Tamale and Jalapeño Cornbread Dressing

Recipe by Galley Wench
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons butter
  • 1 12
    cups chopped onions
  • 1 12
    cups chopped red bell peppers (stemmed and seeded)
  • 2
    cups chopped poblano peppers (stemmed and seeded)
  • 3
    large jalapenos, stemmed, seeded and chopped
  • 1
    tablespoon chopped fresh sage or 4 teaspoons dried sage
  • 1 12
    tablespoons dried oregano
  • 6
    cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan)
  • 34
    cup chopped fresh cilantro
  • 1 12
    cups crumbled corn chips (tostadas)
  • 1 12
    cups frozen corn kernels, thawed
  • 3
    cups chicken stock
  • 1 14
    cups canned cream-style corn
  • 1
    dozen pork tamale, unwrapped, chopped in 1-inch chunks
  • salt and pepper
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DIRECTIONS

  • Melt butter in heavy large skillet over medium heat.
  • Add onions, bell peppers, all chiles, sage and oregano.
  • Sauté until vegetables are tender.
  • Transfer to a bowl with corn bread.
  • Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
  • Add tamales at the end and do not break up.
  • Salt and pepper to taste.
  • If stuffing is too dry, add a little melted butter.
  • Place dressing in a buttered 9-inch-by-13-inchbaking pan.
  • Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
  • Remove foil and bake another 15 minutes, until brown.
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