Cornbread Stuffing (Michael Symon) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Ingredients:
4 tablespoons butter |
2 cups chopped yellow onions |
1 cup chopped celery |
2 cups fresh corn kernels |
2 tablespoons minced garlic |
1 cup diced red pepper |
1/2 -pound diced smoked ham |
2 eggs |
3 cups chicken stock |
1/2 cup heavy cream |
2 tablespoons freshly chopped cilantro leaves |
2 tablespoons freshly chopped flat-leaf parsley |
salt and freshly ground black pepper |
8 cups cubed and toasted cornbread |
Directions:
1. Preheat oven to 375 degrees F.
2. Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.
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