Introduction: Thanksgiving Tamales

About: I am a former English teacher turned Interactive Media Instructor turned STEM teacher turned computer science teacher. I like to make, fix, and take apart. Few things are more fun than taking something apart t…

I came up with this idea about a month ago while eating tamales. I thought that this would be a great way to use the left over turkey from our Thanksgiving meal.

Step 1: Ingredients and Tools

2 cups cornbread
2 slices of toasted bread
1 egg
1 teaspoon sage
1/4th cup chopped onion
1/3rd cup milk
1/4th cup chicken broth
1/2 cup melted butter
12 Corn Husks
Leftover Cranberry Sauce
Leftover Gravy
Leftover Turkey

Double Boiler
Toaster Oven
Bowl for soaking corn husks
Mixing bowl

Step 2: Soak Corn Husks

Soak the corn husks before you start. They only need to soak for about 15 minutes. 

Step 3: Mix the Dough Ingredients

Toast the bread. Take your cornbread and roll it between your hands to crumble it up. Once the toast has cooled crumble it up with the cornbread. Then chop some onion and add it to the breads. Then add the egg, milk, sage, and melted butter. Add chicken broth until you get a spongy consistency. You should be able to shape the mixture and have it hold the form. 

Step 4: Shred Your Meat

Take whatever leftover meat you are using and shred it.

Step 5: Roll Your Tamales

Take your soaked corn husks and lay one out. Put about two tablespoons of the dough and spread in on the husk. Then place a tablespoon of the shredded meat on the dressing. Then roll the corn husk around the mixture.

Step 6: Cook Your Tamales

Place your tamales in the top of the double boiler and let them steam for 45 minutes. You can tell they are done when the dough feels firm to the touch. 

Step 7: Plate and Eat Tamales

Unroll the tamales from the corn husks and cover in your leftover gravy and cranberry sauce.