TURKEY TAMALE PIE

Turkey Tamale Pie image

Traditional tamale ingredients join turkey in this pot pie version of a Southwest classic.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 8

Number Of Ingredients 20

Ingredients

4 dried corn husks
1/2 cup slivered almonds, toasted
2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
1 clove garlic, finely chopped
1 can (8 oz) tomato sauce
2 teaspoons paprika
1 teaspoon ground red chile
1/4 teaspoon ground red pepper (cayenne)
3/4 lb cooked turkey breast, cut into 1/2-inch cubes (2 cups)
1 cup slivered almonds, toasted
1 cup golden raisins
1/2 cup chopped red bell pepper
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
Sour cream
2 cups instant corn flour tortilla mix
1/2 cup shortening
2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

Rinse corn husks and remove silk. Cover husks with warm water; let stand at least 2 hours until softened.
In food processor or blender, place 1/2 cup almonds. Cover and process until finely ground; set aside. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil about 8 minutes, stirring frequently, until onion is tender. Stir in tomato sauce, paprika, red chile and red pepper. Heat to boiling; reduce heat. Simmer 1 minute, stirring constantly. Stir in ground almonds.
In medium bowl, mix 1/2 cup of the sauce, the turkey, slivered almonds, raisins, bell pepper and green chiles. Set aside. Reserve remaining sauce.
Heat oven to 350°F. Grease 10-inch springform pan. In large bowl, beat all dough ingredients with electric mixer on low speed, scraping bowl constantly, until well blended. Beat on medium speed 1 minute.
Drain corn husks; pat dry. Line pan with corn husks, extending pointed ends of husks over side of pan. Spread half of the dough over husks on bottom of pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to edge of pan. Cover top of pan with piece of heavy-duty foil, 15 inches long, shaping down over side of pan (pointed ends of corn husks will bend down against outside of pan).
Bake about 1 1/2 hours or until dough is set and slightly dry. Carefully remove side of pan. Serve tamale pie with remaining warm sauce and sour cream.

Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3, Fiber 8 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg