CORNBREAD STUFFING WITH SHRIMP AND HAM

Cornbread Stuffing With Shrimp and Ham image

Provided by Food Network Kitchen

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 15

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

Steps:

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.