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

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

unsalted butter, ham, onion, stalks celery, green bell pepper, tarragon, thyme, kosher salt, lowsodium turkey, eggs, parsley, cubes, stale white bread, shrimp

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cornbread-stuffing-with-shrimp-and-ham-recipe.html (may not work)