Corn Bread and Prosciutto Stuffing

This stuffing has made an appearance at every one of our Thanksgiving meals since 1987.  The recipe was published in Gourmet Magazine in November of that year in an article by Laurie Colwin.  Apparently Laurie Colwin felt the same way that I did about stuffing, she disliked it.  She disliked it until she came up with this simple recipe, so I thought I would give it a try.  I've been a stuffing fan ever since. 

While this recipe makes enough stuffing for a 17 pound turkey with some left over to cook separately, I cook it all separately.  Technically that would make this “dressing” instead of “stuffing”, you may call it whatever you like!

Note:

I have made this with diced pancetta with great results.  I also prefer to use thinly sliced and chopped prosciutto rather than thicker, diced prosciutto.  

It can be made through step 5 and frozen, so it's a great do ahead for Thanksgiving.  Thaw before proceeding.  

Ingredients:

• 2 small or 1 medium onion, finely chopped
• 1 leek, finely chopped, white and light green parts only
• 1 garlic clove, minced
• 1 stick unsalted butter
• 1/2 pound prosciutto, sliced 1/4 inch thick and diced
• 1/2 cup Italian parsley, finely chopped
• 1 14 ounce bag of Pepperidge Farm Corn Bread Stuffing 
• 1 scallion, finely chopped
• 2 cups turkey stock
  

Directions:

1. In a large skillet, cook the onions, leek and the garlic in the butter over moderately low heat, stirring, until the vegetables are softened.
   
2. Add the prosciutto and cook for one minute.
   
3. Stir in the cornbread stuffing.
   
4. Add the scallion and parsley, and cook the mixture over moderate heat, stirring until the cornbread is coated with butter.
   
   
   
   
5. Transfer to a bowl or baking dish.
   
6. Add 2 cups of turkey stock to moisten the stuffing without making it wet
7. Either stuff your turkey with it, or bake it at 350 degrees for 45-60 minutes until the top is browned and the stuffing is heated through.