• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Chisel & Fork logo

  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • DIY
  • Contact Us
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    You Are Here: Home → Main Course

    Turkey Tamale Pie

    November 21, 2019 | Updated November 26, 2022 by Ryan 5 Comments

    269 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    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.

    overhead shot of spoon dipped in turkey tamale pie

    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.

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Pro Tips/Recipe Notes
    • Other Leftover Thanksgiving Recipes
    • Turkey Tamale Pie
    overehead shot of turkey tamale pie in cast iron skillet

    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.
    process shots of how to make turkey tamale pie

    FAQs

    Can I Use Chicken?

    Yes of course. This tamale pie doesn't have to be a leftover Thanksgiving recipe. You can easily use chicken and replace the gravy with more enchilada sauce.

    How Can I Make this a Vegetarian Tamale Pie?

    This tamale pie recipe can easily be made vegetarian. Just swap out the turkey for lentils or garbanzo beans as well as some additional vegetables like peppers and onion.

    Do I Have to Make My Own Cornbread?

    No, although it is just as easy as a cornbread mix. However if you want to buy the mix, just buy some jiffy corn muffin mix. Bake according to package instructions before adding the turkey enchilada mixture.

    How Long Do Leftovers Last?

    Leftovers store in an airtight container will last in the fridge for 2-3 days. You can also place in the freezer for up to 3 months.

    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.
    • Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test 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.
    spoon dipped in turkey tamale pie

    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 me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of spoon dipped in turkey tamale pie
    Print Recipe
    5 from 4 votes

    Turkey Tamale Pie

    This homemade tamale pie is loaded with turkey, gravy and a homemade cornbread, making it a great leftover Thanksgiving recipe.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: Mexican
    Servings: 8
    Calories: 523kcal
    Author: Ryan Beck

    Ingredients

    Cornbread

    • 1 cup cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1 tablespoon granulated sugar
    • ½ teaspoon salt
    • ¾ cup milk
    • 1 stick unsalted butter, melted
    • 1 large egg
    • ½ cup frozen corn
    • 1 cup shredded pepper jack cheese

    Turkey Filling

    • 1 (10 oz can) red enchilada sauce
    • 1 cup leftover gravy
    • 2 cups leftover turkey, shredded
    • 1 (4 oz can) diced green chilis
    • 1 tablespoon chili powder
    • 2 teaspoon cumin
    • 1 teaspoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon kosher salt
    • 1 cup black beans (rinse and drain if using canned)
    • ½ cup frozen corn
    • 1 cup shredded pepper jack cheese
    • avocado, cilantro, green onions, limes for topping

    Instructions

    • Preheat the oven to 425°F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
    • 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.
    • Spray a 10 inch cast iron skillet with cooking spray and pour the cornbread mixture in, making sure it's spread evenly. Bake for 15 to 18 minutes, or until the cornbread is just set. Remove it from the oven and poke holes into the bread.
    • In a large mix together the red enchilada sauce and gravy. Take ½ cup and pour over top the cornbread.
    • 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. Spoon the mixture over top the cornbread. Cover with 1 cup pepper jack cheese.
    • Bake for 25-30 minutes or until the cheese is golden brown and bubbling. Top with your desired toppings and serve immediately.

    Notes

    • Take the extra 2 minutes to make your own cornbread. It really isn't any more work but the taste is outstanding.
    • Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test 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.
    • Store any leftovers in an airtight container in the fridge for 2-3 days.

    Nutrition

    Serving: 1serving | Calories: 523kcal | Carbohydrates: 52g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 112mg | Sodium: 1124mg | Potassium: 541mg | Fiber: 8g | Sugar: 7g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
    « Fig Pizza with Prosciutto
    Savory Dutch Baby »
    269 shares

    Receive Top 25 Recipes

    Reader Interactions

    Comments

    1. Chris says

      November 21, 2019 at 7:40 pm

      5 stars
      Yes please!

      Reply
    2. Van says

      November 29, 2019 at 1:13 pm

      Can this be made with leftover cornbread?

      Reply
      • Ryan says

        November 29, 2019 at 6:46 pm

        Yes that could work as well!

        Reply
    3. Jeff says

      December 06, 2020 at 7:47 pm

      5 stars
      This was very good and will make this again. The only thing I did different was I used smoked turkey.

      Reply
      • Ryan says

        December 06, 2020 at 8:35 pm

        Smoked turkey sounds delish!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Chisel & Fork

    ryan standing in kitchen

    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

    Get Your Free Copy of My Top 25 Most Popular Recipes

    title page of ecookbook

    Easter Day Recipes

    • orange roll on spatula above rolls in baking dish
      Orange Rolls
    • overhead shot of smoked spatchcock chicken on wood board
      Smoked Spatchcock Chicken
    • mini ham and cheese quiche stacked on cutting board
      Mini Ham and Cheese Quiche
    • chocolate hazelnut biscotti stacked on white plate
      Chocolate Hazelnut Biscotti

    Popular Recipes

    • chocolate chip scones stacked on white plate
      Chocolate Chip Scones
    • spoon lifting out chicken paprikash
      Chicken Paprikash
    • close-up of german chicken schnitzel on white plate
      Chicken Schnitzel
    • close-up of pork tossed in sweet soy ginger garlic sauce on bed of white rice
      Mongolian Pork

    Featured In

    logos of places where Chisel & Fork has been featured

    Footer

    ^ back to top

    Information

    • About
    • Privacy Policy
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates
    • Recipes
    • DIY

    Contact

    • Contact
    • FAQ
    • Work With Us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Chisel & Fork

    269 shares