Another side dish for Christmas dinner is corn bread stuffing. I think it goes nicely with ham, though I guess it should not be called stuffing due to the fact that it is not stuffed into anything.
Cornbread & Sausage Stuffing
1 lb fresh pork sausage, casings removed, crumbled
1 large onion, (about 2 cups), finely chopped
3 celery, finely chopped (1 1/2 cups)
Coarse salt and ground pepper
2 lb prepared cornbread, cut into 3/4-inch cubes (12 cups)
3 Tbs finely chopped fresh sage
1 to 2 cups reduced-sodium chicken broth
Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
Add cornbread, sage to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Spoon stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.