Turkey Tamale Pie

 

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

• 1 Rinse corn husks and remove silk. Cover husks with warm water; let stand at least 2 hours until softened.
• 2 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.
• 3 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.
• 4 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.
• 5 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).
• 6 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.