Makes 12 cups
Cooking spray or unsalted butter for the pan
48chestnuts, roasted & peeled*
6ribs celery, cut to fit feed tube
8ounces onions, peeled and cut into 1-inch pieces
12tablespoons unsalted butter
2teaspoons rubbed sage
1teaspoon kosher salt
½teaspoon freshly ground pepper
6cups ½-inch corn bread cubes/crumbles (recipe for corn bread follows)
6cups ½-inch bread cubes/crumbles made from good quality day old bread (allow bread to dry slightly before cubing/crumbling)
4-5cups low sodium chicken, turkey or vegetable broth/stock
No nutrition information available
Preheat oven to 375°F. Lightly coat a 3-½ quart casserole dish with cooking spray or unsalted butter. Insert the medium (4-mm) slicing disc in the Cuisinart® Food Processor. Place chestnuts in large feed tube. Use medium pressure to slice; remove and reserve. Arrange celery in large feed tube, use medium pressure to slice; remove and reserve. Remove slicing disc and insert metal “s” blade. Place the onions in work bowl. Pulse to chop, about 20 to 30 pulses.
Heat butter in a large (5-½ quart) sauté pan over medium heat. Add celery, onions, marjoram, sage, and thyme. Cook over medium heat until vegetables are softened, onion is translucent and herbs are aromatic, about 5 to 8 minutes. Stir in salt and pepper and remove from heat.
Place the corn bread, bread, and chestnuts in a large bowl. Add the sautéed vegetables and stir. Add 4 cups of the broth/stock and stir. Transfer to the prepared casserole dish and cover with a sheet of buttered/oiled aluminum, coated side down. Bake in preheated oven for 30 to 40 minutes, then remove foil and bake for 5 to 10 minutes longer to crisp the top. Serve hot.