Chicken Tomatillo Stuffing




  • 1/2 dozen of Chicken Tomatillo Tamales
  • 2 7oz packages of cornbread
  • 1 cup unsalted butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 tbsp. of diced jalapenos
  • 1 tbsp. cilantro
  • Salt and pepper
  • 1 tbsp. of garlic powder
  • 1 tbsp. of garlic salt
  • 1 tbsp. of garlic pepper
  • 1 tbsp. of onion powder
  • 1 tbsp. of fajita seasoning
  • 1 tbsp. of sage
  • 2 1/2 cups chicken or vegetable stock


  1. Make the cornbread according to the package instructions. Cook the tamales for three minutes in the microwave.
  2. Preheat the oven to 350 degrees F. Brush a 9x13 baking dish with 2 tbsp. of
    butter(melted). Place the cornbread (crumbled) and heated tamales (shredded) in a large mixing bowl
  3. Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery , jalapenos, and cilantro. with a big pinch of salt and pepper - at least 1 teaspoon each.
  4. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the seasonings. Cook for another minute. Stir in 1 cup of stock.
  5. Pour the mixture over the corn bread and tamales and toss well to coat.
  6. In a measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
  7. Pour that mixture into the corn bread and tamales and stir and fold until thoroughly
    combined. Bake the stuffing for 45 to 50 minutes
  8. Remove from heat and serve.