Leftover Turkey Tamales

Soak corn husks in a bowl of warm water until softened about 1 hour; drain.

Mix masa 1 tablespoon paprika 1 tablespoon chili powder garlic powder 1 teaspoon cumin and 1 teaspoon salt together in a bowl. Stir corn oil into masa mixture. Measure 1/2 cup turkey broth and set aside. Add remaining broth 1 cup at a time to masa mixture until dough is smooth and the consistency of thick peanut butter.

Heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent 5 to 10 minutes. Remove skillet from heat and add turkey 1 teaspoon paprika oregano 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt black pepper and cayenne pepper. Stir reserved 1/2 cup turkey broth into filling until moistened.

Spoon 1 heaping tablespoon dough in the center of each corn husk. Top filling with 1 heaping tablespoon filling. Roll husk around dough and filling tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer cover and steam until cooked through about 1 hour. Add more water as needed.