Best Tamale And Jalapeño Cornbread Dressing Recipes

Tamale and Jalapeño Cornbread Dressing image

Provided by Galley Wench

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 127.2, Fat 6.9, SaturatedFat 3.9, Cholesterol 17.1, Sodium 205.1, Carbohydrate 15.3, Fiber 1.8, Sugar 3.6, Protein 3.2

Southwestern Cornbread Stuffing (Dressing) image

Provided by Galley Wench

Categories Breads

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons butter
2 cups diced onions
2 cups diced celery
1 cup diced and seeded poblano pepper
2 jalapenos, diced and seeded (optional)
1/2 cup fresh cilantro
2 eggs, lightly beaten
2 cups chicken broth or 2 cups vegetable broth
4 cups finely crumbled toasted bread
4 cups finely crumbled dried cornbread
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon dried sage (adjust to taste)
2 teaspoons poultry seasoning

Steps:

Preheat oven to 350 degrees f.
To a large skillet add butter and melt over medium heat.
Add onions and celery to skillet and cook for approximately 2 minutes, stirring occasionally.
Add polblano and jalapenos and continue cooking until onions are transparent (about two additional minutes).
Combine cooked vegetables, cilantro, bread crumbs, and spices in the large bowl, stir in the beaten eggs and broth and mix well(If still dry,add a little water).
Spray a casserole dish with cooking spray and fill with dressing mixture.
Cover and bake for one hour in a preheated 350 degree oven.
Remove cover and bake for an additional 10-15 minutes, to lightly brown top of dressing.

Nutrition Facts : Calories 198.1, Fat 9, SaturatedFat 4.6, Cholesterol 77.3, Sodium 894, Carbohydrate 22.4, Fiber 2.5, Sugar 4.5, Protein 7.1