Turkey-Tamale Casserole
Nutrition
Calories: 514 kcalCarbohydrates: 72 gProtein: 36 gFat: 26 gSaturated Fat: 15 gCholesterol: 71 mgSodium: 906 mgFiber: 19 gSugar: 14 gVitamin A: 11.975 IUCalcium: 198 mgIron: 19 mg
Ingredients
- 2 tablespoons salad oil
- 1 whole turkey thigh thawed (about 1 lb)
- ½ cup water
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 16 oz canned tomatoes
- 16 oz red kidney bean
- 2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup cornmeal
- 1/4 cup all-purpose flour
- 1-1/2 tsp double-acting baking powder
- 1/2 tsp salt
- 1/2 tsp ground sage
- 1 whole egg
- 1/2 cup milk
- 2 tbsp salad oil
Instructions
- In 10-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook turkey thigh until well browned. Add 1/2 cup water; heat to boiling. Reduce heat to low; cover and simmer 2-1/2 hours, until turkey is fork-tender, adding more water if needed.
- Remove turkey from skillet; cool slightly until easy to handle. Remove meat from bones: cut meat in 1/2-inch pieces. (Refrigerate broth for use in soup another day.)
- In 3-quart saucepan over medium heat, in 2 tablespoons hot salad oil, cook onion and celery until tender, about 5 minutes, stirring occasionally. Add turkey, tomatoes and their liquid, kidney beans and their liquid, chili powder, salt and pepper; heat to boiling, stirring occasionally.
- Spoon hot turkey mixture into 2-quart casserole Preheat oven to 400°F.
- Meanwhile, prepare Tamale Topping: In medium bowl with fork, combine cornmeal, flour, baking powder, salt and sage.
- In small bowl with fork, stir together egg, milk and salad oil until well mixed; stir into flour mixture just until batter is mixed.
- Pour batter over hot turkey mixture in casserole; bake 20 minutes or until toothpick inserted in center of Tamale Topping comes out clean. Serve piping hot at table in casserole.