Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town - Hallo friend Health - Care- Recipes, At the time of this article's titleLeftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town, we have presented information about cooking , beauty , care , health , recipes that hopefully can provide benefits to our daily life.

Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town

Even if your turkey is perfectly cooked, the reheated leftovers can be a little dry and uninteresting, especially since the gravy always runs out before all the meat is gone. 

That’s why soup is such a popular choice for using up the last remnants of your bird, but this tamale pie will serve the same purpose, only in a significantly more exciting, and flavorful way.

There are two basic types of tamale pie. One features a cornbread topping, which is like eating chili with cornbread, and the other a traditional masa dough, which is like eating chili with polenta on it. Here, I wanted to create something that gives us the best of both, and I was very happy with how this came out.

While I’m branding this as a post-Thanksgiving leftover turkey recipe, it’s really a “how to make tamale pie” video, since you can sub in virtually any other meat and/or vegetable, and it should work just as well. In fact, I’m actually thinking of doing a version using cubed butternut squash as a turkey-adjacent side dish. Regardless of what you use, I really do hope you give this easy and delicious tamale pie a try soon. Enjoy!

Ingredients for 6 Portions Turkey Tamale Pie:
(I used a 9" X 12" baking dish)

1 tablespoon olive oil

1 large onion, diced

1 teaspoon salt plus more to taste

1 red bell, diced

2 poblano peppers, diced

1 teaspoon freshly ground black pepper

2 teaspoons cumin

1 teaspoon dried oregano

1 can (7-oz) chipotle peppers in adobo sauce

3 to 4 cups diced cooked turkey or chicken

4 ounces grated sharp cheddar cheese (about 1 packed cup)

1 jar (15.5-oz) red enchilada sauce

1 1/2 cups chicken broth

For the crust:

1 1/4 cups cornmeal

3/4 cup self-rising flour*

2 tablespoons white sugar

1 teaspoon kosher salt

2 large eggs

1 1/2 cups milk

4 ounces grated sharp cheddar cheese for the top

- Bake at 375 F. for about 45 minutes, or until the topping is browned and a toothpick comes out clean.

* 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.

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