Turkey with Tamale Stuffing
Cuisine: Southwestern
Author: Anita Edge
Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins
A great variation on cornbread stuffing, and it really does taste a lot like a tamale.
Ingredients
  • 2½ 10 oz cans mild green enchilada sauce
  • 2 10 oz cans water
  • 2 14.5 oz cans chicken broth
  • 2 tsp chili powder
  • ½ tsp poultry seasoning
  • 1 tsp salt
  • 1 medium onion, quartered
  • 2 cloves garlic, sliced (for broth)
  • Turkey liver, gizzard, and neck
  • 8 oz hot sausage (chorizo or Italian sausage)
  • 1 large onion, chopped (about 1½ cups)
  • ¼ cup butter
  • 8 cups broken pieces of tamales (about 10 to 12 tamales)
  • 1 recipe day-old cornbread, 8x8" pan broken into pieces
  • 2 eggs, beaten
  • 1¼ cup chicken broth
  • ½ tsp ground cumin
  • ½ cup diced green chiles
  • salt to taste
  • pepper to taste
  • 1 16-20 lb turkey
Instructions
  1. Combine enchilada sauce, water, chicken broth, chili powder, poultry seasoning, salt, quartered onion, garlic, turkey liver, gizzard, and neck and simmer 3-4 hours, adding more water if necessary. Using a crockpot on low works great. Set aside to use as a basting sauce and gravy. Strain before using.
  2. Brown sausage, drain, and set aside.
  3. Saute chopped onions and green chiles in butter.
  4. Crumble tamales and cornbread into a very large bowl, stirring to blend. Add sausage, onions, eggs, cumin, salt and pepper and mix gently. Pour enough broth on to thoroughly moisten without making it soggy. Blend well.
  5. Loosely stuff turkey and truss before baking.
  6. Roast stuffed turkey as usual, basting frequently with broth until done. Use remaining broth mixed with turkey drippings to make gravy.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/sides/stuffing/turkey-with-tamale-stuffing/