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Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting. This tamale pie will rescue the last remnants of your bird in a significantly more exciting and flavorful way than the usual soup. There are two basic types of tamale pie, one with a cornbread topping and the other with traditional masa dough. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out. Garnish with sour cream and cilantro if desired.
Ingredients
For the Crust
- 1 ¼ cups cornmeal
- ¾ cup self-rising flour
- 2 tablespoons white sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 ½ cups milk
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 teaspoon salt, divided
- 1 red bell pepper, diced
- 2 poblano peppers, diced
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 3 cups diced cooked turkey, or more to taste
- 1 (8 ounce) package shredded sharp Cheddar cheese, divided
- 1 (15.5 ounce) jar red enchilada sauce
- 1 ½ cups chicken broth
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
Step 3
Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9×12-inch baking dish; place dish over a sheet pan to catch drippings.
Step 4
Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
Step 5
Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
Chef’s Notes:
You can sub in virtually any other meat and/or vegetable for the turkey, and it should work just as well.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 455 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat8g | 41% |
| Cholesterol121mg | 40% |
| Sodium1404mg | 61% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber4g | 15% |
| Total Sugars8g | |
| Protein30g | |
| Vitamin C42mg | 211% |
| Calcium346mg | 27% |
| Iron4mg | 23% |
| Potassium598mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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