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Turkey with Tamale Stuffing and Enchilada Gravy
From Flavors, the 1978 cookbook of The Junior League of San Antonio
1 12-16 pound turkey
Gravy:
2½ 10 ounce cans mild enchilada sauce
2 cans water
2 13¾ ounce cans Swanson chicken broth
2 teaspoons chili powder
½ teaspoon poultry seasoning
1 teaspoon salt
1 medium onion, quartered
1 clove garlic, sliced
Turkey liver, gizzard and neck
Stuffing:
8 ounces bulk seasoned sausage
1 large onion, chopped
½ stick butter
48 tamales, broken into pieces
Day-old corn bread to fill a 9”x9”x2” pan
2 eggs, beaten
½ 10 ounce can mild enchilada sauce
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
Salt and pepper
Gravy: Combine all ingredients and simmer 3-4 hours, adding more water if necessary. Strain before serving. Best made a day ahead.
Stuffing: Brown sausage and drain if necessary. Sauté onions in butter. Crumble tamales and corn bread into a large bowl. Add sausage, onions and remaining ingredients and mix gently. Loosely stuff turkey and truss before baking.
Turkey: Bake turkey according to package instructions, basting frequently with enchilada gravy until done.
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