1 pound bulk pork sausage
4 cups cubed cooked turkey
2 cans (14-1/2 ounces each) beef broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4 medium carrots, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 teaspoons Italian seasoning
1/4 teaspoon cayenne pepper
Crumble sausage into a large skillet; cook and stir until no longer pink. Drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings (3 quarts).
Warning – this makes a lot! From the Haws’ kitchen . . .
Put 1 1/2 lbs Corn Husks to soak in warm water.
Prepare Meat Filling (below).
Fix Tamale Dough (below).
Drain and rinse Corn Husks. Put tablespoon Tamale Dough on husk and spread evenly – roll husk back and forth. Place filling in center of dough, adding small amounts to cover. Roll up husks lengthwise; tie or twist ends and fold under.
Place tamales in steamer and steam for about 1 hour.
Recipe yields about 3 dozen. You can freeze what you don’t need right away.
Tamale Meat Filling
5 lbs Pork or Beef
1 tsp. Salt
1 tsp. Chili Powder
3 (6 oz) cans Tomato Sauce
3 Tbsp. Cornstarch
1 cup Chili Puree
1 tsp. Salt
3 cloves Garlic, crushed
1 1/2 cup Broth
Boil meat with 1 tsp. salt until tender. Save broth.
Grind meat in grinder on coarse. Put small amount of oil or grease in deep pan. Put meat, cornstarch, chili powder, crushed garlic, chili puree, tomato sauce, and broth in skillet and simmer until thick, stirring often. Remove from heat.
8 cups Masa Harina
1 1/3 cup Vegetable Shortening or Lard
2 tsp. Salt
6 cups warm Beef or Pork Broth
Combine ingredients, mixing well until dough has consistency of thick frosting.