Corn Bread and Chestnut Stuffing

Directions

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