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Seattle, WA.


Cornbread Stuffing w/Shrimp and Ham


  • 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

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

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