Cornbread Stuffing With Shrimp and Ham

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
  • Yield: 8 to 10 servings
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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


  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.