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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.
- 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
- 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.