Judie Byrd's Southwest Tamale Cornbread Dressing

By 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.