Tamale Cornbread Stuffing
From goodeat 14 years ago
- 40 minutes to make
- Serves 8
Thankgiving or Christmas dinner sure would taste good with this stuffing!!!!
Ingredients
- 2 tablespoons unsalted butter or olive oil shopping list
- 1 medium yellow onion, minced (about 1 1/2 cups) shopping list
- 1/3 cup dry sherry, such as Amontillado shopping list
- 1/4 cup black raisins shopping list
- 1 small apple, peeled and cut into medium dice (about 1 cup) shopping list
- 1 1/2 teaspoons cumin seeds, crushed in a mortar shopping list
- 1 teaspoon fresh oregano, finely chopped shopping list
- 1 1/2 teaspoons New Mexico red chile powder or other chile powder with mild to moderate heat shopping list
- 2 large leftover vegetable or sweet tamales, chopped into small pieces, about 3 cups (see Notes) shopping list
- 3 cups day-old leftover cornbread, crumbled (see Notes) shopping list
- 1/4 cup lightly toasted pine nuts shopping list
- 2 to 3 tablespoons minced Italian parsley shopping list
- -- kosher salt and pepper to taste shopping list
- 1/2 to 1 cup chicken broth, as needed shopping list
How to make it
- Heat the butter in a medium skillet over medium heat; saute the onion until translucent, about 5 minutes. Add the sherry and raisins. Simmer for about 2 minutes to plump up the raisins. Stir in the diced apple and all the spices; cook until aromatic, about 1 minute.
- Combine tamales with the crumbled corn bread in a large bowl, breaking up any large pieces. Add the sauteed mixture and any juices in the skillet. Stir in the pine nuts and parsley. Season to taste with salt and pepper. While stirring, drizzle in the broth, 1 tablespoon at a time, until stuffing clings together, but is not soggy (you may not need all the broth, depending on dryness of cornbread). Makes about 6 cups total; less than half will be used to stuff the turkey.
- After stuffing the turkey, place any extra stuffing into a small buttered casserole dish; cover with foil. Bake at 350° for 20-25 minutes or until hot. Remove foil and continue to bake until browned, about 5-10 minutes. Serve immediately.
- This recipe was created to use up leftover cornbread
- For the cornbread, bake your own from scratch, use a mix, or purchase from a market bakery.
The Rating
Reviewed by 7 people-
yummy!!
choclytcandy
in Dallas loved it
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great one!!! HIGH FIVE FIVE FORKS!!
snowcat17
in Milwaukee loved it
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High 5!!!
cuzpat
in Sikeston loved it
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