Ingredients:

• 1/2 C unsalted butter
• 1 lb. ham, chopped
• 1 large sweet onion, diced
• 3 stalks celery, diced
• 1 green bell pepper, chopped
• 1 T fresh tarragon, minced
• 1 T fresh thyme, minced
• 1 t Old Bay Seasoning
• Kosher salt and fresh pepper
• 3 C low-sodium chicken broth
• 2 large eggs
• 1/4 C fresh parsley, chopped
• 6 C stale cornbread cubes
• 8 C stale white bread cubes
• 1 lb. shrimp, peeled, devained, and chopped

Method:
1. Preheat oven to 375*. Butter a 3-quart baking dish. Melt 6 T butter in a large skillet over medium-high hea; add the ham, and cook stirring, until lightl browned, about 4 minutes. Add the onion, celery, bell pepper, taragon, thyme and the 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 mixtxure and gently toss to combine.
3. Transfer the stuffing to the prepared baking dish and dot with the remaining 1 T of butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 minutes more.
Serves: 8