Tamale Stuffing for Roasted Turkey

Preheat oven to 350°F (175°C).

Crumble the cooked tamales into a large bowl. Set aside.

In a large skillet over medium heat, melt the butter. Add the onion and celery and cook until softened, about 5-7 minutes.

Add the garlic and chorizo to the skillet and cook, breaking up the chorizo with a spoon, until the chorizo is cooked through and slightly browned, about 5-7 minutes.

Pour the chorizo mixture over the crumbled tamales in the bowl. Add the dried bread cubes, cilantro, oregano, cumin, salt, and pepper. Mix well.

Gradually add the chicken broth, mixing until the stuffing is moist but not soggy. You may not need all of the broth.

Transfer the stuffing to a greased oven-safe dish or use to stuff the turkey (if stuffing the turkey, add just before roasting).

Bake for 30-45 minutes, or until heated through and the top is lightly browned. If stuffing inside the turkey, follow the turkey roasting directions and ensure the stuffing reaches a safe internal temperature (165°F/74°C).