Cornbread Turkey Stuffing with Ham (Side Dish)

Ingredients:

• 110g unsalted butter, plus extra for greasing the pan
• 2 sweet onions, chopped
• 4 stalks celery, chopped
• 1 small bunch mustard greens, stems removed, leaves chopped (about 8 cups)
• 450 g smoked pork shoulder or ham steak, cut into 1 cm cubes.
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 3 cups lightly salted turkey broth or chicken broth
• 2 large eggs
• 8 cups stale cornbread, cut into 1/2-inch cubes (preferably unsweetened; 12 oz.)
• 8 cups stale white country bread, cut into 1cm cubes (340g)

Preparation:

1. Preheat oven to 190°C; grease a shallow 3-quart baking dish with butter.
2. In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium-high heat. Add the onion and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Add the ham, thyme, and sage. Add the broth, 1 teaspoon of salt, and a few freshly ground black pepper; bring to a simmer, then remove from heat.
3. Whisk the eggs in a large bowl. Add the bread cubes and ham mixture and toss to distribute evenly. Transfer the filling to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small cubes and spread evenly over the filling.
4. Cover with foil and bake for 30 minutes, then remove the foil and bake until golden brown, another 20-30 minutes.