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Turkey Tamale Pie

Rated as 4.88 out of 5 Stars
72k

"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."
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Ingredients

1 h 15 m servings 455
Original recipe yields 8 servings (1 9x12-inch tamale pie)

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  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.
  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 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
  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.
  5. Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.

Footnotes

  • 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


Per Serving: 455 calories; 18.1 41.3 30 121 1403 Full nutrition

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Reviews

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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 entir...

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 r...

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 wonderfu...

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.

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 ...

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 ...

Yes i made it and will definitely make again