1 stick (4 ounces) lightly salted butter
1 cup sliced blanched almonds (3 1/2 ounces)
1 pound country ham, finely diced
3 cups crumbled day old corn bread
1 cup thinly sliced scallions (about 6), white and tender green
2 tablespoons chopped fresh thyme leaves
1/2 cup chopped flat leaf parsley
freshly ground pepper

Directions:
In a large skillet, melt the butter over moderately high heat. Add the almonds and saute until golden, 1 to 2 minutes. Stir in the ham, corn bread and scallions. Reduce the heat to moderate and stir in the thyme and parsley.

Season with pepper and saute until all the butter has been absorbed by the corn bread, about 2 minutes longer.

Transfer the dressing to a bowl or rimmed platter and serve hot. Great stuffing for goose, but can be used with any foul.

Serves 8.

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