| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons butter
- 2 cups chopped yellow onions
- 1 cup chopped celery
- 2 cups fresh corn kernels
- 2 tablespoons minced garlic
- 1 cup diced red pepper
- 1/2-pound diced smoked ham
- 2 eggs
- 3 cups chicken stock
- 1/2 cup heavy cream
- 2 tablespoons freshly chopped cilantro leaves
- 2 tablespoons freshly chopped flat-leaf parsley
- Salt and freshly ground black pepper
- 8 cups cubed and toasted cornbread
Instructions
- Preheat oven to 375 degrees F.
- Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 740 |
| Total Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 157 mg |
| Sodium | 1605 mg |
Reviews
I did this recipe to the T . It was dry , lifeless and zero taste. I think there needs to be more custard.
I envisioned it as perfection lol.
Made a quick gravy and it was ugh just ok. Sorry , love ya Michael
I envisioned it as perfection lol.
Made a quick gravy and it was ugh just ok. Sorry , love ya Michael
Not just for Thanksgiving! Family favorite!
My wife has been preparing this for many years. It’s amazing and always a must every Thanksgiving!
Elaine D. You obviously have never had a gourmet stuffing before. This is a wonderful recipe to get out of that old boring sage based bread you at at thanksgiving. Sage doesn’t go well with every meat, but this one does. I serve it with steak, pork, chicken and fish and it compliments everything I serve. Wonderful recipe that I have use soooo many times
Oh gee, I’m sorry to say I didn’t like it. I followed it precisely but, no go. I believe I am a spicy sausage cornbread dressing kinda person.
Happy cooking all!!!
Happy cooking all!!!
I zz
Always a hit. I’ve been making this for years since I saw it on the Food Networks Thanksgiving special. It’s a colorful to your holiday spread and flavorful too. I prefer this to any other stuffing or dressing.
My Daughter-in-law makes this every Thanksgiving…making 2 dishes…one w/o the red bell pepper and one with. I usually make the savory handed down from my mom. I will be making this one too…missing the family back home…and a nod to my DIL for her contribution to a family tradition!!!! <3
I have a question! Has anyone made this for a work potluck the night before? My concern is—will it dry out if I re-heat before serving at work? (I can’t bake it there, but we have ovens to re-heat.) My plan is to cover it while re-heating so that it doesn’t dry up, but still, I was just curious what everyone’s experience was with baking it a night ahead!
I’ve been making this recipe for the past few years, and it’s always a hit! I like to add sausage instead of the ham, and a Granny Smith apple or two for more texture. Personally, this is the only stuffing I like, lots of flavor and compliments turkey so well! Added bonus of it heats up excellently for leftovers.