Judie Byrd's Southwest Tamale Cornbread Dressing
|3||ribs celery, diced|
|2||medium onions, finely chopped|
|6||cups crumbled cornbread|
|1||cup crushed Fritos ®|
|3 ½||- 4 cups chicken or turkey broth|
|1 ½||cups herb-flavored stuffing mix|
|2||teaspoons dry rubbed sage or to taste|
|2||poblano chiles, roasted, peeled, seeded, and chopped, or 1, 6-ounce can chopped green chiles|
|4-5||tamales, roughly chopped|
Melt butter in a large skillet. Add celery and onions and cook until tender. Preheat oven to 350 degrees.
Add cornbread, Fritos®, stuffing mix, sage, pepper, chopped poblano chiles, and tamales; toss well to mix.
Place the mixture in a lightly buttered casserole and bake in preheated 350 degree oven 1 hour, basting twice with additional turkey broth.
Recipe yields about 10 cups.