Jack Allen'S Jalapeno Tamale Cornbread Dressing

• 1 1/2 pounds corn bread (use your favorite recipe)
• 6 tablespoons butter
• 1 1/2 cups onion, chopped
• 1 1/2 cups red bell peppers, chopped
• 2 cups poblano peppers, chopped
• 3 large jalapenos, stemmed, seeded, and chopped
• 1 tablespoon sage (fresh), chopped*
• 1 1/2 tablespoons oregano (dried)
• 3/4 cup cilantro (fresh), chopped
• 1 1/2 cups corn chips, crushed
• 1 1/2 cups corn kernels, can be frozen or fresh (but thaw out before baking)
• 1 dozen tamales, remove the shuck and chop into 1 inch pieces
• 3 cups chicken stock
• 1 1/4 cups cream style canned corn
• *Note: The 1 tablespoon of chopped fresh sage can be substituted with 4 teaspoons of dried sage.

1. Corn bread preparation:
2. Melt the butter in large, heavy skillet over medium heat. Next, add the onions, bell peppers, poblanos, jalapenos, sage, and oregano into the mix. Begin to saute until all of the vegetables are tender. Transfer this mixture to a large bowl containing the corn bread. Then, mix in cilantro, corn chips, kernel corn, cream style corn, and heated chicken stock. Add tamales at the end and do not break them up beforehand. Finally, add salt and pepper as needed to increase the overall taste. If the stuffing is considered too dry, just add a little melted butter until dryness leaves.
3. Stuffing preparation:
4. Pre-heat the oven to 325u0b0 and place the butter in a baking dish measuring 13 x 9 x 2 inches. Then, pour the mixture into the baking dish and cover the dish with foil. Next, bake the mixture approximately 45 minutes. Finally, remove the foil and bake for another 15 minutes until the stuffing has browned.

corn bread, butter, onion, red bell peppers, poblano peppers, jalapeufos, sage, oregano, cilantro, corn chips, corn kernels, tamales, chicken stock, ubc, fresh sage

Taken from www.epicurious.com/recipes/member/views/jack-allens-jalapeno-tamale-cornbread-dressing-50164179 (may not work)