You'll love our genius way to use leftover stuffing, turkey, or sweet potato casserole by turning it into the starchy outer layer of tamales.
Soak corn husks in warm water to cover 1 hour or until softened. Drain and pat dry.
Press 2 Tbsp. dressing into a 3- x 5-inch rectangle along 1 long side of 1 husk, leaving borders along other 3 sides of husks. Place 1 cheese stick in center of dressing. Roll up dressing, starting with long side and using husk as a guide. Press dressing edges together to form a seal, enclosing filling. Fold long side of husk over tamale to enclose.
Fold ends toward center to seal. Repeat procedure using remaining husks, dressing, and cheese.
Place 6 tamales side by side on work surface, with seam sides inward; tie tamales together with kitchen string, securing bundles at both ends. Repeat procedure to make a total of 4 bundles.
Stand tamale bundles on end in a steamer basket; place basket over boiling water in a large Dutch oven. Cover and steam 35 minutes or until dressing is set, adding more boiling water as needed. Serve hot with Spicy Cranberry Salsa.
Turkey Tamales: Omit cheese. Prepare recipe as directed, spooning 1 Tbsp. chopped cooked turkey down center of dressing before rolling in Step
Sweet Potato Tamales: Omit pepper Jack cheese. Prepare recipe as directed, spooning 1 Tbsp. leftover sweet potato casserole down center of dressing before rolling in Step