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Turkey&Gravy Tamales made with leftovers from Thanksgiving!
Ingredients:
Turkey (left overs) (chopped)
Onions (diced)
Bell Peppers (chopped)
Gravy
Parsley
Corn Flour (2cups)
Pork Lard (about ½pork lard)
Corn Husks
Salt
Chicken Stock ( about 2.5 cups)
Directions:
Soak Corn Husks for about 2hrs
Let Drain so as to be dry
Set Aside
Chop leftover Turkey, Onions, and Bell Peppers, add Parsley
Season if desired
Mix with Gravy
Set Aside
Mix Masa (2 cups corn flour,½ cup Pork Lard, 2½ Chicken stock, Salt).
Makes about 15 Tamales
Set aside
Pour 1cup bottom of Instapot
Pressure Cook tamales for 40mins on "high" (use steaming rack)
Natural release for 20mins (don't turn release knob)
Turn release knob, Remove from heat, Let sit for about 20mins to harden dough
Tamales are done, ENJOY!!
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1 head of Cabbage
16oz of Cajun Sausage
8oz of Thick Bacon
Cooking Oil
1 table spoon of Chicken Stock
½ table spoon of Cayenne Pepper
½ table spoon of Salt
½ table spoon of Pepper
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