Tamale Stuffing

This sounds interesting. From Stop and Smell the Rosemary: Recipes and Traditions to Remember, by Junior League of Houston (1996).

• Ready In: 40 mins
• Serves: 8

Ingredients

• 4  tablespoons unsalted butter
• 1  large onion, chopped
• 36  tamales, broken into pieces
• 8  cups  cornbread, day old
• 1⁄2 lb  seasoned sausage, browned, drained, and crumbled
• 2  large eggs, beaten
• 5  ounces  mild enchilada sauce
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon ground cumin
•  salt
•  fresh ground pepper

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 by 13 inch baking dish.
3. Melt butter in a medium skillet.
4. Add onions and saute until translucent.
5. Crumble tamales and cornbread into a large bowl.
6. Add sausage, onions, eggs, enchilada sauce, cayenne, cumin, salt, and pepper.
7. Mix gently.
8. Place stuffing in prepared dish.
9. Bake 25 minutes.