Best 3 Turkey Tamale Pie Recipes

Turkey tamale pie is a delectable dish that combines the flavors of classic tamales with a hearty pie crust. The combination of cornmeal, ground turkey, and spices creates a flavorful filling, while the buttery crust adds a rich and flaky texture. This dish is a perfect way to enjoy the traditional flavors of tamales in a new and exciting way. Whether you are looking for a hearty meal for your family or a dish to impress your friends, turkey tamale pie is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

TURKEY TAMALE PIE

Turkey Tamale Pie image

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.

Provided by Chef John

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 19

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 ½ cups chicken broth
1 ¼ cups cornmeal
¾ cup self-rising flour
2 tablespoons white sugar
1 teaspoon kosher salt
2 large eggs
1 ½ cups milk

Steps:

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

Nutrition Facts : Calories 454.7 calories, Carbohydrate 41.3 g, Cholesterol 120.6 mg, Fat 18.1 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 1403.5 mg, Sugar 8.3 g

TURKEY TAMALE PIE

TURKEY TAMALE PIE image

Categories turkey Bake Dinner

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 pounds ground turkey
Salt
1/4 cup chili powder, divided
3 cups salsa
2 4-ounce cans diced green chilies
2 16-ounce cans pinto beans, undrained (mash 1 can of the beans)
2 2.25-ounce cans sliced black olives, drained
1 cup chopped fresh cilantro, divided
2 cups yellow cornmeal
2 tsps. salt
2 cups (8 ounces) grated sharp cheddar cheese

Steps:

Heat two 12-inch ovenproof skillets or a large, heavy roasting pan (at least 14-by-10 inches) over two burners set at medium-high heat. Add turkey, lightly season with salt and cook, stirring, until it loses its raw color. Stir in 3 Tbs. of the chili powder, then the salsa, green chilies, beans, olives and 1/2 cup cilantro; simmer for about 5 minutes. (Meat can be made two days ahead; reheat before proceeding.) Bring 6 cups of water, cornmeal, remaining 1 Tb. chili powder and 2 tsps. of salt to boil in a large pot, whisking frequently, until mixture thickens to mush consistency (like grits). Pour mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining cilantro. Adjust oven rack to middle position and turn on broiler. Broil tamale pie (s) until cheese melts and mush gets crusty, about 5 minutes. Let rest 5 minutes; serve.

TURKEY TAMALE PIE

Turkey Tamale Pie image

Traditional tamale ingredients join turkey in this pot pie version of a Southwest classic.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 8

Number Of Ingredients 20

Ingredients

4 dried corn husks
1/2 cup slivered almonds, toasted
2 tablespoons vegetable oil
1 large onion, finely chopped (1 cup)
1 clove garlic, finely chopped
1 can (8 oz) tomato sauce
2 teaspoons paprika
1 teaspoon ground red chile
1/4 teaspoon ground red pepper (cayenne)
3/4 lb cooked turkey breast, cut into 1/2-inch cubes (2 cups)
1 cup slivered almonds, toasted
1 cup golden raisins
1/2 cup chopped red bell pepper
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
Sour cream
2 cups instant corn flour tortilla mix
1/2 cup shortening
2 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

Rinse corn husks and remove silk. Cover husks with warm water; let stand at least 2 hours until softened.
In food processor or blender, place 1/2 cup almonds. Cover and process until finely ground; set aside. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil about 8 minutes, stirring frequently, until onion is tender. Stir in tomato sauce, paprika, red chile and red pepper. Heat to boiling; reduce heat. Simmer 1 minute, stirring constantly. Stir in ground almonds.
In medium bowl, mix 1/2 cup of the sauce, the turkey, slivered almonds, raisins, bell pepper and green chiles. Set aside. Reserve remaining sauce.
Heat oven to 350°F. Grease 10-inch springform pan. In large bowl, beat all dough ingredients with electric mixer on low speed, scraping bowl constantly, until well blended. Beat on medium speed 1 minute.
Drain corn husks; pat dry. Line pan with corn husks, extending pointed ends of husks over side of pan. Spread half of the dough over husks on bottom of pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to edge of pan. Cover top of pan with piece of heavy-duty foil, 15 inches long, shaping down over side of pan (pointed ends of corn husks will bend down against outside of pan).
Bake about 1 1/2 hours or until dough is set and slightly dry. Carefully remove side of pan. Serve tamale pie with remaining warm sauce and sour cream.

Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3, Fiber 8 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 840 mg

Tips:

Use a variety of vegetables to add flavor and texture to your tamale pie. Some good options include corn, black beans, tomatoes, and bell peppers.
If you don't have any masa harina on hand, you can use cornmeal instead. Just be sure to use a fine-grind cornmeal so that it will mix well with the other ingredients.
Feel free to experiment with different types of cheese in your tamale pie. Some good options include cheddar, Monterey Jack, and queso fresco.
For a more authentic tamale pie, use a cast-iron skillet to cook it in. This will help to create a crispy crust on the bottom of the pie.
Serve your tamale pie with your favorite toppings, such as sour cream, guacamole, salsa, or hot sauce.

Conclusion:

Turkey tamale pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover turkey after Thanksgiving or Christmas. With its combination of flavors and textures, turkey tamale pie is sure to be a hit with the whole family.