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This turkey tamale pie is loaded with turkey, gravy and a homemade cornbread, making it a great leftover Thanksgiving recipe. It's so good, you will be looking for a reason to have turkey besides the holidays.
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. And if you need a turkey recipe, try this Instant Pot turkey breast.
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Why You Will Love This Recipe
- Perfect for leftovers - A creative way to repurpose turkey, gravy, and other holiday leftovers into a hearty, flavorful dish.
- One-pan wonder - Combines cornbread and a savory filling in a single dish for easy prep and minimal cleanup.
- Customizable - Adjust the protein, veggies and spice levels to suit your preferences or dietary needs.
Ingredient Notes
- Cornmeal - Provides the base for the cornbread layer, adding a slightly grainy texture and classic tamale pie flavor. Use medium-grind for the best balance of texture and moisture.
- All-purpose flour - Balances the cornmeal, giving the bread structure and a soft crumb.
- Baking powder - Leavening agent to help the cornbread rise and stay fluffy.
- Sugar - Adds a touch of sweetness to contrast the savory filling. Adjust based on taste preference.
- Salt - Enhances the flavor of the cornbread and filling.
- Milk - Provides moisture and helps bind the cornbread ingredients. Whole milk works best.
- Unsalted butter - Adds richness to the cornbread. Melt for easy incorporation.
- Egg - Acts as a binder, giving the cornbread structure.
- Corn - Adds bursts of sweetness and texture to the cornbread and filling. Can mix in frozen.
- Pepper jack cheese - Melts well and brings a slight kick to both the cornbread and topping.
- Red enchilada sauce - Forms the base of the filling's flavor. Choose a mild or spicy variety to suit your taste.
- Gravy - Adds richness and depth to the enchilada sauce. If you don't have any leftover just whip up this easy turkey gravy.
- Turkey - A great way to repurpose holiday leftovers. Shred or chop for easier mixing. I have a great herb roasted turkey or spatchcock smoked turkey recipe.
- Diced green chiles - Adds mild heat and tangy flavor. Use canned for convenience.
- Salt, chili powder, cumin, paprika, garlic powder - The spice mix provides warmth and a smoky, savory profile. Adjust the heat level by increasing chili powder or adding cayenne
- Black beans - Adds protein and texture. Rinse and drain canned beans before using.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- Substitute cornmeal with masa harina for a more authentic tamale flavor.
- Use gluten-free instead of all-purpose flour for a gluten-free version.
- Swap milk with buttermilk for added tang.
- Replace frozen corn with canned corn (drained) or fresh corn kernels.
- Use cheddar, Monterey Jack or a Mexican blend instead of pepper jack cheese.
- Instead of store-bought, you can make your own homemade red enchilada sauce.
- Substitute turkey with shredded chicken, ground beef or crumbled tofu for a vegetarian version.
- Replace diced green chiles with fresh jalapeños (minced) or omit for a milder dish.
How to Make Turkey Tamale Pie
Please note full ingredient list and instructions can be found in recipe card below.
Whisk together the dry ingredients for the cornbread in a large bowl. In another bowl, whisk the wet ingredients. Combine wet and dry ingredients, then fold in corn and 1 cup of pepper jack cheese.
Spray a 10-inch cast iron skillet, pour in batter, and spread evenly. Bake at 425°F for 15–18 minutes, until set.
Poke holes in the cornbread and pour ½ cup of a mixture of enchilada sauce and gravy over it.
Mix turkey, green chiles, spices, black beans and corn with the remaining sauce mixture. Spoon over cornbread, top with 1 cup of cheese, and bake for 25–30 minutes until bubbly and golden.
Recipe FAQs
This tamale pie doesn't have to be a leftover Thanksgiving recipe. Shredded chicken, ground beef, ground turkey or even plant-based meat substitutes work well. You can also replace the gravy with more enchilada sauce.
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.
A 10-inch cast iron skillet works best, but you can use a 9x9-inch baking dish or any similar-sized oven-safe pan.
Yes! You can prepare the cornbread layer and filling separately, then assemble and refrigerate for up to 24 hours before baking. Add the cheese topping just before baking.
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. Reheat in the oven at 350°F or in the microwave until warmed through.
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.
- 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.
- Allow the pie to cool for 5–10 minutes after baking to make slicing easier and prevent it from falling apart.
Other Leftover Thanksgiving Recipes
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, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Turkey Tamale Pie
Ingredients
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon sea 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 chiles
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea 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.
- 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 bowl, mix together the red enchilada sauce and gravy. Take ½ cup and pour over top the cornbread.
- Add the turkey, green chiles, 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.
- 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.
- Allow the pie to cool for 5–10 minutes after baking to make slicing easier and prevent it from falling apart.
Chris says
Yes please!
Van says
Can this be made with leftover cornbread?
Ryan says
Yes that could work as well!
Jeff says
This was very good and will make this again. The only thing I did different was I used smoked turkey.
Ryan says
Smoked turkey sounds delish!