This recipes makes good use not only of the little miscellaneous pieces of leftover turkey meat, but also of the turkey bonesand all this goodness is wrapped up in a batch of fragrant tamalesBoiling the carcass of your holiday turkey gives you not only one of the richest broths known to man, but also yields turkey lard or fat, which will go into your tamales instead of pork lard. What a wonderful way to take advantage of a part of the bird that so often just gets discardedOf course, after having helped prepare a holiday feast, you may not feel like cooking again for a while. Thats okayturkey meat, broth, and fat can be very successfully frozen, provide you package them separately and use within three months. Take them out again in late january, say, to make tamales for the feast of the candelaria, an occasion on which tamales are traditionally eaten by one and all in mexico.
