Tamale Dressing

Ingredients

1 (1-pound) package frozen green chile-chicken tamales
1 Tbsp. olive oil, plus more for pan
8 ribs celery, chopped
1 large yellow onion, chopped
3 large raw golden yellow beets, peeled and finely chopped
Kosher salt and freshly ground black pepper
5 cups chicken stock
1 (22-ounce) loaf country bread, cut into 1/2-inch cubes and set out to dry overnight (about 16 cups)
1 cup chopped fresh flat-leaf parsley
3/4 cup chopped fresh chives
3 Tbsp. chopped fresh sage

Directions

Cook tamales according to package directions; chop. Grease a 9-by-13- and an 8-by-8-inch baking dish.

Preheat oven to 325°F. Heat oil in a large skillet over medium heat. Add celery, onion, and beets.

Season with salt and pepper. Cook, stirring occasionally, until soft, 15 to 18 minutes. Add stock, and use a wooden spoon to scrape up any stuck-on browned bits. Bring to a boil; remove from heat. Transfer to a bowl. Stir in bread, herbs, and chopped tamales. Season with salt and pepper.

Transfer mixture to prepared pans. Bake, covered, until warmed through, 25 to 30 minutes. Uncover and bake until golden brown, 5 to 10 minutes. Serve warm.