One-Pot Cheesy Turkey Tamale Pie
Make a quick and easy One-Pot Cheesy Turkey Tamale Pie. This is a great recipe for a weeknight dinner or for using up leftover turkey.
Make a quick and easy One-Pot Cheesy Turkey Tamale Pie. This is a great recipe for a weeknight dinner or for using up leftover turkey.
- 2 tablespoons chili powder
- 2 cups chicken broth
- 2 cups milk
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 cup polenta
- 4 ounces sharp white cheddar cheese shredded, plus 4 ounces more for topping
- 1/4 teaspoon salt + pepper
- 2-4 tablespoons butter (your preference)
- 2 cup leftover turkey shredded
- 1 cup leftover gravy (or 1/2 cup extra enchilada sauce)
- 1 1/2 cups red enchilada sauce
- 2 teaspoons smoked paprika
- 1 teaspoon salt + pepper
- 1 red pepper diced
- 1 1/2 cups cooked black beans (rinsed + drained if using can)
- diced avocado
- pomegranate salsa (or any salsa)*
- 4 ounces queso fresco or cotija cheese crumbled
- fresh cilantro chopped
- crushed tortilla chips (i forgot to add these in t but you should do this!)
- Carbohydrate 53.7994864024277 g
- Cholesterol 598.086999265144 mg
- Fat 115.4571932093 g
- Fiber 4.01311250559689 g
- Protein 152.102180005651 g
- Saturated Fat 37.2342184559274 g
- Serving Size 1 1 Serving (991g)
- Sodium 746.254371864868 mg
- Sugar 49.7863738968308 g
- Trans Fat 10.0839929883249 g
- Calories 1901 calories
Step-by-step
- Start by making the polenta. Pour the chicken broth and milk into a medium size brasier or high-sided skillet and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.
- Preheat the oven to 375 degrees F.
- While the polenta is cooking, mix together the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt and pepper in mixing bowl. Stir in the red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over, spreading it in an even layer. Top with cheese. Bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes and then serve with fresh cilantro, salsa and queso fresco or cotija cheese. Enjoy!
Polenta does the heaviest lifting in this dish, acting simultaneously as a starchy base and a structural floor that must support a heavy, wet layer of meat and sauce without disintegrating entirely into mush. Whisking coarse cornmeal slowly into a boiling blend of two cups chicken broth and two cups milk prevents the catastrophic clumping that ruins batches before they even hit the oven. While standard recipes demand strict adherence, adjusting components requires precise ratios to avoid watery structural collapse.
- Substituting the required cup of leftover gravy with an extra half-cup of red enchilada sauce changes the sodium levels and moisture content, so supplement the missing fat by whisking an extra tablespoon of butter directly into the hot polenta before baking.
- Baking at 375 degrees Fahrenheit for 25 to 30 minutes requires careful observation of the edges, where bubbling red sauce indicates the interior has reached temperature while the top cheese achieves a golden, melted state.
- Allowing the baked dish to rest for 5 to 10 minutes out of the oven is non-negotiable; cutting into boiling-hot cornmeal immediately guarantees structural failure on the plate.
- Using coarse-ground polenta instead of instant cornmeal yields a firm, toothsome base that withstands the heavy moisture load of black beans and diced red peppers without turning pasty.
Multitasking the stovetop polenta while mixing the turkey, spices, and beans in a separate bowl demands strict kitchen choreography to keep the cornmeal smooth while prep finishes. Controlling moisture from the start prevents a soupy final result.
