Skip to main content

Turkey Tamale Pie

By December 14, 2022No Comments
Print Friendly, PDF & Email

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.



  • 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


  • 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


  1. 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.
  2. Place mixture evenly in a 9×13 oven safe baking dish. Allow mixture to cool slightly.
  3. For the topping, whisk together cornmeal, salt, milk, and eggs until well mixed. Next fold in cheeses, and corn kernels. Pour mixture over turkey.
  4. Bake for 45 minutes or until center is set and top is golden brown.
  5. Serve with avocado, cilantro, cotija cheese, and guajillo salsa if desired.


shop now

Recipe provided by INFRA.

Print Friendly, PDF & Email

Get additional sales, coupons, recipes, info on events & more!

Join our mailing list

Check your email (junk & spam too!) to confirm your subscription.