Tiny New York Kitchen: Chestnut, Leek & Apple Cornbread Stuffing

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By Victoria Hart Glavin of Tiny New York Kitchen

Everyone at your holiday table will love this stuffing. If you don’t want to use cornbread then feel free to substitute Pullman bread instead of the cornbread.


6 Cups Cubed Cornbread

1/2 Cup Unsalted Butter

4 Cups Chopped Leeks (3 Large Leeks – White & Pale Green Parts Only)

2 Chopped Celery Ribs

1 Teaspoon Chopped Thyme

1 Small Yellow Onion (Diced)

2 Peeled & Diced Granny Smith Apples

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Cups Peeled Roasted Chestnuts (Diced)

1 Cup Heavy Cream

1/2 Cup Chopped Fresh Parsley

Preheat oven to 350 degrees.

Place cornbread cubes on parchment paper lined baking sheet and place in oven for 15 minutes.  Remove from oven and set aside. Increase heat to 425 degrees.

In a large-size skillet melt butter over a medium heat. Add leeks, onions, and celery. Cover with lid and cook for 10 minutes, stirring occasionally. Add thyme, and apples. Cook, covered, for another 5 minutes.  Remove from heat.

In a large-size bowl place cornbread. Add cooked leek mixture, chestnuts, cream, kosher salt, and pepper. Toss well. Spread in shallow, buttered, baking dish. OR stuff your turkey with the stuffing mixture. I personally like to stuff the bird. Place in oven and bake for 30 minutes until top is golden.

Serves 8
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 75 Minutes
“Work With What You Got!”