Corn Bread and Smoked Ham Stuffing
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- 1/2 cup Butter
- 2 medium Onions -- chopped
- 1 Leek+3-inch of greens
- Chopped fine
- 2 Cloves garlic -- minced
- 2 Ribs Celery -- dice fine
- 1/2 pound Smoked ham -- slice 1/4"thick
- diced
- 1 teaspoon Sage -- dried and crumbled
- 1 teaspoon Thyme -- dried
- Freshly ground pepper
- 2 8oz pkg plain cornbread
- Stuffing
- 1/2 cup Parsley -- finely chopped
- 2 To 3 cups chicken broth
Melt the butter in a large skillet; saute' the onions, leek using
3 inches
of the tops also, and the celery over medium heat until softened,
about 10
minutes. Add the ham,sage , thyme and pepper, cook stirring, for
1 minute
more. Gradually stir in the corn bread stuffing; add the parsley
and cook
over medium heat until the corn bread is coated with stock, or
enough to
moisten the stuffing without making it wet. Toss well, then spoon
into a 9
x 13-inch lasagna pan or two small carrelore dishes. Stuffing
may be
prepared to this point and refrigerated overnight. Baking instructions:
Cover with foil and bake in a 375^degree oven for 30 to 40 minutes.
Microwave Instructions:Spoon into 2 microwavable 2-quart dishes.
Cover
with casserole lids, Microwavable cling wrap or wax paper. Micro
on HIGH
(100% power) for 4 minutes. Give casserole one quarter turn and
micro on
Medium (50 % power) for another 3 to 4 minutes.
Nutritional information per serving: Calories, 267; fat, 11 g;
cholesterol,31 mg; sodium, 910mg; percent calories from fat 38
%.
Source: Florida Today