Best Francis Butlers Texas Tamale Stuffed Turkey Recipes
FRANCIS BUTLER'S TEXAS TAMALE-STUFFED TURKEY
Francis Butler grew up on the family ranch and continues to preside over the dry, windy land. The lonesomeness of ranch life, she says, was offset by "group cooks" such as the annual Thanksgiving tamale making: "Wild turkey hunting has been a West Texas sport for as long as anybody remembers, and tamale-stuffed turkey may have been an early tip of the hat to the Mexican ranch hands who've been around for at least as long as the turkey. This recipe dates back to the early 1900s. I got it from a family whose grandmother was German but had been raised in Mexico. I make it most often in the cold months, but I've been known to put a tamale-stuffed turkey in the roasting pit in my time, as well. You can use commercial tamales, of course, but I like the two-day ritual of making tamales and then making the turkey. I always double or triple the tamales and freeze the extra. These days people use more barnyard turkey than they do wild. Before you go thinking that's a sorry thing, let me tell you this. You feed your chickens or turkey some chile peppers before you decide. That spicy sweet flavor gets into the meat and you know what they mean when they say it doesn't get any better." This stuffing is also delicious in chicken and squab. Serve with high-quality corn chips, salsa, and sour cream.
Provided by Molly O'Neill
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- 1. Place an oven rack in the lower-center position and preheat the oven to 350°F. Set a large V-shaped roasting rack inside a shallow roasting pan.
- 2. Pulse the shallots, garlic, chiles, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. With the food processor running, add the butter, one piece at time, and process until a paste forms.
- 3. In a large bowl, crumble the tamales and using a fork, stir in the corn. Season with salt and pepper to taste.
- 4. Pat the turkey dry. Using metal skewers or toothpicks, secure the neck skin to the back of the turkey, then tuck the turkey's wings behind its back.
- 5. Stuff the tamale mixture into the turkey's cavity and tie the legs together with butcher's twine. Place the turkey in the prepared rack, breast up, and rub with the butter mixture. Cover the turkey loosely with foil and roast for 1 hour, basting with pan drippings every 20 minutes.
- 6. Uncover and roast for 30 to 45 minutes, until the skin is well browned and an instant-read thermometer registers 175°F in the thighs and drumsticks and 165°F in the breast and stuffing.
- 7. Transfer the turkey to a serving platter or carving board and let rest for 30 minutes to 1 hour before serving.
- 8. Carve the turkey and serve with the tamale stuffing.
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
TURKEY TAMALE CASSEROLE
An easy, delicious version of a tamale that tastes like the real thing! I cheated a little bit with the taco mix, but it was in the cupboard and I figured it couldn't hurt, and it turned out great.
Provided by Heirloom
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Crumble turkey into a large skillet over medium high heat and cook until almost all the pink is gone, about 4-5 minutes.
- Add green bell pepper, onion, green chili, tomatillos and cilantro and cook until softened
- Add taco seasoning mix, chili powder, cumin, oregano, paprika, salt and pepper.
- Reduce heat to low and allow to simmer, shutting off burner after 10 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, in a medium mixing bowl beat vegetable shortening on low speed until fluffy.
- In a separate mixing bowl whisk masa harina flour, salt, sugar and baking powder.
- Add chicken broth and mix with your hands until thoroughly combined.
- Beat flour mixture into vegetable shortening until the dough is combined. It may still have a few lumps, but that's normal.
- In a round casserole dish spread half of the masa harina dough in the bottom.
- Layer turkey filling mixture on top of that and sprinkle with monterey jack cheese.
- Top with remainder of masa harina dough.
- Place casserole dish in 9 x 13 baking dish and fill with water 1/2 way up the casserole dish.
- Cover with foil and bake for 55 minutes.
- Remove foil and turn oven temperature up to 425 degrees Fahrenheit and bake for an additional 10 minutes until top of crust just starts to turn golden brown.
- Remove from oven and garnish with monterey jack cheese and torn cilantro.
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