Best Tamale Dressing Recipes

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TAMALE AND JALAPEñO CORNBREAD DRESSING



Tamale and Jalapeño Cornbread Dressing image

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.

Provided by Galley Wench

Categories     Southwestern U.S.

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

JACK ALLEN'S JALAPENO TAMALE CORNBREAD DRESSING



JACK ALLEN'S JALAPENO TAMALE CORNBREAD DRESSING image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Hominy/Cornmeal/Masa

Number Of Ingredients 15

1 ½ pounds corn bread (use your favorite recipe)
6 tablespoons butter
1 ½ cups onion, chopped
1 ½ cups red bell peppers, chopped
2 cups poblano [peppers], chopped
3 large jalapeños, stemmed, seeded, and chopped
1 tablespoon sage (fresh), chopped*
1 ½ tablespoons oregano (dried)
¾ cup cilantro (fresh), chopped
1 ½ cups corn chips, crushed
1 ½ cups corn kernels, can be frozen or fresh (but thaw out before baking)
1 dozen tamales, remove the shuck and chop into 1 inch pieces
3 cups chicken stock
1 ¼ cups cream style canned corn
*Note: The 1 tablespoon of chopped fresh sage can be substituted with 4 teaspoons of dried sage.

Steps:

  • Corn bread preparation: Melt the butter in large, heavy skillet over medium heat. Next, add the onions, bell peppers, poblanos, jalapeños, sage, and oregano into the mix. Begin to sauté until all of the vegetables are tender. Transfer this mixture to a large bowl containing the corn bread. Then, mix in cilantro, corn chips, kernel corn, cream style corn, and heated chicken stock. Add tamales at the end and do not break them up beforehand. Finally, add salt and pepper as needed to increase the overall taste. If the stuffing is considered too dry, just add a little melted butter until dryness leaves. Stuffing preparation: Pre-heat the oven to 325° and place the butter in a baking dish measuring 13 x 9 x 2 inches. Then, pour the mixture into the baking dish and cover the dish with foil. Next, bake the mixture approximately 45 minutes. Finally, remove the foil and bake for another 15 minutes until the stuffing has browned.

TAMALE DRESSING



Tamale Dressing image

This is a nice change from the traditional Thanksgiving dressing.

Provided by Beverley Williams

Categories     Savory Breads

Time 45m

Number Of Ingredients 9

12 fully cooked tamales your choice but i prefer pork)
1 8 inch pan of cooked cornbread
2 can(s) rotel diced tomatoes with green chiles
2 Tbsp olive oil
1 large onion, chopped
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
2 c shredded mexican blend cheese

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Coat a 9 x 13 inch baking dish with cooking spray.
  • 3. Crumble tamales and cornbread into a large mixing bowl.
  • 4. Drain the juice from the tomatoes and set aside.
  • 5. Heat oil in a large skillet over medium high heat. Saute onion 3 minutes. Add seasonings and drained tomatoes cook 5 minutes longer or until onion is tender.
  • 6. Toss the tomato mixture lightly with the tamale mixture and the cheese. Transfer to prepared baking dish.
  • 7. Bake 30 to 40 minutes or until browned.

MARTHA'S TAMALE DRESSING



Martha's Tamale Dressing image

This is from a recipe card from HEB Grocery Store. They were giving out samples of the dressing with a Smoky Cranberry Apple Relish, which I will publish too and it was OMG YUMMY!!!! I'm posting both of the recipes so that I don't lose them....

Provided by babygirl65

Categories     One Dish Meal

Time 45m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 7

1 dozen prepared tamale (pork, beef or chicken)
1 (8 inch) prepared cornbread
28 ounces diced tomatoes with green chilies
2 tablespoons olive oil
1 large onion, chopped
1 tablespoon Mexican seasoning
8 ounces shredded Mexican blend cheese

Steps:

  • Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray.
  • Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside.
  • Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes.
  • Add Mexican seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender.
  • Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down.
  • Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned.
  • If you can't find a Mexican blend seasoning, you can use 1 tsp each of Chili powder, garlic powder and ground cumin.

Nutrition Facts : Calories 105.6, Fat 8, SaturatedFat 3.9, Cholesterol 19.9, Sodium 479.5, Carbohydrate 4.5, Fiber 0.2, Sugar 1.4, Protein 4.6

TAMALE DRESSING



TAMALE DRESSING image

Categories     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing

Yield 10 - 12 people

Number Of Ingredients 7

2 dozen tamales, broken up
1 lb Owens Regular sausage
1 pkg Pepperidge Farm Cornbread stuffing
1 med yellow onion, chopped
4 stalks celery, chopped
4 green onions, sliced
3 - 4 cups beef broth

Steps:

  • Sautee sausage until pink is gone. Remove sausage to bowl. Sautee vegetables in grease plus a little water. Add back sausage with tamales and stuffing. Add broth until very moist. Can be frozen at this point for later use. Put in buttered casserole dish and bake, covered at 350 degrees for 45 minutes.

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