Corn Bread Dressing With Ham, Fennel, And Carrots

Recipe Ingredients

3/4 cup	148g / 5.2oz	Butter - (1 1/2 sticks)
1 1/2 cups	355ml	Cubed (1/4") Black Forest ham - (8 oz)
4 cups	250g / 8.8oz	Chopped onions
3 cups	438g / 15oz	Chopped fresh fennel bulbs - (from 3 med) - fronds reserved
2 cups	220g / 7.8oz	Chopped peeled carrots
1 1/2 teaspoons	7.5ml	Dried marjoram
1 1/2 teaspoons	7.5ml	Dried thyme
3/4 teaspoon	3.8ml	Dried sage
3/4 teaspoon	3.8ml	Fennel seeds
		Roasted Red Pepper Corn Bread - (see recipe),
		Crumbled
6 cups	1422ml	Cubed (1/2") crustless French bread
		= (from a 1-lb loaf)
3 1/4 cups	770ml	Low-salt chicken broth - more if needed
		Salt - to taste
		Freshly-ground black pepper - to taste
5		Eggs - beaten to blend (large)

Recipe Instructions

Melt butter in large pot over medium heat. Add ham and saute until browned, about 8 minutes. Using slotted spoon, transfer ham to extra-large bowl. Add onions and next 6 ingredients to drippings in pot. Cover and cook until vegetables begin to brown, stirring often, about 15 minutes; add to ham. (Can be made 1 day ahead. Cover and chill. Reheat before continuing.)

Stir all bread into ham mixture; add 3 1/4 cups broth. Season stuffing to taste with salt and pepper; mix in eggs.

To bake stuffing in turkey: Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered-side down. Bake stuffing in dish -- alongside turkey or while turkey is resting -- until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish: Preheat oven to 350 degrees. Generously butter 15- by 10- by 2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered-side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

This recipe yields 16 servings.

Source:
Bon Appetit, November 2002

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