Turkey Tamale Pie Recipe - Chisel & Fork (2024)

This turkey tamale pie is loaded with turkey, gravy and a homemade cornbread, making it a great leftover Thanksgiving recipe. It's so good, I'll be looking for a reason to have turkey besides the holidays.

One of the best things about Thanksgiving is the leftovers. Sometimes I enjoy the leftovers more than Turkey Day itself!

I'm always on the lookout for ways to incorporate turkey into a unique leftover dish. When looking for ideas, I remembered a chicken tamale pie from Pinch of Yum, which she claimed to this day is still one of her most popular recipes.

So that's where this turkey tamale pie comes into play. The slight sweetness from the homemade cornbread complements the spice from the turkey enchilada mixture perfectly. It really is a match made in heaven.

And don't question mixing in the gravy. It is a leftover Thanksgiving recipe after all. I used my make ahead turkey gravy for this.

After just a few bites, I said to my wife that this is a top five meal and my opinion isn't changing any time soon. So give this turkey tamale pie a try! And if you need a turkey recipe, try this Instant Pot turkey breast.

Recipe Ingredients

• Cornmeal - the base for the cornbread.
• All-purpose flour - has the right amount of gluten
• Baking powder - gives rise to the cornbread.
• Sugar - adds a slight sweetness.
• Milk - whole is best.
• Unsalted butter - adds fat and flavor.
• Egg - gives structure.
• Corn - fresh or frozen works.
• Pepper jack cheese - can use your favorite cheese.
• Red enchilada sauce - use store-bought or make your own homemade red enchilada sauce.
• Gravy - if you don't have any leftover just whip up this easy turkey gravy.
• Turkey - just use leftover turkey. I have a great herb roasted turkey recipe.
• Diced green chilis - adds some heat.
• Salt, chili powder, cumin, paprika, garlic powder - enhances the flavor.
• Black beans - added protein.

Step-by-Step Instructions

1. Preheat the oven to 425°F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
2. In a medium bowl, whisk together the milk, melted butter and egg. Stir the wet ingredients into the dry until just combined. Fold in the corn and 1 cup pepper jack cheese cheese.
3. Spray a 10 inch cast iron skillet with cooking spray and pour the cornbread mixture in, making sure it's spread evenly.
4. Bake for 15 to 18 minutes, or until the cornbread is just set. Remove it from the oven and poke holes into the bread.
5. In a large mix together the red enchilada sauce and gravy. Take ½ cup and pour over top the cornbread.
6. Add the turkey, green chilis, chili powder, cumin, paprika, garlic powder salt, black beans and corn to the remaining enchilada/gravy mixture and toss to combine.
7. Spoon the mixture over top the cornbread. Cover with 1 cup pepper jack cheese.
8. Bake for 25-30 minutes or until the cheese is golden brown and bubbling. Top with your desired toppings and serve immediately.

FAQs

Pro Tips/Recipe Notes

• Take the extra 2 minutes to make your own cornbread. It really isn't any more work but the taste is outstanding.
• Usebaking powderthat isless than a year oldsince it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You cantest it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
• Don’t use pre-shredded pepper jack cheese. It doesn't taste as good and also has additional ingredients that you don't need.
• Don't skip poking holes in the cornbread after it is baked so the enchilada sauce can soak in.

Other Leftover Thanksgiving Recipes

• Turkey Butternut Squash Enchiladas
• Turkey Stuffing Dumplings Soup
• Turkey Hash
• Puff Pastry Turkey Pot Pie

If you’ve tried this turkey tamale pie or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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