Gobble, Gobble: Tom Spicer’s post-T-day Tamale Recipe

<p class=”MsoNormal”> Peaches and Betsy take Spiceman out for a surprise Thanksgiving dinner at a mysterious and undisclosed location

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:

ingredients:

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