 Re: Recipes using turkey leftovers
Turkey-Tamale Casserole
salad oil
1 pound turkey thigh meat, removed from bone and cut into 1/2 inch pieces
1/3 c chopped onion
1/2 c chopped celery
1 16 oz can tomatoes
1 15-16 oz. can red kidney beans
2 tsp chili powder
1 tsp salt
1/4 tsp pepper
Tamale topping:
3/4 c cornmeal
1/4 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground sage
1 egg
1/2 c milk
2 tbsp salad oil
In 3-quart sauacepan over medium heat, in 2 tbsp hot oil, cook onion and celery until tender, about five minutes, stirring occasionally. Add turkey, tomatoes and their liquid, kidney beans and their liquid, chili powder, salt, and pepper; heat to boiling, stirring occasionally.
Spoon hot turkey mixture into 2-quart casserole. Preheat oven to 400F.
Meanwhile, prepare Tamale topping: In medium bowl with fork, combine cornmeal, flour, baking powder, salt and sage.
In small bowl with fork, stir together egg, milk and oil until well mixed; stir into flour mixture just until batter is mixed.
Pour batter over hot turkey mixture in casserole; bake 20 minutes or until toothpick inserted in center of tamale topping comes out clean. Serve at table in casserole.
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Marie (MJ) | 
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