Instructions: Rinse onions and chilies. In a 12- by 17-inch baking pan, mix vegetables with olive oil to coat, then spread into a single layer.

Bake in a 400 degree oven for 10 minutes; with a wide spatula, turn vegetables, and continue baking until browned, 10 to 15 minutes longer. When cool enough to handle, trim and discard root ends from onions. Pull loose portions of skin from chilies and discard; stem and seed chilies. Chop vegetables.

If frozen tamales are uncooked, cook according to package directions; cool, peel, and chop. Or peel and chop canned tamales.

In an 8- to 10-inch frying pan over medium heat, stir pine nuts in butter until golden, 3 to 4 minutes. Lift nuts out with a slotted spoon.

Remove casings from chorizo and discard; chop sausage. Add chorizo, celery, and sage to pan and stir often over medium-high heat until celery is soft, about 5 minutes.

In a large bowl, mix roasted onions and chilies, tamales, pine nuts, chorizo mixture, stuffing mix, broth, cilantro, and olives. Pour into a shallow 3- to 3 1/2-quart casserole and cover tightly.

Bake in a 400 degree oven for 20 minutes. Uncover; continue baking until dressing is hot (about 150 degrees) in the center, about 10 minutes. Add salt to taste.

This recipe yields 12 servings.

Comments: If assembling through step 6 up to 1 day ahead, cover and chill; bake for about 30 minutes in step 7 before uncovering. If your oven space is limited, assemble dressing in a microwave-safe dish and heat, covered, in a microwave oven at full power (100%), stirring occasionally, until hot, 8 to 9 minutes.

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