Southern Corn Bread Stuffing with Smoked Ham and Yams - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Whether cooked in the pan or in the bird, this stuffing has great down-home flavor.
Ingredients
- Buttermilk Corn Bread , 1 day old
- 6 tablespoons (3/4 stick) butter
- 1 1/4 pounds Black Forest ham, finely chopped
- 3 bunches green onions, chopped
- 1 1/2 cups coarsely chopped red bell peppers (about 2 small)
- 1 tablespoon finely chopped fresh marjoram
- 2 1/2 pounds yams (red-skinned sweet potatoes; about 3 medium), peeled, cut into 3/4-inch pieces
- 3 large eggs
- 3 tablespoons Dijon mustard
- 1/4 teaspoon ground allspice
- Canned low-salt chicken broth
Instructions
- Coarsely crumble buttermilk corn bread into very large bowl.
- Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add ham and sauté 4 minutes. Add green onions and bell peppers; sauté 4 minutes. Mix in marjoram. Add to corn bread. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add yams; cover and cook until crisp-tender, stirring occasionally, about 8 minutes. Add to corn bread and toss to combine. Whisk eggs, mustard, and allspice in bowl to blend. Add to stuffing; toss to combine.
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