Thanksgiving is this week, are you ready? Are you ready for all the leftovers? I love a good turkey sandwich the day after Thanksgiving, but after one of them? I am done. So that leaves a couple pounds of turkey to deal with. This will use up some of that, and completely transforms the leftovers, so no one will know. Which in my family can be half of the battle.
I have had this recipe bookmarked forever! Originally it was made with chicken, but it works great for leftover turkey. It puts a whole new spin on your Thanksgiving dinner. The base of this pie is a box corn bread mix. You mix in a can of cream style corn. This would be another great opportunity to use up some leftovers. If you have any kind of corn left from your dinner, just mix that in. My family makes a creamy, cheesey corn dish for the holidays. I would use that in a heart beat instead of having to have a can of corn on hand.
This came together very quickly. In my head I thought it was going to be more work than it was. After about 10 minutes of work it was baking in the oven, and we were waiting for ooey, gooey, sauce, cheesey goodness. A little heat from the enchilada sauce, cornbread, and spiced turkey make for a great dinner. This was a hit in my house, and will be made again and again (with turkey or chicken.
Turkey Tamale Pie
Adapted from Pinch of Yum
1/3 cup milk
1 (14 3/4 oz) can cream style corn
1/2 tsp cayenne pepper
2 Tbls taco seasoning
1 (8.5 oz) box corn muffin mix
1 (4 oz) can chopped green chiles, drained
1 (10 oz) can enchilada sauce
2 cups turkey, cooked and shredded
3/4 cup cheddar cheese, shredded
Preheat oven to 400 degrees. Coat a pie plate with non stick spray.
In a bowl combine the corn muffin mix, egg, milk, corn, cayenne, green chiles, and 1 Tbls taco seasoning. Stir until everything is combined and moist. Pour into prepared pie plate. Bake for 20-30 minutes. The corn bread will barely be set.
Meanwhile, toss the turkey with the remaining taco seasoning. Remove corn bread from the oven. Using a fork pierce the entire top of the corn bread. Pour enchilada sauce over the top. Spread turkey over the top of the sauce, and sprinkle with cheese. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted. Remove from the oven, and let sit for 5 minutes before serving. Top with cilantro if desired.