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    You are in: Home / Mexican / Tamale and Jalapeño Cornbread Dressing Recipe
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    Tamale and Jalapeño Cornbread Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Galley Wench's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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. 1
      Melt butter in heavy large skillet over medium heat.
    2. 2
      Add onions, bell peppers, all chiles, sage and oregano.
    3. 3
      Sauté until vegetables are tender.
    4. 4
      Transfer to a bowl with corn bread.
    5. 5
      Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
    6. 6
      Add tamales at the end and do not break up.
    7. 7
      Salt and pepper to taste.
    8. 8
      If stuffing is too dry, add a little melted butter.
    9. 9
      Place dressing in a buttered 9-inch-by-13-inchbaking pan.
    10. 10
      Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
    11. 11
      Remove foil and bake another 15 minutes, until brown.

    Ratings & Reviews:

    • on November 12, 2007

      55

      Thank you for posting this! I saw this recipe a year ago in the Austin paper and made it for a pot-luck and then for my family, and it was the biggest hit!! I wanted to make it again this year but couldn't find the recipe. Until now! It is seriously the best stuffing i've ever had. ALSO i'm a vegetarian so I just used vegetable stock and veggie tamales. I can't wait to make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tamale and Jalapeño Cornbread Dressing

    Serving Size: 1 (178 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 127.1
     
    Calories from Fat 62
    48%
    Total Fat 6.9 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 17.0 mg
    5%
    Sodium 205.0 mg
    8%
    Total Carbohydrate 15.2 g
    5%
    Dietary Fiber 1.7 g
    7%
    Sugars 3.6 g
    14%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    poblano peppers

    cornbread

    corn chips

    tamales

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