Corn Bread and Chestnut Stuffing

• Buttermilk Corn Bread
• 3 tablespoons butter
• 2 1/2 cups chopped onions
• 1 1/2 cups chopped celery
• 2 1/4 to 2 3/4 cups low-salt chicken broth
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 2 cups coarsely chopped chestnuts from one 16-ounce jar
• 1 large egg, beaten to blend

1. Preheat oven to 350F.
2. Cut bread into 1-inch cubes.
3. Spread on large baking sheet.
4. Bake until dry but not firm, about 25 minutes.
5. Cool.
6. Coarsely crumble into very large bowl.
7. Maintain oven temperature.
8. Butter 13x9x2-inch glass baking dish.
9. Melt 3 tablespoons butter in large skillet over medium-high heat.
10. Add onions and celery; saute until tender, about 7 minutes.
11. Add to corn bread.
12. Mix in 2 1/4 cups broth and herbs.
13. Stir in chestnuts.
14. Season with salt and pepper.
15. Mix in egg.
16. Add up to 1/2 cup more broth if stuffing seems dry.
17. Transfer to prepared dish.
18. Cover; bake 30 minutes.
19. Uncover and bake until top begins to brown, about 30 minutes longer.

buttermilk, butter, onions, celery, lowsalt, fresh sage, thyme, chestnuts, egg

Taken from www.epicurious.com/recipes/food/views/corn-bread-and-chestnut-stuffing-4393 (may not work)