If you’re sitting on leftovers from Thanksgiving and wondering what on earth to do with all that turkey, I’ve got you covered with a warm, comforting, and utterly satisfying twist: my Thanksgiving Leftover Turkey Tamales Recipe. This recipe transforms those extra turkey bites into soft, flavorful tamales wrapped in corn husks — perfect for cozy family dinners or to impress guests who come knocking post-holiday. Trust me, you’ll be excited to make these again and again!

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Why You’ll Love This Recipe

  • Transforms Leftovers Into a Delight: Say goodbye to boring turkey sandwiches by turning your Thanksgiving leftovers into delicious tamales.
  • Freezer-Friendly and Make-Ahead: These tamales freeze beautifully, perfect for easy meals weeks after the holiday.
  • Easy Yet Impressive: Though it looks fancy, the recipe is straightforward — great for tamale newbies and seasoned cooks alike.
  • Rich, Authentic Flavor: Thanks to masa harina and a touch of taco seasoning, every bite is bursting with comforting Mexican-inspired taste.
A single tamale is opened and resting in its light yellow corn husk, laid out on a white plate over a white marbled surface. The tamale filling is a soft, light brown masa layer, textured with small bits inside, and topped with a reddish-orange sauce that glistens gently. Beside it on the plate is another tamale still wrapped tightly in its corn husk and tied with a strip of husk. The setting is soft and backlit, showing the smooth and slightly shiny texture of the masa and the moist sauce on top. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

To get started on these tamales, you’ll want to gather a mix of pantry staples and your leftover Thanksgiving turkey. The ingredients complement each other perfectly to create that classic tamale texture and flavor. Pro tip: Fresh masa harina makes a huge difference — stick to the good stuff and you won’t regret it!

  • Corn Husks: Essential for wrapping your tamales; soak them beforehand to make them pliable and easy to handle.
  • Masa Harina: The heart of the dough — a finely ground corn flour giving tamales their authentic texture.
  • Taco Seasoning Mix: Adds a punch of flavor to both the dough and the turkey filling.
  • Crisco or Lard: Choose your fat — lard is traditional and adds richness; Crisco is a handy substitute.
  • Chicken Broth: Hydrates the masa, keeping the dough moist and flavorful.
  • Olive Oil: For sautéing the onion and garlic, unlocking their delicious aroma.
  • Onion and Garlic: Build a savory base for the turkey filling.
  • Cooked Turkey: Finely chopped, this leftover star shines in the meaty filling.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to make this recipe my own depending on what I have on hand or who I’m cooking for. Feel free to personalize your Thanksgiving Leftover Turkey Tamales Recipe by swapping in new flavors or adjusting to fit dietary needs — it’s a forgiving recipe that responds well to creativity.

  • Spicy Kick: Add chopped jalapeños or a dash of cayenne to the filling if you like heat — my family can never get enough!
  • Cheesy Surprise: Mixing shredded cheese into the turkey filling gives a luscious, gooey texture that kids adore.
  • Vegetarian Alternative: Substitute turkey for roasted veggies like sweet potatoes and mushrooms with the same seasoning — equally delicious.
  • Gluten-Free Bonus: This recipe is naturally gluten-free if you double-check your taco seasoning ingredients.

How to Make Thanksgiving Leftover Turkey Tamales Recipe

Step 1: Prep Your Corn Husks and Filling

Start by soaking your corn husks in warm water for at least 45 minutes. This softens them up so they’re easy to fold around your tamales without tearing. While they soak, sauté the chopped onion and garlic in olive oil until translucent, then stir in your chopped turkey along with a packet of taco seasoning and about half a cup of chicken broth. Let it simmer until the flavors marry and the mixture is juicy but not soupy — this will be your filling.

Step 2: Mix the Masa Dough

In a large bowl, combine your masa harina with another packet of taco seasoning, then work in the Crisco or lard with your fingers or a mixer until it’s crumbly and resembles coarse sand. Pour in the chicken broth a little at a time while stirring until you have a soft, spreadable dough that feels light and springy when you press it between your fingers. This step can be tricky, but once you get the right consistency, you’ll notice the masa pulls together easily without sticking to your hands too much.

Step 3: Assemble Your Tamales

Lay a corn husk flat and spread about 2 tablespoons of masa dough evenly, leaving the thicker end bare so you have room to fold. Spoon a generous portion of your turkey filling down the center of the masa. Then fold the sides of the husk over the filling, folding the bottom edge up. If you have extra husks, you can tie the tamales with thin strips or kitchen twine to keep them snug. Repeat this until you’ve used all your masa and filling — you’re aiming for about 36 tamales, so it’s a fun, mindful assembly.

