Alexander Smalls Roast Stuffed Turkey with Cornbread Chestnut Dressing
Ingredients
- 5 cups (1-inch) cubed day-old cornbread
- 12 ounces peeled, roasted chestnuts
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 1/4 small yellow onion
- 3 medium stalks celery
- 3 sprigs fresh thyme
- 1 1/2 tablespoons dried rubbed sage
- 3 bay leaves
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup unsalted chicken stock or broth
Instructions
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