Cornbread Stuffing with Ham

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  • Level: Easy
  • Total: 1 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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1 stick unsalted butter, plus more for the baking dish

2 sweet onions, chopped

4 stalks celery, chopped

1 small bunch mustard greens, stemmed and chopped (about 8 cups)

1 pound tasso ham or ham steak, cut into ½-inch cubes

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh sage

3 cups low-sodium turkey or chicken broth

Kosher salt and freshly ground pepper

2 large eggs

8 cups 1/2-inch stale cornbread cubes (preferably not sweet; 12 ounces)

8 cups 1/2-inch stale country white bread cubes (12 ounces)


  1. Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Stir in the ham, thyme and sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
  2. Whisk the eggs in a large bowl. Add the bread cubes and ham-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.