YumYum Divas YumYum Recipes: Turkey Tamale Pie, contributed by TwinLakesChef

Recipe Title: Turkey Tamale Pie

Contributed by: TwinLakesChef

List of Ingredients
Corn Husks; Dried,
Almond Red Sauce
3/4 lb Turkey Breast; Cooked
1 c Almonds; Toasted, Slivered
1 c Golden Raisins
1/2 c Red Bell Pepper; Chopped
4 oz Green Chile; Chopped finely

Almond Red Sauce
1/2 c Slivered Almonds, Toasted
1 c Onion, Finely Chopped
1 Clove Garlic, Crushed
2 tb Vegetable Oil
8 oz Tomato Sauce
2 tsp Paprika
1 tsp Red Chiles, Ground
1/4 tsp Red Pepper, Ground

Tamale Dough
2 c Corn Tortilla Mix; Instant
1/2 c Shortening
2 c Chicken Broth
2 tsp Baking Powder
1/2 tsp Salt

Sour Cream for garnish

Preparation
There should be enough corn husks to line a 10-dia. springform pan. Turkey breast should be cut into 1/2-inch cubes.

Rinse corn husks and cover husks with warm water and let stand until softened, at least 2 hours.

Prepare Almond Red Sauce Place almonds in food processor workbowl fitted with steel blade or in a blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling and reduce heat. Simmer for 1 minute, stirring constantly. Stir in almonds. Serve hot. Makes about 1-3/4 cups.Mix 1/2 cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream; set aside.

Prepare tamale dough and set aside
Beat all the ingredients in a large bowl, with an electric mixer, on low speed, scraping constantly, until well blended. Beat on medium speed for an additional minute.

Heat oven to 350 degrees F.

Drain corn husks; pat dry. Line greased springform pan, 10 X 3-inches, with corn husks, extending pointed ends of husks over the side of the pan. Spread half of the Tamale Dough over the husks on
the bottom of the pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to the edge of the pan. Cover the top of the pan with a piece of heavy-duty aluminum foil, 15 inches long, shaping down over the side of the pan, (The pointed ends of the corn husks will bend down against the outside of the pan).

Bake until dough is set and slightly dry, about 1 1/2 hours Carefully remove the side of the pan. Serve with remaining warm Almond Red Sauce and the sour cream.



Number of Servings: 8

Cookbook Category
Casserole

General Cooking/Prep Method
Bake

Recipe Type - Categories
Mexican Cuisine

Extra Features of Recipe
Difficulty Level-Moderate

Tested & Approved Recipe
Will be testing soon

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