Lunch: Southern Corn Bread Stuffing with Smoked Ham and Yams

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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