Tamale and Jalapeño Cornbread Dressing |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is Jack Gilmore of Z'Tejas (Austin, Tx) favorite dressing, Every Thanksgiving he prepares it for his family and staff. It's packed with vegetables, including corn in five forms. Ingredients:
6 tablespoons butter |
1 1/2 cups chopped onions |
1 1/2 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 1/2 tablespoons dried oregano |
6 cups crumbled cornbread (one recipe for 9-inch-by-13-inch pan) |
3/4 cup chopped fresh cilantro |
1 1/2 cups crumbled corn chips (tostadas) |
1 1/2 cups frozen corn kernels, thawed |
3 cups chicken stock |
1 1/4 cups canned cream-style corn |
1 dozen pork tamale, unwrapped, chopped in 1-inch chunks |
salt and pepper |
Directions:
1. Melt butter in heavy large skillet over medium heat.
2. Add onions, bell peppers, all chiles, sage and oregano.
3. Sauté until vegetables are tender.
4. Transfer to a bowl with corn bread.
5. Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
6. Add tamales at the end and do not break up.
7. Salt and pepper to taste.
8. If stuffing is too dry, add a little melted butter.
9. Place dressing in a buttered 9-inch-by-13-inchbaking pan.
10. Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
11. Remove foil and bake another 15 minutes, until brown.
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