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Turkey Tamale Pie
Turkey Tamale Pie
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Spice up leftover turkey with cornbread-crusted tamale pie, packed with peppers and flavorful sauces.
Ingredients:
  • 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
  • 1.5 cups chicken broth
  • 1.25 cups cornmeal
  • 0.75 cup self-rising flour
  • 2 tablespoons white sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1.5 cups milk
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • In a skillet over medium-high heat, warm the oil. Cook onions with a generous pinch of salt until translucent, about 3 to 5 minutes. Add bell pepper and poblano peppers, season with black pepper, cumin, and oregano. Stir and cook until peppers begin to soften, around 2 minutes. Mix in chipotles and adobo sauce, then remove from heat.
  • Combine the turkey and half of the Cheddar cheese with the pepper mixture. Mix in the enchilada sauce, remaining salt, and chicken broth. Stir everything together and transfer it into a 9x12-inch baking dish placed over a sheet pan to catch drippings.
  • In a large bowl, combine cornmeal, flour, sugar, and kosher salt. Mix in eggs and milk until a thin batter forms. Pour batter over the turkey mixture and sprinkle the remaining Cheddar cheese on top.
  • Bake in the oven until the topping is golden brown and a toothpick inserted comes out clean, about 45-60 minutes.

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