- 4 cups Turkey, cubed
- 2 cups Gravy
- 4 cups Dressing
- 2 cups Cranberry Relish
- 8 oz. bag chucks (ojas)
- 2.2 lbs. Masa
- 1 cup Turkey Broth
- 2 ½ cups water
- ¼ cup salt
- 3 ½ cups Olive, Corn or Canola Oil
“I believe tamale cooking is an open canvas to creation.” — Carol Pierce
And boy does she mean it! Carol has been cooking and creating tamale recipes for over 27 years! Now she’s working on a cookbook of her own to share her personal passion, as well as show others how to keep their family traditions alive. Thanks goodness that Thanksgiving is on its way, because you’ve got to try her “Turkeymales”… They are delicious!
Combine the Turkey and Gravy; set aside. One tablespoon of Dressing spread on Masa, top with one tablespoon Turkey/Gravy, top with a teaspoon cranberry relish – all spread lengthwise. Roll, fold and steam for 2 hours. Add water to your steamer after the first hour to ensure it does not evaporate.
Soak in hot water 2 hours before assembly / drain water and stand to drain extra water off before assembly.
In a kitchen-aid mixer (or a large bowl to be mixed with a hand mixer), place Masa. Add Turkey Broth, water and salt. Mix on slow and begin to add your choice of oil. Add oil*. Whip at least 10 minutes on high, till smooth and creamy. Spread Masa on tamale chuck.
*If you are a traditionalist and prefer to use lard, add 1 ½ lbs.