Cornbread Stuffing With Shrimp and Ham
- 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
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.
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.
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.
Photograph by Kana Okada
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