Prosciutto and Cornbread Stuffing 12.000
Nov 16, 2005

This savory (and pretty) side dish is almost a meal in itself. Ask for thick slices of prosciutto. The optional addition of two lightly beaten eggs will provide a firmer texture.

Make Ahead: Cover and refrigerate the unbaked dressing (without eggs) for up to 2 days. Bring to room temperature before baking.

Servings: 12
  • 1 stick (4 ounces) unsalted butter
  • 1/3 pound prosciutto, diced (may substitute pancetta)
  • 1 cup finely chopped onion
  • 2 teaspoons dried sage
  • 1 to 1 1/2 cups turkey stock (or chicken broth)
  • Salt
  • Freshly ground black pepper
  • 2 9-by-9-inch pans cornbread, cooled and crumbled
  • 1/2 cup chopped flat-leaf parsley
  • 2 large eggs, lightly beaten (optional)


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.

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.)

Preheat the oven to 350 degrees. Coat a 13-by-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 the top is golden brown. Let rest for 5 to 10 minutes before serving.

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Recipe Source

Adapted from "Perfect Party Food," by Diane Phillips (Harvard Common Press, 2005).

Tested by Judith Weinraub.

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