Corn Bread Dressing with Ham, Fennel, and Carrots Recipe

Name: Corn Bread Dressing with Ham, Fennel, and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (1 1/2 sticks) butter; 1 1/2 cups 1/4-inch cubes Black Forest ham (about 8 ounces); 4 cups chopped onions; 3 cups chopped fresh fennel bulbs (from 3 medium), fronds reserved; 2 cups chopped peeled carrots; 1 1/2 teaspoons dried marjoram; 1 1/2 teaspoons dried thyme; 3/4 teaspoon dried sage; 3/4 teaspoon fennel seeds; Roasted Red Pepper Corn Bread , crumbled; 6 cups 1/2-inch cubes crustless French bread (from 1-pound loaf); 3 1/4 cups (or more) low-salt chicken broth; 5 large eggs, beaten to blend

Servings: persons

3/4 cup (1 1/2 sticks) butter
1 1/2 cups 1/4-inch cubes Black Forest ham (about 8 ounces)
4 cups chopped onions
3 cups chopped fresh fennel bulbs (from 3 medium), fronds reserved
2 cups chopped peeled carrots
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried thyme
3/4 teaspoon dried sage
3/4 teaspoon fennel seeds
Roasted Red Pepper Corn Bread , crumbled
6 cups 1/2-inch cubes crustless French bread (from 1-pound loaf)
3 1/4 cups (or more) low-salt chicken broth
5 large eggs, beaten to blend

1
Melt butter in large pot over medium heat.
2
Add ham and saute until browned, about 8 minutes.
3
Using slotted spoon, transfer ham to extra-large bowl.
4
Add onions and next 6 ingredients to drippings in pot.
5
Cover and cook until vegetables begin to brown, stirring often, about 15 minutes; add to ham.
6
(Can be made 1 day ahead.
7
Cover and chill.
8
Reheat before continuing.)
9
Stir all bread into ham mixture; add 31/4 cups broth.
10
Season stuffing to taste with salt and pepper; mix in eggs.
11
Loosely fill main cavity and neck cavity of turkey with stuffing.
12
Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing).
13
Generously butter baking dish.
14
Spoon remaining stuffing into prepared dish.
15
Cover dish with buttered foil, buttered side down.
16
Bake stuffing in dish alongside turkey or while turkey is resting until heated through, about 25 minutes.
17
Uncover stuffing in dish.
18
Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
19
Preheat oven to 350F.
20
Generously butter 15x10x2-inch glass baking dish.
21
Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups).
22
Transfer stuffing to prepared dish.
23
Cover with buttered foil, buttered side down.
24
Bake until heated through, about 40 minutes.
25
Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup (1 1/2 sticks) butter, 1 1/2 cups 1/4-inch cubes Black Forest ham (about 8 ounces), 4 cups chopped onions, 3 cups chopped fresh fennel bulbs (from 3 medium), fronds reserved, and more.

Yes, Corn Bread Dressing with Ham, Fennel, and Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn Bread Dressing with Ham, Fennel, and Carrots

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