Tamale Cornbread Dressing

My beautiful grandmother was known for her famous cornbread dressing.  Each Thanksgiving, Christmas and even Easter, everyone could not wait to devour it.  Normally I would not even consider trying anything else, but when I came across this recipe I could not resist. These flavors were meant to be together.  Everyone in my house had seconds (and some who will remain nameless had 3rds).  I have a feeling this will be requested at Christmas too.  Indulge!

INGREDIENTS

8 cups sweet cornbread crumbled

4 Tablespoons unsalted butter

1 medium onion, finely diced

2 celery ribs, finely diced

3 cloves garlic, finely minced

1 Tablespoon minced fresh thyme leaves

1 Tablespoon minced fresh sage leaves

¼ cup chopped cilantro

½ teaspoon cumin

2 cups chicken or turkey broth

6 tamales chopped (any flavor you prefer)

¼ to 1/3 cup turkey drippings reserved from roasted turkey (you can use chicken broth if you prefer)

Salt and pepper to taste  

DIRECTIONS

In a large cast iron skillet over medium heat melt butter.  Add the onions and celery; season with salt and pepper.  Cook until softened, about 8 to 10 minutes.  Add the garlic and sauté for another minute.  Add ½ cup of broth to deglaze the pan, scraping up any brown bits for the bottom.  Transfer vegetable mixture to a large bowl.  Add cornbread, cumin, thyme, sage and cilantro.  Stir until well combined.  Gently stir in chopped tamales and return the dressing to the skillet (Alternatively, you can place the dressing in a greased 9x9 pan).

Pour remaining broth and drippings over the dressing and gently stir to combine.  Adjust seasonings and add more salt and pepper to taste.  Cover skillet with foil and bake for 45 minutes.  Remove the foil and bake for another 15 minutes or until top is lightly browned and edges are crisp.