If you’ve ever tired of turkey sandwiches with cranberry sauce, we’ve got you. This Turkey Tamale Pie takes your leftover turkey and puts a whole new spin on the flavors. Leftovers? You may just find yourself picking up some turkey just to make this recipe.
Ingredients:
TURKEY FILLING
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 tablespoons, garlic minced
- 28 ounces fire-roasted crushed tomatoes
- 2 teaspoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- 2 pounds shredded cooked turkey
CORNBREAD TOPPING
- 2 cups high-Lysine cornmeal
- 1 1/2 teaspoons sea salt
- 2 cups whole milk
- 3 large eggs, beaten
- 1 cup shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup frozen corn kernels, thawed
Directions:
- Preheat oven to 350°F. Heat oil in a large saucepan over medium heat. Add onion and sauté until tender. Stir in garlic and cook for a minute then add crushed tomatoes, tomato paste, and spices. Bring mixture to a gentle simmer and cook for 10-15 minutes. Remove from heat and fold in turkey.
- Place mixture evenly in a 9×13 oven safe baking dish. Allow mixture to cool slightly.
- For the topping, whisk together cornmeal, salt, milk, and eggs until well mixed. Next fold in cheeses, and corn kernels. Pour mixture over turkey.
- Bake for 45 minutes or until center is set and top is golden brown.
- Serve with avocado, cilantro, cotija cheese, and guajillo salsa if desired.
SERVES 6-8 • TOTAL TIME: 65 MINS • GLUTEN-FREE
Recipe provided by INFRA.
