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.

Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 9x12-inch tamale pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Crust:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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 9x12-inch baking dish; place dish over a sheet pan to catch drippings.

  • 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.

  • 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.

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.

Nutrition Facts

455 calories; protein 30g; carbohydrates 41.3g; fat 18.1g; cholesterol 120.6mg; sodium 1403.5mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
11/27/2018
Delicious! I made one change I did not use an entire can of chipotle peppers in adobo sauce I used about 1/2 a can. I thought it would be too spicy. It was not I will try it with the entire can next year. Read More
(3)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/06/2019
This was a fantastic use for leftover turkey & due to the fact that I only had about 1 & half cups of turkey leftover to work with after the big day, I decided to throw in a can of drained and rinsed black beans to bulk it up. I'm making it again tonight with ground beef, but the only change that I'm making is substituting the poblanos with some defrosted hatch peppers I have on hand as my grocery store is currently out of poblanos. Read More
(3)
Rating: 5 stars
11/27/2018
Delicious! I made one change I did not use an entire can of chipotle peppers in adobo sauce I used about 1/2 a can. I thought it would be too spicy. It was not I will try it with the entire can next year. Read More
(3)
Rating: 5 stars
01/11/2019
This is delicious! I made a couple of changes. I had homemade red mole sauce in my freezer and used that in place of the enchilada sauce. I added 4 cups of turkey as well. It came out wonderfully. Read More
(1)
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Rating: 5 stars
12/13/2019
this has become a tried-and-true leftover recipe whether it's thanksgiving turkey pork roast roast chicken etc. it's delicious and filling and hard to mess up. i will say that chipotles in adobo can be inconsistent so i'd try adding 1/3 of the can first tasting the mixture and proceeding from there. i usually use half a can myself and sometimes that comes out mild and sometimes it's perfect! Read More
Rating: 5 stars
12/02/2019
Outstanding - as usual with Chef John. Thank you for all you do. I have one suggestion for those making it. The chiles in adobo sauce can be VERY spicy so add a little and taste and add more to your tastes. Also thought about mincing up the chiles on a cutting board before adding to onion pepper mixture. As John says "This is just you cooking". Read More
Rating: 5 stars
08/19/2019
Yes i made it and will definitely make again Read More
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Rating: 4 stars
01/03/2020
This was an easy and flavorful casserole that doesn't use canned soup. We like our food very spicy but a whole can of chipolte was stretching the far end of our heat tolerance. Read More
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