Watching the PBS Newshour tonight, I see mention of a recipe for turkey stuffed with tamales. I googled it, and that particular recipe is in a new cookbook, One Big Table by Molly O'Neil, former cooking editor at the New York Times, so it's not available.

But here is a tamale type stuffing in a turkey breast, so it's essentially an inside-out tamale. I plan to try it some day:

3 cups MASECA® for Tamales
1½ cups lard
½ tablespoon black pepper
1 teaspoon salt
2 tablespoons sautéed garlic
1/4 cup sautéed onion, diced
3 cups chicken broth
2 tablespoons powdered chicken bouillon
1 cup vegetables (green beans, corn, peas, carrots)
½ cup parsley, chopped
1 tablespoon baking powder
1½ cups dried fruit (apricots, dates, cranberries, etc.)
2 tablespoons sugar (optional)
5 boneless turkey breasts, split

The day before serving:

Using a mixer, combine MASECA, lard, black pepper, salt, garlic, onion, vegetables, baking powder, dried fruit, sugar, powdered chicken bouillon, chicken broth, and parsley. Make certain ingredients are well mixed and dough is fluffy and smooth.

Open turkey breasts and pound to flatten as thin as possible. Divide tamale dough into five portions and place one portion in the center of each turkey breast. Fold inward, covering dough with breast meat and shaping turkey breast into a small ball as round as possible.

Wrap each breast with plastic wrap and freeze for at least 12 hours.

To serve:

Preheat oven to 350°F (approximately 180°C).

An hour before serving, heat a bit of oil in a skillet and lightly brown turkey breasts. Cover breasts with foil and bake in pre-heated oven for about one hour. Serve with vegetables, mashed potatoes, and sweet and sour cranberry sauce.

Yield: 5 servings
Tip: Turkey is ready when a knife or toothpick inserted into center comes out clean. Great for Thanksgiving dinner.
Preparation time: 90 minutes total (divided into two days)

Speaking of tamales, here's a recipe for pumpkin pie tamales. Yes, it sounds a lot of work. I'm content to just read through it for now, but it's one of those recipes that reads as more complicated than it turns out to be once you get started.

Ingredients (Makes about 40-60 tamales)
40-60 dried corn husks
7 Cups Maseca corn flour
2 Cups packed brown sugar
2 tsp. cinnamon
2 tsp. salt
2 tsp. ginger
1 tsp. ground cloves
1 tsp. nutmeg 2 29-ounce cans of pumpkin puree
4 sticks of butter, melted
2 Cups of warm water
2 Cups of walnuts, chopped
2 Cups of raisins
Queso Fresco (optional)

Preparation
Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.

In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.
Assemble the tamales by using a rubber spatula to spread ½ cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold.

Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.

Once the tamales are folded fill a 24 qt. Tamale Steamer with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or grated with queso fresco.