Turkey Tamale Pie

------------- Recipe Extracted from Meal-Master (tm) Database --------------

Title: Turkey Tamale Pie
Categories: Main dish Poultry Mexican Vegetables
Servings: 8

1 x Corn Husks; Dried, *
1 x Almond Red Sauce; **
3/4 lb Turkey Breast; Cooked, ***
1 c Almonds; Toasted, Slivered
1 c Golden Raisins
1/2 c Red Bell Pepper; Chopped
4 oz Green Chile; Chopped, 1-2 Cn
--------------------------------TAMALE DOUGH--------------------------------
2 c Corn Tortilla Mix; Instant
1/2 c Shortening
2 c Chicken Broth
2 t Baking Powder
1/2 t Salt
----------------------------------GARNISH----------------------------------
1 x Sour Cream

* There should be enough corn husks to line a 10-dia. springform pan.
** See Sowest2
*** Turkey Breast should be cut into 1/2-inch cubes.
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Rinse corn husks and remove silk; cover husks with warm water and let
stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix
1/2 cup of the sauce and the remaining ingredients except the Tamale Dough
and sour cream; reserve. Prepare tamale dough; reserve. Heat oven to 350
degrees F. Drain corn husks; pat dry. Line greased springform pan, 10 X
3-inches, with corn husks, extending pointed ends of husks over the side
of the pan. Spread half of the Tamale Dough over the husks on the bottom
of the pan; cover with turkey mixture. Spread remaining dough over turkey
mixture up to the edge of the pan. Cover the top of the pan with a piece
of heavy-duty aluminum foil, 15 inches long, shaping down over the side of
the pan, (The pointed ends of the corn husks will bend down against the
outside of the pan). Bake until dough is set and slightly dry, about 1
1/2 hours Carefully remove the side of the pan. Serve with remaining warm
Almond Red Sauce and the sour cream.

TAMALE DOUGH:

Beat all the ingredients in a large bowl, with an electric mixer, on low
speed, scraping constantly, until well blended. Beat on medium speed for
an additional minute.

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