---------- Recipe via Meal-Master (tm) v7.01
      Title: Turkey Tamale Pie
 Categories: Main dishes, Poultry, Mexican, Vegetables
   Servings:  8
            Corn Husks; Dried, *
            Almond Red Sauce; **
     3/4 lb Turkey Breast; Cooked, ***
       1 c  Almonds; Toasted, Slivered
       1 c  Golden Raisins
     1/2 c  Red Bell Pepper; Chopped
       4 oz Green Chile; Chopped, 1-2 Cn
 --------------------------------TAMALE DOUGH--------------------------------
       2 c  Corn Tortilla Mix; Instant
     1/2 c  Shortening
       2 c  Chicken Broth
       2 t  Baking Powder
     1/2 t  Salt
            Sour Cream
   *    There should be enough corn husks to line a 10-dia. springform pan. **
   See Sowest2 *** Turkey Breast should be cut into 1/2-inch cubes.
   Rinse corn husks and remove silk; cover husks with warm water and let stand
   until softened, at least 2 hours.  Prepare Almond Red Sauce.  Mix 1/2 cup
   of the sauce and the remaining ingredients except the Tamale Dough and sour
   cream; reserve.  Prepare tamale dough; reserve.  Heat oven to 350 degrees
   F.  Drain corn husks; pat dry.  Line greased springform pan, 10 X 3-inches,
   with corn husks, extending pointed ends of husks over the side of the pan.
   Spread half of the Tamale Dough over the husks on the bottom of the pan;
   cover with turkey mixture.  Spread remaining dough over turkey mixture up
   to the edge of the pan.  Cover the top of the pan with a piece of
   heavy-duty aluminum foil, 15 inches long, shaping down over the side of the
   pan, (The pointed ends of the corn husks will bend down against the outside
   of the pan).  Bake until dough is set and slightly dry, about 1 1/2 hours
   Carefully remove the side of the pan.  Serve with remaining warm Almond Red
   Sauce and the sour cream. TAMALE DOUGH: Beat all the ingredients in a large
   bowl, with an electric mixer, on low speed, scraping constantly, until well
   blended.  Beat on medium speed for an additional minute.