Southern Corn Bread Stuffing With Smoked Ham And Yams Recipes

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CORNBREAD STUFFING WITH HAM



Cornbread Stuffing with Ham image

Provided by Food Network Kitchen

Categories     side-dish

Time 1m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick unsalted butter, plus more for the baking dish
2 sweet onions, chopped
4 stalks celery, chopped
1 small bunch mustard greens, stemmed and chopped (about 8 cups)
1 pound tasso ham or ham steak, cut into ½-inch cubes
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
3 cups low-sodium turkey or chicken broth
Kosher salt and freshly ground pepper
2 large eggs
8 cups 1/2-inch stale cornbread cubes (preferably not sweet; 12 ounces)
8 cups 1/2-inch stale country white bread cubes (12 ounces)

Steps:

  • Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Stir in the ham, thyme and sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
  • Whisk the eggs in a large bowl. Add the bread cubes and ham-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

SOUTHERN CORN BREAD STUFFING WITH SMOKED HAM AND YAMS



Southern Corn Bread Stuffing with Smoked Ham and Yams image

Categories     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Ham     Sweet Potato/Yam     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 to 14 servings

Number Of Ingredients 11

Buttermilk Corn Bread , 1 day old
6 tablespoons (3/4 stick) butter
1 1/4 pounds Black Forest ham, finely chopped
3 bunches green onions, chopped
1 1/2 cups coarsely chopped red bell peppers (about 2 small)
1 tablespoon finely chopped fresh marjoram
2 1/2 pounds yams (red-skinned sweet potatoes; about 3 medium), peeled, cut into 3/4-inch pieces
3 large eggs
3 tablespoons Dijon mustard
1/4 teaspoon ground allspice
Canned low-salt chicken broth

Steps:

  • Coarsely crumble buttermilk corn bread into very large bowl.
  • Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add ham and sauté 4 minutes. Add green onions and bell peppers; sauté 4 minutes. Mix in marjoram. Add to corn bread. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add yams; cover and cook until crisp-tender, stirring occasionally, about 8 minutes. Add to corn bread and toss to combine. Whisk eggs, mustard, and allspice in bowl to blend. Add to stuffing; toss to combine.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 11/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

BUTTERMILK CORN BREAD



Buttermilk Corn Bread image

Categories     Bread     Bake     Cornmeal     Fall     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
1 1/2 cups buttermilk
2 large eggs
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan.
  • Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days.

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