Turkey with Tamale Stuffing and Enchilada Gravy
1 12-16 lb. turkey
Gravy:
2 1/2 10 ounce cans of mild enchilada sauce (Gebhardt's is best)
2 cans water
2 13 1/2 oz. cans Swanson's Chicken Broth
2 tsp chili powder
1/2 tsp poultry seasoning
1 tsp salt
1 medium onion, quartered
1 clove garlic, sliced
Turkey giblets
Stuffing:
8 oz. bulk seasoned sausage
1 large onion, chopped
1/2 stick butter
48 tamales, broken into pieces
1 recipe (9 x 9 x 2" pan) cornbread, day old
2 eggs, beaten
1/2 10 oz. can mild enchilada sauce
1/4 tsp cayenne pepper
1/2 tsp ground cumin
Salt and pepper to taste
Gravy
Combine all ingredients and simmer 3-4 hours, adding more water if necessary. Strain before serving. Best made a day ahead.
Stuffing
Brown sausage and drain if necessary. Saute onions in butter. Crumble tamales and corn bread into a large bowl. Add sausage, onions, and remaining ingredients and mix gently. Loosely stuff turkey and truss before baking. Baste turkey frequently with enchilada gravy until done.
Submitted by Dee Dee
Poultry Dishes
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