Corn Bread Stuffing with Ham, Fresh Fennel, Chestnuts, and Sage

8 tablespoons (1 stick) unsalted butter, divided
1 ham slice (1 pound), bone discarded, meat cut into ½-inch dice
1 head fennel, fronds removed, cut into ½-inch dice
1 large onion, chopped
10 cups crumbled Southern Corn Bread, dried overnight or in the oven
One 15-ounce jar vacuum-packed chestnuts, coarsely chopped
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh sage
2½ cups Homemade Turkey Stock 101 or canned reduced-sodium chicken broth, as needed

Fresh fennel does not taste like licorice and adds a wonderful fragrance and flavor to this stuffing.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the ham and cook until lightly browned, about 5 minutes. Transfer to a large bowl.
Melt the remaining 6 tablespoons butter in the skillet. Add the fennel and onion. Cover and cook until tender, about 10 minutes. Stir into the ham. Add the corn bread, chestnuts, parsley, and sage, and mix. Stir in enough of the broth to moisten the stuffing, about 2 cups. Use to stuff the turkey, or place in a buttered casserole, drizzle with the remaining ½ cup stock, cover, and bake as a side dish.