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Hey, hi! Happy Thanksgiving week!
And Happy 19th Birthday to my brother, who is closest in age to me, Kai (Malachi)!!
I can already tell it’s going to be a pretty awesome week. For one, it’s a super short week, so we have that going for us (hello four-day weekend!). Two, Thursday we get to eat till we just can’t eat anymore (bring on all the butternut squash, pomegranate salad and um pies!) and then Friday is the official start to the Christmas season.
I mean, over here we have officially been going hard-core Christmas since Saturday when we cut down the Christmas tree. But that’s just us, or the girls of the family anyway. I mean, it’s been like a winter wonderland here so it’s pretty hard NOT to get in the spirit. All the boys are disgusted in us, if it where up to them they’d put the tree up on Christmas Eve. They are all a bunch of Scrooges if you ask me.
But whatever, this week is still all about Thanksgiving… ok, maybe a little Christmas talk, but then back to Thanksgiving!!
Some years, our house is full of people for Thanksgiving and some years it is super small. Of course the year I do not even have a working oven, our table is pretty full. Not huge or anything, but still full. All of my siblings will be here so that’s nine of us, plus Blake who should probably just change his last name to Gerard by now and then three guests. There could definitely be more added on, but as of right now this is the head count.
Guaranteed there will be a handful of last-minute people who show up needing a good meal though. It happens every year. Especially since we eat dinner pretty late in the day. Like 7:30pm or 8:00pm. This gives people time to finds us, get comfy and stay a while. Mom and I always shoot for seven, but then gravy happens and well we honestly both suck at gravy so we never end up eating till like eight. But it’s ok because we kind of like late meals over here.
Also, it’s gonna be a crockpot Thanksgiving….should be interesting.
I wasn’t really sure I’d have a ton of turkey leftovers this year because I honestly never do, so I made some turkey breast the other week for the sole purpose of making this tamale pie. I have been thinking about it ever since October 31st. Waiting till Thanksgiving for this was not an option.
When cheesy polenta is involved you know it’s going to be good. Just sayin.
This pie could not be more perfect for the day after Thanksgiving dinner. It feeds all those lingering guests and it’s so easy to make. Plus, it’s saucy, creamy, cheesy and delicious. Perfect cozy, family comfort food.
It’s like a tamale, but better if you ask me, because well, you don’t have to do all the work of real tamales. FYI – if you’ve never made tamales before – they are work. I tried a few Christmases ago to make them for twenty plus people and I have regretted it ever since. So I now make tamale burrito bowls and tamale pies to get my tamale fix. It’s brilliant. <–Been watching too many Jamie Oliver you tube videos apparently.
I made this two ways, one family style and one, in cute little individual skillets. The mini skillets make such a fun presentation, but for some reason they didn’t seem to be as saucy as the big family style pie. Either way is good, but if you are only serving four, the skillets are always a crowd pleaser.
If you’re not cooking a turkey this year or you just don’t have any turkey leftovers, use chicken. Don’t let a lack of leftovers stop you from making this. This One-Pot Cheesy Turkey Tamale Pie is too good, and way too easy. You just need one-pot, one mixing bowl and an oven. Oh what I would do for an oven! Did I mention that if one of you guys somehow manages to get me an oven (by Thanksgiving) I will send you cookies in the mail for like a year? I really will.
And with that I am done. I need to go buy some crockpots or mini ovens or something to cook all my sides in. The turkey’s getting cooked in this thing. OMG. Someone send help (or ovens!).
One-Pot Cheesy Turkey Tamale Pie.
Servings: 6
Calories Per Serving: 835 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Polenta
- 2 cups chicken broth
- 2 cups milk
- 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
Turkey Mixture
- 2 cup leftover turkey shredded
- 1 cup leftover gravy or 1/2 cup extra enchilada sauce
- 1 1/2 cups red enchilada sauce
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt + pepper
- 1/2 teaspoon cayenne pepper
- 1 red bell pepper diced
- 1 1/2 cups cooked black beans rinsed + drained if using canned
To Serve
- diced avocado
- pomegranate salsa * or any salsa
- 4 ounces crumbled queso fresco or cotija cheese
- fresh cilantro chopped
- in crushed tortilla chips (I forgot to add these the photos but you should do this!)
