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