Southern Country Ham and Pecan Stuffing

Source: Sara Moulton

6 cups brioche, cubed and toasted
1 pound cooked country ham, cubed
1 stick of butter
2 chopped white onions
1/4 cup chopped green onion (scallions)
4 ribs of chopped celery
3 tablespoons of minced garlic
1/2 cup of chopped parsley
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)

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 bake 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