Modes

Ingredients

• 4 cups day-old, dried cornbread, cubed or torn

• 12 tamales, husks removed and cut into 1-inch pieces

• ½ pound breakfast sausage or chorizo

• ½ large onion, diced

• 4 tablespoons butter

• ½ teaspoon ground cumin

• ¼ teaspoon chipotle chili powder

• ½ teaspoon Kosher salt

• ½ teaspoon freshly cracked black pepper

• ½ cup mild red enchilada sauce

• ½ cup chicken stock

• 2 large eggs

Instructions

Preheat the Oven

Position an oven rack at position 3 in a standard Wolf convection oven or position 2 in a Wolf Convection Steam Oven. Preheat the oven to 325°F on convection mode.

Cook the Sausage

Preheat a large skillet over medium heat for 2 to 3 minutes. Add the breakfast sausage or chorizo and cook, breaking it into smaller pieces and stirring occasionally, until browned.

Remove the sausage from the skillet and transfer it to a small bowl or plate, leaving the rendered fat in the pan.

Sauté the Onion

Return the skillet to medium heat. Add the butter and diced onion. Cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.

Prepare the Sausage Mixture

Return the cooked sausage to the skillet. Stir in the cumin, chipotle chili powder, Kosher salt, and freshly cracked black pepper.

Add the enchilada sauce and chicken stock, stirring to combine. Bring the mixture to a simmer, then remove from the heat and allow it to cool for 5 to 10 minutes.

Add the Eggs

Once the sausage mixture has cooled, whisk in the eggs until fully incorporated. Set aside.

Assemble the Dressing

Lightly grease a 9-by-13-inch casserole dish with butter or cooking spray.

In a large mixing bowl, combine the dried cornbread and chopped tamales. Add the sausage mixture and gently fold with a spoon or spatula until all the ingredients are evenly coated.

Transfer the mixture to the prepared casserole dish and spread it into an even layer.

Bake the Dressing

Place the casserole dish in the preheated oven and bake for 25 to 35 minutes, until the top is lightly golden brown and the center is heated through and set.

Serve

Remove the dressing from the oven and allow it to rest briefly before serving.