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Source: Stop and Smell the Rosemary

Tamale Stuffing
A delicious stuffing!
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Serves: 8-10
Prep Time: 25 minutes
Cook Time: 25 minutes
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4 tablespoons unsalted butter
1 large onion, chopped
36 tamales, broken into pieces
8 cups corn bread, day old
1/2 pound sausage, seasoned, browned, drained, and crumbled
2 large eggs, beaten
5 ounces enchilada sauce, mild
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt
freshly ground pepper




Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch baking dish. Melt butter in a medium skillet. Add onions and saute until translucent. Crumble tamales and cornbread into a large bowl. Add sausage, onions, eggs, enchilada sauce, cayenne, cumin, salt, and pepper. Mix gently. Place stuffing in prepared dish.




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