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Tamale and Cornbread Dressing with Chorizo and The House is in a Frenzy

The kids are home. The laundry room is filled with wine. Cases of wine direct by way of Salt Lake City and Vegas and Vail and Napa. In no particular order. We are all exhausted, but happy. We are together and that feels good. Even the dogs know it. The chemistry is still there. Here. Whatever.

Today we are doing some more cooking. I’m not sure why that sentence contains the word  we. Doesn’t matter. Just wanted to throw one more at ya. I’ve been making this for a lot of years. Way before kids. I found it in an old, very old, Bon Appetit issue that was made for a chicken mole recipe. That is a great one, too. This dressing though is good all the time, but perfect for a Southwest Thanksgiving.

It is easy and quick and if you are looking today for recipes, I know you need easy and quick. Buy some cornbread. Buy some tamales. Buy some chorizo. Chop some onions. Not much more than that is required. This is really, really good. We like having leftovers so we can top this with fried eggs. Or turkey and gravy. Or make dressing patties. But really fried eggs are the best.

I’m heading to the kitchen amidst the sounds of dogs barking and kids talking and the TV as background noise. Until the music starts. Oh, I guess that’s music I hear. Perfect for my ears. 

Have a great, Happy Thanksgiving everyone! I have a lot to be thankful for! See you in December! Happy Hanukkah, too! And Happy Anniversary to me!

(This picture is unbaked. The baking comes tomorrow when it turns even more gorgeous!)

Tamale, Cornbread and Chorizo Raisin Stuffing (serves 8-10)
Ingredients:
1 8″ pan of cornbread, day old or toast it!
1 pound of chorizo
2 medium onions chopped
4 T butter
1 package of 6 tamales (I use pork with red chile)
1/2 c of raisins soaked in warm water for 30 minutes. Drain before mixing in.
4 T melted butter
1 t ground cumin
1 c chicken broth
Directions:
Cook onions in 4 T of butter until soft over medium heat. This will take about 20 minutes. Scrape into large greased baking pan, a 13×9 or a 14×10.

Without washing skillet, put in the chorizo and cook until no pink remains. Pour that over the onions.

Crumble your cornbread and tamales and put that into the pan with the onions and chorizo. Stir in your drained raisins.

Take the 4 T of melted butter and stir in the cumin. Now stir that into the stuffing/dressing mixture. Mix it  up well.

Pour over the chicken broth and mix well. Do a taste test. Cover with foil. Bake at 350 about an hour. Remove foil for last 15 minutes if you like this more crispy and crumbly. We are the crispy/crumbly type but you may be the more moist/soft type.

Make sure you have enough saved for breakfast!

More great dishes for Thanksgivingkuh:
Pumpkin Brown Sugar Muffins
Simple Pumpkin Baked Oatmeal
Cranberry Chipotle Wonton Cups
Mushroom Lover’s Pastry
Onion Dip
3 Ingredient Artichoke Dip
Smoky Pumpkin Hummus
Dried fruit Salami
Smoked Trout Pate
Waldorf Salad
Hot Brown Sandwich
Traditional Latkes
Parsnip Latkes
My Mother’s Brisket
Shortbread Nut Bars
Frozen Cranberry Salad
Brown Sugar Spice Cake with Caramel Glaze
Green Onion Garlic Chive Corn Bread
Onion Lover’s Twist
Gingerbread Pear Upside Down Skillet Cake

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26 Comments

  • Reply
    Angie Schneider
    November 27, 2013 at 6:12 pm

    Happy Holiday to you and your family!

  • Reply
    Kitchen Riffs
    November 27, 2013 at 8:26 pm

    I kinda sorta think I remember this recipe from that magazine! Looks terrific, in any case. Happy Hanukkah and Happy Thanksgiving! Not to mention Happy Anniversary!

    • Reply
      Abbe Odenwalder
      November 28, 2013 at 4:06 am

      Thanks John! It was a great issue! And thanks for all the happy's!

  • Reply
    Von
    November 28, 2013 at 2:26 am

    Sounds like you're having a great time! haha 🙂 This looks amazingly delicious though! If my house was as crazy as you're I'd probably just give up and get pizza for dinner haha 😀

    • Reply
      Abbe Odenwalder
      November 28, 2013 at 4:07 am

      Pizza wouldn't have been a bad idea! But you only get your kids for a short time! Thanks for visiting Von! Hope to see you again soon!

  • Reply
    Anna and Liz Recipes
    November 28, 2013 at 4:53 pm

    Lovely cornbread recipe, thanks. Have a wonderful thanksgiving!

  • Reply
    Laura Dembowski
    November 28, 2013 at 6:05 pm

    Stuffing is so not my thing, but I'm sure yours is very good. I'll just take the cornbread 🙂 I'm glad you family is all together. I hope you are having a wonderful Thanksgiving!

    • Reply
      Abbe Odenwalder
      December 2, 2013 at 8:20 pm

      Thanks Laura! Maybe you need to find the right stuffing/dressing? Cornbread is always a favorite, though!

  • Reply
    fromthebartolinikitchens.com
    November 29, 2013 at 5:45 am

    This stuffing does sound good, Abbe but, I have to say, your description of the sounds coming from the next room was wonderful. As hectic as it surely was, I bet you're enjoying every minute now that your family is together. I hope you all had a most memorable Thanksgivinkuh and a Happy Anniversary to you!.

  • Reply
    Liz Berg
    November 30, 2013 at 12:11 am

    What a fun time of year for you! So much to celebrate. Your dressing sounds fantastic…and I hope your holidays were, too!

    • Reply
      Abbe Odenwalder
      December 2, 2013 at 8:22 pm

      Great Day, Liz. But way too quick! Hope you had a good one, too!

  • Reply
    Sharon D
    November 30, 2013 at 12:39 am

    Happy Anniversary, Abbe and Happy Thanksgiving! 🙂

  • Reply
    Irina @ wandercrush
    November 30, 2013 at 8:07 am

    SUCH a good southwestern twist on dressing. I love it. I hope you had a wonderful Thanksgiving and Anniversary with your family, Abbe 🙂

    (And I'm so glad to hear the granola was a success!)

    • Reply
      Abbe Odenwalder
      December 2, 2013 at 8:23 pm

      This has been a keeper, Irina! Hope you had a good holiday, too!

  • Reply
    CQUEK
    December 1, 2013 at 7:37 am

    Thanks for this, wish I had a bowl myself!!

  • Reply
    Tricia Buice
    December 1, 2013 at 4:49 pm

    Sounds wonderful Abbe – hope you had a wonderful Thanksgiving!

    • Reply
      Abbe Odenwalder
      December 2, 2013 at 8:24 pm

      It is a good one Tricia! Hope you had a great holiday, too!

  • Reply
    Spicie Foodie
    December 2, 2013 at 12:02 am

    That's great that you are surrounded by your family. I hope you had a lovely holiday. The recipe sound delicious, thanks for sharing!

  • Reply
    Daniela Grimburg
    December 2, 2013 at 8:08 am

    This recipe is a lifesaver when in a hurry ( and not only when in a hurry) for some special Holiday treat!
    Looks very tasty and tempting.
    Hope you had a wonderful Thanksgiving and Happy Anniversary!

    • Reply
      Abbe Odenwalder
      December 2, 2013 at 8:25 pm

      Thanks Daniela! It is good in a hurry but truthfully it is good all the time. Don't know why I don't make it more often!

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