Turkey Tamale Pie Recipes

TURKEY TAMALE PIE

Steps:

• Rinse corn husks and remove silk. Cover husks with warm water; let stand at least 2 hours until softened.
• In food processor or blender, place 1/2 cup almonds. Cover and process until finely ground; set aside. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil about 8 minutes, stirring frequently, until onion is tender. Stir in tomato sauce, paprika, red chile and red pepper. Heat to boiling; reduce heat. Simmer 1 minute, stirring constantly. Stir in ground almonds.
• In medium bowl, mix 1/2 cup of the sauce, the turkey, slivered almonds, raisins, bell pepper and green chiles. Set aside. Reserve remaining sauce.
• Heat oven to 350°F. Grease 10-inch springform pan. In large bowl, beat all dough ingredients with electric mixer on low speed, scraping bowl constantly, until well blended. Beat on medium speed 1 minute.
• Drain corn husks; pat dry. Line pan with corn husks, extending pointed ends of husks over side of pan. Spread half of the dough over husks on bottom of pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to edge of pan. Cover top of pan with piece of heavy-duty foil, 15 inches long, shaping down over side of pan (pointed ends of corn husks will bend down against outside of pan).
• Bake about 1 1/2 hours or until dough is set and slightly dry. Carefully remove side of pan. Serve tamale pie with remaining warm sauce and sour cream.

TURKEY TAMALE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
• Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
• Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
• Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.

TURKEY TAMALE PIE

Steps:

• Preheat oven to 400 degrees F. Brown turkey with chili powder.
• Add soup, pepper, corn, salsa, and water--cover and cook for 5 minutes.
• Spoon into casserole dish--place prepared corn mix onto top. Bake about 20 minutes.

TURKEY TAMALE PIE

Steps:

• Combine cornmeal, broth, yogurt and 1/4 tsp salt in small bowl.
• Saute onion in oil in 10-inch skillet over medium heat, 3 to 4 minutes.
• Add garlic; cook 30 seconds.
• Crumble turkey into skillet; sprinkle with chili powder, oregano, cumin, remaining 1/4 tsp salt and the pepper.
• Cook, stirring, until no pink remains, 2 to 3 minutes.
• Add tomatoes with their juice, crushing tomatoes with wooden spoon.
• Add corn.
• Bring to boiling.
• Lower heat to simmer.
• Pour two-thirds of yogurt mixture into simmering turkey mixture; stir and simmer 3 minutes. DO NOT LET BOIL.
• Smooth top: scatter 1/4 cup olive slices over top.
• Drizzle remaining yogurt mixture over top; sprinkle with cheese.
• Cover and simmer over very low heat without stirring, for 15 to 20 minutes or until set.
• Sprinkle remaining olives over top.
• Remove from heat.
• Let stand, covered for 10 minutes.
• Serve hot, spooning onto plates, or let cool completely and cut into wedges to serve.