Cornbread Stuffing With Shrimp and Ham Recipe

Name: Cornbread Stuffing With Shrimp and Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons unsalted butter, plus more for the baking dish; 1 pound ham (in 1 piece), chopped; 1 large onion, diced; 3 stalks celery, diced; 1 green bell pepper, chopped; 1 tablespoon minced fresh tarragon; 1 tablespoon minced fresh thyme; 1/2 teaspoon Old Bay Seasoning; Kosher salt and freshly ground pepper; 3 cups low-sodium turkey or chicken broth; 2 large eggs; 1/4 cup chopped fresh parsley; 6 cups stale cornbread cubes; 8 cups stale white bread cubes; 1 pound shrimp, peeled, deveined and chopped

Servings: persons

7 tablespoons unsalted butter, plus more for the baking dish
1 pound ham (in 1 piece), chopped
1 large onion, diced
3 stalks celery, diced
1 green bell pepper, chopped
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh thyme
1/2 teaspoon Old Bay Seasoning
Kosher salt and freshly ground pepper
3 cups low-sodium turkey or chicken broth
2 large eggs
1/4 cup chopped fresh parsley
6 cups stale cornbread cubes
8 cups stale white bread cubes
1 pound shrimp, peeled, deveined and chopped

1
Preheat the oven to 375 degrees F. Butter a 3-quart baking dish.
2
Melt 6 tablespoons butter in a large skillet over medium heat; add the ham and cook, stirring, until lightly browned, about 4 minutes.
3
Add the onion, celery, bell pepper, tarragon, thyme and Old Bay and season with salt and pepper; cook, stirring, until the vegetables are tender, about 5 minutes.
4
Add the broth and bring to a simmer.
5
Whisk the eggs and parsley in a large bowl.
6
Add the cornbread, white bread and shrimp, then pour in the vegetable-broth mixture and gently toss to combine.
7
Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter.
8
Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
9
Photograph by Kana Okada

1190

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 7 tablespoons unsalted butter, plus more for the baking dish, 1 pound ham (in 1 piece), chopped, 1 large onion, diced, 3 stalks celery, diced, and more.

Yes, Cornbread Stuffing With Shrimp and Ham falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread Stuffing With Shrimp and Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions