Turkey Tamale Pie

Leftover turkey gets its mojo back in Chef John's cornbread-encrusted turkey tamale pie filled with 3 kinds of peppers plus adobo and enchilada sauces.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 455 Calories

Ingredients

• 2 tablespoons white sugar
• 2 large eggs
• 1 red bell pepper, diced
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 large onion, diced
• 2 teaspoons ground cumin
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 1 teaspoon kosher salt
• 1 teaspoon salt, divided
• 1 (8 ounce) package shredded sharp Cheddar cheese, divided
• 2 poblano peppers, diced
• 3 cups diced cooked turkey, or more to taste
• 1 (15.5 ounce) jar red enchilada sauce
• 1.5 cups milk
• 1.5 cups chicken broth
• 1.25 cups cornmeal
• 0.75 cup self-rising flour

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.

Step 3

Heat oil in a skillet over medium-high heat. Add onion and 1 large pinch salt; sauté until translucent, 3 to 5 minutes. Add poblano peppers and bell pepper; season with cumin, black pepper, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce; stir to combine. Remove from heat.

Step 4

Stir turkey and 1/2 Cheddar cheese into pepper mixture. Add enchilada sauce, chicken broth, and remaining salt; stir then transfer to a 9x12-inch baking dish. Place dish on a baking sheet.

Step 5

Whisk cornmeal, flour, sugar, and 1 teaspoon kosher salt together in a large bowl. Whisk in milk and eggs until becomes a thin batter; ladle over turkey filling. Scatter remaining 1/2 Cheddar cheese on top.