Cornbread Stuffing with Ham and Shrimp

Ingredients:

• 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

Preparation:

1. Preheat oven to 190°C and grease a 3-quart baking dish with butter.
2. 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.
3. In a large bowl, combine the eggs and parsley. Add the cornbread, white bread, and shrimp, then add the vegetable mixture and mix gently.
4. 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.