Step 4: Steam to Perfection

Set up your steamer with water boiling gently below the rack — make sure the water doesn’t touch the tamales. Arrange tamales standing upright, open end up, to allow steam to circulate evenly. Cover the top with a damp towel and the steamer lid, then steam for about 1 to 1.5 hours. Keep an eye on the water level, refilling as needed to prevent burning. Test for doneness by peeling back a husk — the masa should be firm and pull away easily from the husk without sticking.

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Pro Tips for Making Thanksgiving Leftover Turkey Tamales Recipe

  • Perfect Masa Texture: If your masa feels dry or crumbly, add warm chicken broth a tablespoon at a time; if it’s too wet, mix in a little more masa harina.
  • Soften Corn Husks Thoroughly: Don’t rush soaking—husks brittle with handling lead to torn tamales, making assembly frustrating.
  • Don’t Overfill: While it’s tempting to load them up, overstuffed tamales can burst open during steaming and become soggy.
  • Steam Water Management: A water refill every 30 minutes during steaming keeps steam consistent without burning the pot or drying out your tamales.

How to Serve Thanksgiving Leftover Turkey Tamales Recipe

The image shows a white plate with four different foods arranged in sections. In the top left, there are two corn tamales wrapped in light beige corn husks with a slightly rough texture. Below them, two more tamales are placed side by side. At the top right, there is a small white bowl filled with red sauce, smooth and shiny. Next to the bowl, on the bottom right, there is a pile of bright yellow rice that looks fluffy with small grains visible. On the top right corner of the plate, there is a serving of cooked black beans, dark and glossy with a soft texture. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my tamales with fresh cilantro, a squeeze of lime, and a drizzle of crema or sour cream to balance the richness. Some sliced avocado and a sprinkling of queso fresco add that extra layer of creaminess and texture that my family just loves. Don’t forget the salsa — whether a smoky chipotle or a bright tomatillo sauce, it brings the whole dish alive!

Side Dishes

For sides, I like to keep things simple with a fresh cabbage slaw for crunch or some Mexican-style rice to round out the meal. Sometimes I whip up black beans slow-cooked with garlic and bay leaves, which adds a hearty complement to those turkey tamales. These sides keep the meal balanced and comforting without too much fuss.

Creative Ways to Present

If I’m serving tamales for a special gathering, I arrange them standing in a rustic wooden tray lined with banana leaves for that authentic vibe. I also like to put out little bowls of different salsas, pickled jalapeños, and fresh lime wedges so guests can customize each tamale to their taste. It’s always a crowd-pleaser, and your Thanksgiving Leftover Turkey Tamales Recipe turns into the star of the party.

Make Ahead and Storage

Storing Leftovers

I find that leftover tamales keep best when stored in an airtight container or wrapped individually in plastic wrap and then placed in a resealable bag. Refrigerated tamales will stay fresh for about 3 to 4 days, but honestly, they usually disappear faster at my house.

Freezing

Freezing tamales is such a life-saver! I usually let them cool completely, then freeze them individually wrapped in plastic and foil to prevent freezer burn. When you’re ready to enjoy, just steam them straight from frozen — no need to thaw. This method keeps the texture moist and tender.

Reheating

For reheating, I swear by the steamer method again to bring back that soft, freshly-made texture. If you’re short on time, microwaving wrapped in a damp paper towel works too but watch out to avoid drying out the masa. Slow, gentle heat is key here to keep your Thanksgiving Leftover Turkey Tamales tasting their best.

FAQs

  1. Can I use turkey breast or dark meat for these tamales?

    Absolutely! Both turkey breast and dark meat work wonderfully. I actually prefer mixing the two for a balance of lean and juicy flavors, but if you have mostly white meat leftover, the seasoning and cooking process keep the tamales moist and flavorful.

  2. Do I have to use lard or Crisco in the masa?

    While lard is traditional and gives the best flavor and texture, Crisco is an easy substitute. If you’re avoiding animal fats, you can also experiment with vegetable shortening, but the texture might be a bit different—still tasty, just less rich.

  3. How can I tell when the tamales are fully cooked?

    When the tamales are done steaming, the masa will easily pull away from the husk without sticking or tearing. The dough should feel firm, not doughy or sticky. Testing one or two before removing the whole batch is a good idea to avoid undercooking.

