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6 tablespoons butter
1 1/2 cups chopped onion
1 1/2 cups stemmed and seeded red bell pepper, chopped
3 large stemmed and seeded jalapeños, chopped
2 cups chopped poblanos, stems and seeds removed
1 1/2 tablespoons dried oregano
6 cups crumbled cornbread (enough for a 13×9-inch pan)
3/4 cup chopped fresh cilantro
1 1/2 cups crumbled corn chips
1 1/2 cups frozen corn kernels, thawed
1 1/4 cups canned cream-style corn
3 cups chicken stock
1 dozen pork tamales, unwrapped, chopped in 1-inch chunks
Salt and pepper

Melt butter in heavy large skillet over medium heat. Add onion, bell pepper, chilies and oregano. Sauté until vegetables are tender. Transfer to a bowl with cornbread. Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock. Fold in 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 large buttered baking 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.

Servings: 12. Serving size: 3/4 cup. Per serving: 374 calories, 7.4 g protein, 16.6 g fat, 48.1 g carbohydrates, 4.9 g dietary fiber, 735 mg sodium, 4.6 g sugars, 35 mg cholesterol

Barbara Berry, Bryan Texas Utilities