Cornbread Stuffing with Ham, Chestnuts, and Sage - American Recipe

Ingredients

• Stone-Ground Cornbread
• 6 tablespoons (3/4 stick) butter
• 8 ounces ham steak
• cut into 1/2-inch dice (about 2 cups)
• 2 cups chopped onions
• 3 large celery stalks
• chopped (about 1 3/4 cups)
• 2 tablespoons chopped fresh sage
• 1 7.25-ounce jar steamed peeled chestnuts
• coarsely crumbled
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups (or more) low-salt chicken broth
• 2 large eggs
• Nonstick vegetable oil spray