Cornbread Stuffing With Shrimp and Ham (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
7 tablespoons unsalted butter, plus more for the baking dish |
1 pound ham (in 1 piece), chopped |
1 large onion, diced |
3 stalks celery, diced |
1 green bell pepper, chopped |
1 tablespoon minced fresh tarragon |
1 tablespoon minced fresh thyme |
1/2 teaspoon old bay seasoning |
kosher salt and freshly ground pepper |
3 cups low-sodium turkey or chicken broth |
2 large eggs |
1/4 cup chopped fresh parsley |
6 cups stale cornbread cubes |
8 cups stale white bread cubes |
1 pound shrimp, peeled, deveined and chopped |
Directions:
1. Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat; add the ham and cook, stirring, until lightly browned, about 4 minutes. Add the onion, celery, bell pepper, tarragon, thyme and Old Bay and season with salt and pepper; cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer.
2. Whisk the eggs and parsley in a large bowl. Add the cornbread, white bread and shrimp, then pour in the vegetable-broth mixture and gently toss to combine.
3. Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
4. Photograph by Kana Okada
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