Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting, especially since the gravy always runs out before all the meat is gone.
That’s why soup is such a popular choice for using up the last remnants of your bird, but this tamale pie will serve the same purpose, only in a significantly more exciting, and flavorful way.
There are two basic types of tamale pie. One features a cornbread topping, which is like eating chili with cornbread, and the other a traditional masa dough, which is like eating chili with polenta on it. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out.
While I’m branding this as a post-Thanksgiving leftover turkey recipe, it’s really a “how to make tamale pie” video, since you can sub in virtually any other meat and/or vegetable, and it should work just as well. In fact, I’m actually thinking of doing a version using cubed butternut squash as a turkey-adjacent side dish. Regardless of what you use, I really do hope you give this easy and delicious tamale pie a try soon. Enjoy!
Ingredients for 6 Portions Turkey Tamale Pie:
(I used a 9″ X 12″ baking dish)
1 tablespoon olive oil
1 large onion, diced
1 teaspoon salt plus more to taste
1 red bell, diced
2 poblano peppers, diced
1 teaspoon freshly ground black pepper
2 teaspoons cumin
1 teaspoon dried oregano
1 can (7-oz) chipotle peppers in adobo sauce
3 to 4 cups diced cooked turkey or chicken
4 ounces grated sharp cheddar cheese (about 1 packed cup)
1 jar (15.5-oz) red enchilada sauce
1 1/2 cups chicken broth
For the crust:
1 1/4 cups cornmeal
3/4 cup self-rising flour*
2 tablespoons white sugar
1 teaspoon kosher salt
2 large eggs
1 1/2 cups milk
4 ounces grated sharp cheddar cheese for the top
– Bake at 375 F. for about 45 minutes, or until the topping is browned and a toothpick comes out clean.
* If you don’t have self-rising flour, you can use 3/4 cup all-purpose flour sifted with 1 teaspoon baking powder and 1/2 teaspoon fine table salt.