Serves: 6
Total Calories: 414

6 cups cornbread stuffing mix
1 cup chopped black olives
1 cup whole kernal corn
1 cup olive oil
1 cup spicy tomato juice
1/2 cup green chile salsa
1/4 cup canned chopped jalapeño pepper
1/4 cup grated Pecorino Romano or Monterey Jack cheese
2 cups diced cooked turkeys (optional)
12 dried corn husks, soaked in warm water for 1 hour

1. Place all of the ingredients except for the corn husks in a large bowl, and stir to mix well. Divide the mixture into 12 equal portions.

2. To make the tamales, remove a corn husk from the water and pat it dry. Lay the husk on a flat surface and place one portion of the filling in the center, forming it into a rectangular pillow on the husk. Bring the two long sides of the corn husk over the filling and overlap them a bit. Then fold the two remaining ends over the top of the husk. Repeat with the remaining husks.

3. Place the tamales folded sides down in a steamer basket, and place the basket over boiling water. Cover the pot and steam for 30 minutes, adding more water to the steamer as necessary to keep it from boiling out.

Nutritional Facts:

Serves: 6
Total Calories: 414
Calories from Fat: 337

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Pecan and Pimiento Stuffed Mushrooms
Caper and Garlic Stuffed Artichokes
Mushroom Quiche with Stuffing Crust
Tomatoes Au Gratin
Breaded Corn Souffle
Crusty Cabbage Wedges
Scandinavian-Style Stuffed Zucchini
Zesty Baked Oranges
Oven-Fried Chicken
Spanish Meatloaf
Mock Lasagna
Turkey Stuffed Eggplant
Stuffin'-Stuffed Cabbage Rolls
Turkey and Cornbread Salad
Shrimp-Stuffed Bell Peppers
Sophie's Easy Apply Crisp
Easy Cornbread Stuffing Tamales
Maple Yam Pie