Judie Byrd's Southwest Tamale Cornbread Dressing

Judie Byrd

Ingredients:
2	tablespoons butter
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
1	teaspoon pepper
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.