Cornbread Stuffing With Shrimp and Ham

Name: Cornbread Stuffing With Shrimp and Ham
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

15 ingredients

9 steps

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.
2

Melt 6 tablespoons butter in a large skillet over medium heat; add the ham and cook, stirring, until lightly browned, about 4 minutes.
3

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.
4

Add the broth and bring to a simmer.
5

Whisk the eggs and parsley in a large bowl.
6

Add the cornbread, white bread and shrimp, then pour in the vegetable-broth mixture and gently toss to combine.
7

Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter.
8

Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
9

Photograph by Kana Okada