Gobble, Gobble: Tom Spicer’s post-T-day Tamale Recipe
It was one of those cold, gray Thanksgiving days and my dear friend and laundress, Peaches, a large, beautiful gospel singing lady who, always dressed to the nines with bling-bling and kitty-cat glasses on a gold chain, had co-conspired with my lovely, hot blonde 20 something year old sexretary, Betsy to surprise me with a mystery Thanksgiving dinner at an undisclosed restaurant/location.
First, they blindfolded me and put me in the back seat of my ’59 Rambler Classic (Rosey) because I complained about the first suggestion that I get in the trunk.
I could tell they were taking me around with lots of right and left turns to confuse me and then we got on Central Expressway for a spell. They were laughing so hard it seemed obvious that this was for their amusement and not for my benefit but it turned out to be both as when we arrived I was seated at a table out doors, Peaches placed a warm blanket across my shoulders with a long hug. A wafting turkey dinner with all the trimmings and treats from a soul queens kitchen arsenal filled my nostrils.
Then off came the blind fold to low and behold that I was sitting at my own kitchen table in my own front yard. We hugged and laughed then ate until dark and the fire went out.
Thanksgiving Tamale recipe:
use left over turkey dressing in place of masa:
12 large fresh corn husks
1 pint mole sauce (can get at any Mex grocery/deli)
1# turkey dressing
1# turkey thigh meat
1 can cranberry jelly/sauce
1 pint giblet gravy
spread the dressing about 1/4″ thick over fresh corn husk
use about 2 or 3 oz coarsely shredded turkey thigh meat
top with 2 TSP cranberry jelly
ladle a TSP mole over the cranberry and turkey
roll them up tightly in corn husks folding the ends of the husk inward and tie them up and steam for 10 to 15 minutes. let cool but not too much
unwrap and drizzle giblet gravy over tamale and GOBBLE GOBBLE them up
Tom Spicer owns FM 1410 in Dallas.