 minutes to crisp the top. Makes 10 to 12 servings.

Buttermilk Cornbread

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 to 3/4 teaspoon kosher salt
  • 2 cups yellow cornmeal
  • 4 ounces (1 stick) unsalted butter, cut into 1/4-inch dice
  • Softened butter or butter-flavored spray
  • 3 large eggs
  • 1 1/2 cups buttermilk

1)Sift the flour, baking powder, baking soda and salt together. Add to a food processor along with the cornmeal and butter. Pulse until the mixture looks like coarse meal.

2)Heat the oven to 400°F. Rub a 2-quart baking dish with a tablespoon or two of the softened butter. Or spray with butter-flavored spray.

3)In a large bowl, lightly beat the eggs, then whisk in the buttermilk. Stir in the cornmeal mixture until well combined. Pour the batter into the prepared dish and spread evenly. Bake until crusty on top and tester inserted into center comes out clean, about 30 minutes. Cool on a rack. (Cornbread can be made up to 24 hours ahead.) Makes 8 to 10 servings.

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