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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1214 |
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This is a great way to us up left over Turkey or I like to buy and freeze smoked and fried Turkey legs from fairs to make this dish. Ingredients:
2 lbs. of masa |
3 tablespoons paprika |
3 tablespoons salt |
1 tablespoon sage |
1 tablespoon cummin |
3 tablespoons celery seeds |
3 tablespoons garlic powder |
2 tablespoons onion powder |
2 cups turkey or chicken broth |
3/4 cup lard |
filling |
1 1/2 pounds shredded turkey( more if needed) |
small jar red pepper jelly |
small can cranberry sauce |
2 tablespoons butter |
salt, pepper, and chili powder to taste. |
package of corn husk. |
Directions:
1. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry.
2. Take the first 4 ingredients of the filling in a skillet cook on medium stiring
3. until sauce and jelly have melted and coated turkey. add salt, pepper and chili powder to taste.
4. Soak husk in warm water 30 minutes. pour of water cover.
5. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa with all dry ingredients stir in the lard mixture, adding broth as necessary to form a spongy dough.
6. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
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