UPDATE – November 28, 2025:
I first posted this Thanksgiving Tamales recipe back in 2020, but it was definitely ready for a refresh. This updated version includes clearer step-by-step instructions and new photos to walk you through the process. These Thanksgiving tamales freeze beautifully and make an amazing homemade holiday gift.
Every year after Thanksgiving, our fridge becomes a patchwork of leftover greatness — turkey, stuffing, gravy, and that half-full container of cranberry sauce. We plan for it on purpose, because the day after Thanksgiving is when we make one of our favorite traditions: Thanksgiving Tamales.
Tamales are a huge part of Austin food culture, and our version leans into everything we already have on hand. We mix the masa with leftover cornbread stuffing (our Tex-Mex version has chorizo and jalapeños — here’s the recipe), but you can use any cornbread stuffing you have. If you’ve got leftovers, you’ve got tamale potential. I’m biased, but I think our stuffing makes some of the best Thanksgiving tamales we’ve ever tasted.
If you’ve lived in Texas long enough, you know that almost no one actually makes tamales — but everyone eats them. Most people have a trusted source: a coworker, a neighbor, a church member, or someone selling them out of their trunk in a grocery store parking lot. And they’re worth every penny. In Austin and Dallas, a dozen typically runs $15–$20, and specialty or “gourmet” tamales easily sell for $30–$40 per dozen. So when you make them yourself — especially as a holiday gift — they’re incredibly valuable and deeply appreciated. People know how much work tamales take, and a homemade dozen feels like a treasure.
The good news is: tamales are so much easier once you see the rhythm. Pati Jinich has a fantastic video walkthrough that clearly shows the spreading and folding technique, and it’s the one that helped us get started when we began making tamales at home.
This recipe usually makes about 20 tamales, depending on how generous you are with the filling and how large your corn husks are. Here in Austin, we can find corn husks in most grocery stores, especially around the holidays. If your store doesn’t carry them, they’re easy to order online from places like Amazon, so don’t let that stop you.
Thanksgiving Tamales (Using Leftover Turkey & Stuffing)
Ingredients
Method
- Make the Masa Dough:In a large bowl, mix the masa, 1 cup stock, lard, baking powder, and salt until it forms a grainy, spreadable paste. Once this is mixed well, add the cornbread stuffing and mix well. Add the additional stock a little at a time until the dough returns to a soft, spreadable texture.
- Soak the corn husks:Place the husks in warm water for 15–20 minutes until soft and pliable. Drain and keep covered with a towel so they don’t dry out. They do not have to be completely dry.
- Assemble the tamales:Lay a softened husk with the wide end at the top. Spread 2–3 tablespoons of masa over the top half of the husk.
- Add the filling:Add a small line of shredded turkey in the center. If using cranberry sauce, spoon a thin stripe over the turkey.
- Fold the tamales:Fold one side of the husk over to the other side, where the tamale dough from each side come together. Push them together to make it firm, then fold the bottom part up over the seam. Then place the tamale into the steamer pot. We lay our pot on it’s side and place them in with the folded side down.
- Steam the tamales:Place tamales folded-side down in a steamer basket. Add water to the pot (drop a penny in the bottom—if it rattles, add water). Steam for 2 hours, checking the water level occasionally.
- Serve:Tamales are done when the masa pulls away cleanly from the husk. Serve warm and enjoy.
Tried this recipe?
Let us know how it was!Tamale Dough
Ingredients
- 1 cup masa
- 1 cup stock (turkey or chicken) or water
- 1/3 cup lard or vegetable shortening
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups leftover cornbread stuffing
- 1/2 cup stock (turkey or chicken) or water
Instructions
Start by mixing the masa, 1 cup of stock, lard, baking powder and salt in a large bowl. Mix this together until it’s a grainy paste. Once this is mixed well, mix in your stuffing. The extra half cup is for blending in the stuffing. You want the mixture to have a grainy paste texture again, so it will probably be too dry after you add your stuffing. Slowly add the extra 1/2 cup until you get back to that texture.
Tamale Recipe
Ingredients
- tamale dough (from above)
- 1.5 lbs turkey pulled into small pieces
- 20 corn husks
Directions
Soak the corn husks in water for a few minutes, until they are soft and flexible. Then remove from water and drain them off. They don’t have to be completely dry.
Spread a thin layer of tamale dough on the corn husk over the top half of the husk.
Place a few pieces of turkey in the center of the husk. If you have leftover cranberry sauce, a thin line of this sauce is a nice treat to add to the tamale.
Fold one side of the husk over to the other side, where the tamale dough from each side come together. Push them together to make it firm, then fold the bottom part up over the seam. Then place the tamale into the steamer pot. We lay our pot on it’s side and place them in with the folded side down.
Once you’ve filled the husks with the dough and turkey, steam them over water for 2 hours. Check the water level regularly and replenish as needed. One tip is to put a penny in the bottom of the pan (in the water). If you hear the penny start to rattle, it’s time to add water.
