Turkey Tamale Pie

Recipe Ingredients

		Corn husks, dried
		Almond red sauce
3/4 lb	340g / 11oz	Turkey breast, cooked
1 cup	93g / 3.3oz	Almonds, toasted - slivered
1 cup	160g / 5.6oz	Golden raisins
1/2 cup	73g / 2.6oz	Red bell pepper - chopped
4 oz	113g	Green chile, chopped - 1-2 cn
		Tamale Dough
2 cups	125g / 4.4oz	Corn tortilla mix - instant
1/2 cup	99g / 3.5oz	Shortening
2 cups	474ml	Chicken broth
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
		Garnish
		Sour cream

Recipe Instructions

Turkey Breast should be cut into 1/2-inch cubes. Rinse corn husks and remove silk, cover husks with warm water and let stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix 1/2 cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream, reserve. Prepare tamale dough, reserve. Heat oven to 350F. 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. TAMALE DOUGH: 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.

Source:
Kay Hinga

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