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Thanksgiving: Prosciutto and Cornbread Stuffing

Source of Recipe


Adapted from "Perfect Party Food"



List of Ingredients



• 1 stick (4 ounces) unsalted butter
  
• 1/3 pound prosciutto, diced (may substitute pancetta)
  
• 1 cup finely chopped onion
  
• 2 tsp dried sage
  
• 1 to 1½ cups turkey stock or chicken broth
  
• Salt
  
• Freshly ground black pepper
  
• Two 9- x 9-inch pans cornbread, cooled and crumbled
  
• ½ cup chopped flat-leaf parsley
  
• 2 large eggs, lightly beaten (optional)
  






Instructions



1. In a large skillet over medium heat, melt the butter. Cook the prosciutto or pancetta for about 2 minutes, or until the ham is a little brown. Add the onion and sage. Continue to cook, stirring, until the onion is translucent. Add 1 cup of the stock or broth, and salt and pepper to taste. The mixture should be highly seasoned.
   
   
2. In a large bowl, mix the crumbled cornbread, parsley, and stock or broth mixture, stirring to combine. (The stuffing should be slightly moist, but not wet. Add more broth if it seems too dry.)
   
   
3. Preheat the oven to 350° F. Coat a 13- x 9-inch baking dish with nonstick spray oil and set aside. Add eggs, if desired, to the cornbread mixture, and transfer to the prepared baking dish. Bake 30 to 40 minutes, or until top is golden brown. Let rest for 5 to 10 minutes before serving.
   
   Makes 12 servings.
   
   
   • MAKE AHEAD
   Cover and refrigerate the unbaked dressing (without eggs) for up to 2 days. Bring to room temperature before baking.
   
   
   






Final Comments


Ask for thick slices of prosciutto.
The optional addition of two lightly beaten eggs will provide a firmer texture.