Leftover Turkey Tamale Pie

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Leftover Turkey Tamale Pie

Even if your turkey is perfectly cooked, the reheated leftovers tin endure a lilliputian dry out as well as uninteresting, peculiarly since the gravy ever runs out earlier all the meat is gone. 

That’s why soup is such a pop pick for using upwards the final remnants of your bird, but this tamale pie volition serve the same purpose, exclusively inwards a significantly to a greater extent than exciting, as well as flavorful way.

There are 2 basic types of tamale pie. One features a cornbread topping, which is similar eating chili amongst cornbread, as well as the other a traditional masa dough, which is similar eating chili amongst polenta on it. Here, I wanted to exercise something that gives us the best of both, as well as I was real happy amongst how this came out.

While I’m branding this equally a post-Thanksgiving leftover turkey recipe, it’s genuinely a “how to build tamale pie” video, since yous tin sub inwards virtually whatever other meat and/or vegetable, as well as it should move only equally well. In fact, I’m genuinely thinking of doing a version using cubed butternut mash equally a turkey-adjacent side dish. Regardless of what yous use, I genuinely exercise promise yous hand this slow as well as delicious tamale pie a crusade soon. Enjoy! 

Ingredients for vi Portions Turkey Tamale Pie:
  • (I used a 9″ X 12″ baking dish)
  • 1 tablespoon olive stone oil
  • 1 large onion, diced
  • 1 teaspoon common salt addition to a greater extent than to taste
  • 1 ruby-red bell, diced
  • 2 poblano peppers, diced
  • 1 teaspoon freshly soil dark pepper
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 tin (7-oz) chipotle peppers inwards adobo sauce
  • 3 to four cups diced cooked turkey or chicken
  • 4 ounces grated sudden cheddar cheese (about 1 packed cup)
  • 1 jounce (15.5-oz) ruby-red enchilada sauce
  • 1 1/2 cups chicken broth
For the crust:
  • 1 1/4 cups cornmeal
  • 3/4 loving cup self-rising flour*
  • 2 tablespoons white sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 4 ounces grated sudden cheddar cheese for the top
– Bake at 375 F. for virtually 45 minutes, or until the topping is browned as well as a toothpick comes out clean.
* If yous don’t accept self-rising flour, yous tin utilization 3/4 loving cup all-purpose flour sifted amongst 1 teaspoon baking pulverization as well as 1/2 teaspoon fine tabular array salt.