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Thanksgiving Tamales with Leftover Turkey

Thanksgiving Tamales with Leftover Turkey
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Thanksgiving Tamales with Leftover Turkey transform your holiday leftovers into a comforting and flavorful new dish. Soft masa dough is filled with shredded turkey and zesty salsa verde, wrapped in corn husks, and steamed to perfection. Easy to make and highly customizable, this recipe is a delicious way to extend your Thanksgiving feast into the following days.

Ingredients

Scale

Masa Dough

  • 2 cups masa harina
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup lard or vegetable shortening, softened
  • 1 to 1 1/4 cups warm chicken broth

Turkey Filling

  • 2 cups shredded leftover turkey
  • 1/2 cup salsa verde (green chili sauce)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Other Ingredients

  • Soaked dried corn husks (about 20), soaked in warm water for at least 30 minutes

Instructions

  1. Prepare the Corn Husks: Soak dried corn husks in warm water for at least 30 minutes until soft and pliable. Drain and pat dry thoroughly before using to prevent tearing during assembly.
  2. Make the Masa Dough: In a large mixing bowl, combine masa harina, salt, and baking powder. Add softened lard or shortening and mix well. Gradually pour in warm chicken broth while stirring until the dough becomes soft, moist, and spreadable but not sticky. Test by dropping a small piece of dough into cold water—it should float when ready.
  3. Prepare the Turkey Filling: In a bowl, mix the shredded leftover turkey with salsa verde, garlic powder, cumin, and a pinch of salt and pepper. Adjust seasoning to your preference and set aside.
  4. Assemble the Tamales: Spread a thin layer of masa dough evenly over the smooth side of each soaked corn husk, leaving some space along the edges. Spoon a generous portion of the turkey filling into the center. Carefully fold the husk, first folding one side over the filling and then the other, folding the bottom to secure. Tie with a corn husk strip if needed to hold together.
  5. Steam the Tamales: Place the assembled tamales upright in a steamer basket with the open ends facing up. Cover with a damp cloth or lid and steam over boiling water for 1 to 1.5 hours. Check water levels occasionally to ensure the steamer does not run dry. Tamales are done when the masa easily pulls away from the husks.

Notes

  • Don’t rush the soaking of corn husks as proper soaking prevents tearing and makes wrapping easier.
  • Test masa dough readiness by dropping a small piece in cold water; it floats when ready.
  • Use warm chicken broth to help the masa dough achieve the right consistency.
  • Keep tamales upright while steaming to cook evenly and maintain shape.
  • Season the turkey filling before assembling for balanced flavors.

Nutrition

Keywords: thanksgiving leftovers, tamales, turkey tamales, masa harina, holiday recipe, festive dish, leftover turkey recipe

Find it online: https://juliaglam.com/thanksgiving-tamales-with-leftover-turkey/