As true Texans, this tamale-based recipe has been handed down I don’t know how many times in our family. It’s always a show stopper and the first pan that is empty. Over the years I have given the recipe out and each time rave reviews. So I hope you enjoy it with your family as much we enjoy with ours.
Happy Thanksgiving!
Family Favorite Tamale Stuffing
Serves 4 - 6
Ingredients
1 stick of unsalted butter, cut into pieces
1 cup sweet onion (yellow) diced
1 cup celery diced
3 eggs, beaten
2 cups of chicken broth, extra if needed for moisture
1 box of jiffy cornbread mix (needs milk and eggs)
1 small bag of Pepperidge Farms stuffing (blue label) (hyperlink)
6 pork tamales (8 if you want it to be all about the tamale)
salt and pepper
Instructions
1. Preheat the oven to 350 degrees
2. Make the cornbread according to package, let cool and crumble into large bowl.
3. Meanwhile, melt the butter, toss in onions and celery. Add 1 teaspoon of salt to pan.
4. Add the cooled cornbread and Pepperidge Farms mix to large bowl. Remove cooked tamales from their husk and crumble into cornbread mix, keeping them large crumbles.
5. Add sauteed vegetables, chicken broth, and eggs to dry mix.
6. Combine, but not too much. Pour into a 9 x 11 baking dish and bake for 30 minutes or until starting to brown. (Remember, all oven temperatures vary.)