Corn Bread Dressing with Ham, Fennel, and Carrots

Name: Corn Bread Dressing with Ham, Fennel, and Carrots
Yield: Makes 16 Servings
Ingredients: 3/4 cup (1 1/2 sticks) butter; 1 1/2 cups 1/4-inch cubes Black Forest ham (about 8 ounces); 4 cups chopped onions; 3 cups chopped fresh fennel bulbs (from 3 medium), fronds reserved; 2 cups chopped peeled carrots; 1 1/2 teaspoons dried marjoram; 3/4 teaspoon dried sage; 3/4 teaspoon fennel seeds; Roasted red pepper corn bread, crumbled; 6 cups 1/2-inch cubes crustless French bread (from 1-pound loaf); 3 1/4 cups (or more) low-salt chicken broth; 5 large eggs, beaten to blend

By Michael McLaughlinPhotography by Noel Barnhurst

October 31, 2002

Recipe notes