Instructions
- Make the polenta. Pour the chicken broth and milk into a mediumpot 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.
- Meanwhile, preheat the oven to 375 degrees F.
- Combine the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, and cayenne in large 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 he polenta, spreading it in an even layer. Top with cheese. Transfer to the oven and 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. Enjoy!
Notes
*To make a quick pomegranate salsa, combine 1 1/2 cups pomegranate arils with 1 small seeded + diced jalapeno, juice of 1 lime and 1/4 cup cilantro.
Ok, now let’s grab some forks already!
This post was originally published on November 24, 2014
Tieghan this looks delicious and those small skillets packed on top of each other – just stunning!!
THANK YOU!
I am ALL for this delicious looking pie, especially because it uses leftovers. Yum, yum YUM!
Thanks so much! Hope you had a great day!
I would totally cook another turkey just to have leftovers for this tamale dish! Yum! I’d probably get more excited about this than the regular turkey, ha!
Hah! Thank you so much! Happy turkey week, Laura!
What a beautiful presentation! I like all these little pots and the contents look delicious! 🙂
Thank you so much!! 🙂
Holy smokes Tieghan, this looks so amazing. Where do I start? The crispy browned cheesy edges or the cotija crumbled with avocado, or the spicy turkey inside? Man this is a winner.
THANK YOU!!
Happy bday to your lil broski!! This pie is driving me bonkerdoodles…Like I’d rather eat this tamale pie than a pumpkin pie and i LURVE pumpkin pie, so that’s saying a lot, no joke. Beautiful as always, sister! Happy Thanksgiving week to ya!
Thanks Julia! Happy Turkey week!
Im all about one-pot meals. I love this, for ease of cooking and this recipe – delicious!
Thank you!
Have you ever considered grilling your turkey? I live in Iowa and the first time my husband made a grilled turkey it was 0 degrees outside. Not only does it take the mess out of the kitchen, but it takes less time (it was less than 3 hours for a 12 pound turkey). Best turkey I’ve ever had. The only thing is you don’t get drippings for the gravy, but he made some homemade stock (yep, he’s that kind of guy) so we’re good. He’s doing this for me so that I can use all my ovens (sorry I have two) for Thanksgiving. Great recipe on America’s Test Kitchen’s website! Good luck!
That is a great idea!! I think I am frying it this year, but I so want to try grilling a turkey, yum!
OMG! I totally made a tamale pie yesterday. Aren’t they the best? Your version looks amazing!
The best!! ha! Thanks Lauren! 🙂
What a great dish for the day after Thanksgiving! Love the addition of pomegranate salsa.
Thanks Suzy!!
This just might be the best use of Thanksgiving leftovers I’ve ever seen. All that saucy, cheesy goodness? Yessssssssss.
THANK YOU! Happy Turkey week!
GAH! I want to come to your house for Thanksgiving! I am making my first turkey….so that should be interesting!
AND since I am making a WHOLE turkey for 2 people…you betta believe the leftovers are being this cheesy goodness! Pinned!
Thank Taylor!! A thanksgiving for two sounds fun!
Tieghan, this looks like the best thing to make with leftovers. If we don’t have leftover turkey, I’m making it with chicken for sure!
Thanks so much, Bri!! chicken will be awesome!
OMG! This looks delicious, Tieghan! I’m sorry that all of your brothers are scrooges but glad that you girls aren’t letting that stop you. I can’t wait to see what you come up with for the holidays.
I hope you get a new oven soon (hopefully by thursday). I don’t know what I’d do if mine broke because you can’t even buy crockpots where I live.
Thanks Tori! 🙂
PS, where do you live if you do not mind me asking?!?!
When I was a kid I thought getting a jar of tamales was a real treat. But this pie would be so good now. This past summer I got a jar of tamales just not the same any more.
Thanks Nancy!