Southern Country Ham and Pecan Stuffing

Sara Moulton's Thanksgiving Sides

GMA Recipes
Difficulty: Easy
Cook Time: min

Tired of the same old holiday sides? Try Sara Moulton's Southern Country Ham and Pecan Stuffing.


  • 6 cups brioche, cubed and toasted
  • 1 pound cooked country ham, cubed
  • 1 stick of butter
  • 2 white onions, chopped
  • 1/4 cup green onion (scallions), chopped
  • 4 ribs of celery, chopped
  • 3 tablespoons of garlic, minced
  • 1/2 cup parsley, chopped
  • 2 teaspoons dried sage 1 teaspoon file gumbo powder 1 cup chopped and toasted pecans 1 cup chicken stock (canned) salt and pepper (to taste)
  • Cooking Directions

    Toast the 6 cups of bread cubes for 10 - 15 minutes in a 325 degree oven until golden. Transfer toasted cubes into a large bowl.

    In a skillet, using the stick of butter, sauté all of the vegetables for 10 minutes, until soft. Remove vegetables and place in bowl.

    Now, in your bowl, combine the ham, vegetables, breadcrumbs and the rest of the listed ingredients EXCEPT for the chicken stock. Mix the ingredients until well combined.

    Now add just enough chicken stock to moisten the bread mixture. You do not want it soaking wet.

    If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. If not, lightly pack stuffing into a large, shallow stoneware-baking dish.

    If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound, or until the temperature of the bird reaches 180 degrees and the juices run clear when thigh is pierced with fork.

    If you back in a separate dish, drizzle the stuffing with a little bit of stock (do not soak). Cover and bake at 325 degrees for 20 to 30 minutes. Uncover and bake for an additional 10 minutes.

    Recipe courtesy of Sara Moulton © 2001

    Recipe Summary

    Main Ingredients: country ham, onion, garlic, gumbo powder, pecans

    Course: Casserole, Side Dish

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