Cornbread Stuffing with Ham and Shrimp
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Calories 611, total fat 23 G., saturated fats 9 G., proteins 31 G., carbohydrates 70 G., fiber 3 G., cholesterol 203 mg, sodium 1576 mg, sugar 4 G.
Calories 611, total fat 23 G., saturated fats 9 G., proteins 31 G., carbohydrates 70 G., fiber 3 G., cholesterol 203 mg, sodium 1576 mg, sugar 4 G.
This bread stuffing for a festive turkey is made with a mixture of cornbread, white bread, shrimp, and ham pieces, and its rich, vibrant flavor is infused with Old Bay seafood seasoning, tarragon, and thyme. Use only stale or toasted bread to prevent it from becoming soggy from the vegetables and to ensure the cubes retain their delicious shape. When roasting, don't insert the stuffing into the bird. Roast it separately and enjoy not only the flavor but also the crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 7 tbsp unsalted butter, plus extra for greasing the pan
- 1 piece (450 g) of ham, cut into pieces
- 1 large onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, chopped
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh thyme
- 0.5 tsp Old Bay seasoning
- 3 cups low-sodium chicken broth or turkey broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 6 cups stale cornbread, diced
- 8 cups stale white bread, diced
- 450 g shrimp, peeled, deveined and chopped
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Recipes with similar ingredients: cornbread, ham, shrimps, sweet pepper, celery, bouillon, tarragon, Old Bay seasoning, thyme
Cooking the dish according to the recipe:
- Preheat oven to 190°C and grease a 3-quart baking dish with butter.
- In a large skillet over medium heat, melt 6 tablespoons butter. Add the ham and cook, stirring, until lightly browned, about 4 minutes. Add the onion, celery, bell pepper, tarragon, thyme, and Old Bay seasoning, season with salt and pepper; cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer.
- In a large bowl, combine the eggs and parsley. Add the cornbread, white bread, and shrimp, then add the vegetable mixture and mix gently.
- Transfer the filling to the prepared baking dish and top with the remaining 1 tablespoon of butter. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, about 30 more minutes.
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