  4. Can I use fresh corn husks instead of dried?

    Fresh corn husks work well too but can be a bit harder to find outside corn season. If you do use fresh husks, just clean and soak them as you would the dried ones to ensure they’re soft enough to wrap without tearing.

  5. How do I make the tamales ahead of time?

    You can assemble your tamales and freeze them raw, wrapped tightly in plastic and foil. When you’re ready to cook, steam them directly from frozen for about 1.5 to 2 hours. This makes holiday prep way more manageable!

Final Thoughts

I absolutely love how this Thanksgiving Leftover Turkey Tamales Recipe breathes new life into your holiday feast leftovers. When I first tried making tamales with turkey, I was amazed at how tender and flavorful they turned out, and they quickly became a staple in our rotation. If you’re looking for a creative, comforting way to enjoy turkey beyond the usual recipes, these tamales are your ticket. Roll up your sleeves, invite your loved ones into the kitchen, and enjoy the warm, cozy vibes that come with homemade tamales. I promise, these will become one of your family’s favorite post-Thanksgiving traditions!

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Thanksgiving Leftover Turkey Tamales Recipe

4.5 from 147 reviews
  • Author: Julia
  • Prep Time: 120 min
  • Cook Time: 60 min
  • Total Time: 180 min
  • Yield: 36 tamales (serves 12)
  • Category: Main Course
  • Method: Steaming
  • Cuisine: Mexican-American
Print Recipe

Description

These Thanksgiving Tamales are a comforting and festive way to use leftover turkey. Made with soft masa dough seasoned with taco mix and filled with a savory mixture of chopped turkey, onions, garlic, and broth, all wrapped in corn husks and steamed to perfection. This recipe yields 36 delicious tamales, perfect for sharing with family and friends during the holiday season or anytime you want a flavorful treat.

Ingredients

Dough:

  • 1 package (7oz) corn husks
  • 3 cups Masa Harina
  • 1 packet taco seasoning mix
  • 1 cup Crisco or lard
  • 2 ½ cups chicken broth

Filling:

  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 ½ cups finely chopped cooked turkey
  • 1 packet taco seasoning mix
  • ½ cup chicken broth

Instructions

  1. Soak Corn Husks: Place the corn husks in warm water to soak for about 30 minutes until they become pliable. This makes them easier to work with when assembling the tamales.
  2. Prepare Masa Dough: In a large mixing bowl, combine the masa harina with the taco seasoning mix. Using a mixer or by hand, blend in the Crisco or lard until the mixture resembles coarse crumbs. Gradually add the 2 ½ cups of chicken broth while mixing until the dough becomes soft, pliable, and can hold its shape.
  3. Cook Filling Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
  4. Prepare Turkey Filling: Add the finely chopped cooked turkey to the skillet with the sautéed onions and garlic. Sprinkle in the packet of taco seasoning and pour the ½ cup of chicken broth. Stir well and cook for a few minutes until well combined and heated through. Remove from heat and set aside.
  5. Assemble Tamales: Drain the soaked corn husks and pat them dry. Spread about 2 tablespoons of masa dough evenly onto the smooth side of each husk in a thin layer, leaving room at the edges. Spoon 1 to 2 tablespoons of the turkey filling onto the center of the masa layer.
  6. Fold Tamales: Fold the sides of the husk in toward the center, enclosing the filling. Fold the bottom end of the husk up and the top down, creating a neat package. If desired, tie with strips of husk or kitchen twine to secure.
  7. Steam Tamales: Arrange the tamales upright in a large steamer pot with water boiling below the steamer basket. Cover the pot and steam the tamales for about 1 hour, checking occasionally to ensure there is enough water, adding more if needed. The tamales are done when the masa is firm and pulls away easily from the husks.
  8. Serve: Let the tamales rest for a few minutes after steaming. Serve warm with your favorite salsa or sides.

Notes

  • This recipe yields approximately 36 tamales, enough to serve 12 people with 3 tamales each.
  • Leftover turkey from Thanksgiving works perfectly for the filling, but cooked chicken can be a substitute.
  • Be sure to keep the masa dough moist but not too wet— it should hold its shape without being sticky.
  • If you do not have corn husks, banana leaves can be used as an alternative wrapper.
  • Steaming time may vary depending on tamale size; ensure the masa is fully cooked before serving.

Nutrition

  • Serving Size: 3 tamales
  • Calories: 108 kcal
  • Sugar: 1 g
  • Sodium: 240 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 1 g
  • Carbohydrates: 9 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 7 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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