Turkey-Tamale Casserole



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.


This is different! will be something to try. thanks for sharing. :)