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

Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town - Hi, friend Popular Recipes, in this article entitled Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article Mexican Food, Article Spicy, Article Turkey, that we write this you can understand and useful. okay, happy reading.

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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