Transform Leftover Turkey into Tamale Pie Magic

Turkey Tamal Pie
November 25, 2024

This tamale pie is pure Tex-Mex magic, turning your Thanksgiving leftovers into something even better than the original meal. With shredded turkey, a smoky chipotle salsa, beans, and plenty of cheese, it's comfort food at its finest. Topped with a buttery masa layer, this dish is a perfect blend of rich, savory, and cheesy flavors. While it may not replace a traditional tamal, it's definitely our favorite way to make the most of leftover turkey. Simple, satisfying, and sure to become a holiday favorite!

La Familia Masa Harina Bundle
Turkey Tamale Pie

Turkey Tamale Pie

Masienda Team

Ingredients

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    • 1 ½ pounds leftover turkey, shredded

    • 1 medium white onion, diced

    • 4 garlic cloves, minced

    • 1 15-ounce can whole peeled tomatoes

    • 2-4 chipotle chiles in adobo sauce (canned)

    • 1 cup turkey stock or low-sodium chicken broth

    • 1 to 2 tablespoons adobo sauce from the canned chipotles

    • 1/2 teaspoon salt

    • 2 teaspoon brown sugar

    • 1/2 teaspoon coriander

    • 1/2 teaspoon cumin

    • 1 15 oz can pinto or bayo beans (or equivalent cooked)

    • 1 cup shredded cheddar cheese (1/2 of an 8 oz block)

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    • 2 cups Heirloom Corn masa harina

    • 2 teaspoons baking powder

    • 1 teaspoon salt

    • 2 1/2 cups turkey stock or low sodium chicken broth

    • 4 ounces (1/2 cup or 1 stick) butter, melted

    • 1 cup shredded cheddar cheese (1/2 of an 8 oz block)

    Directions

    1. Preheat the oven to 400°F.

    2. In a blender, combine whole peeled tomatoes, chipotle chiles, adobo sauce, and broth, and pulse until smooth.

    3. In a large cast iron skillet, sauté the onion in olive oil until softened. Add the chopped garlic and sauté for a few more minutes. Add the salt, brown sugar, coriander, and cumin, stirring for another minute or two to toast the spices.

    4. Add the tomato and chipotle mixture to the onion mixture along with the leftover shredded turkey and allow to come to a simmer. Taste and add salt or additional adobo sauce from the canned chilies if desired. Add beans (if using) and stir well. Let the mixture simmer, allowing its liquid to reduce, while you make your masa.

    5. To make the masa, combine the masa harina, baking powder, and salt in a medium bowl. Add the melted butter and broth and stir until smooth.

    6. Stir in 1 cup of shredded cheese into your turkey and salsa mixture.

    7. Now drop large spoonfuls (an ice cream scoop can be helpful) of your masa onto your turkey and salsa mixture, spreading gently to cover as best as possible. The masa will be very thick and may not cover every inch, but that's okay. Sprinkle the remaining cup of cheese over the masa layer.

    8. Bake for 40 minutes or until the top is browned and the sauce is bubbling at the edges. Let your tamale pie rest for about half an hour, allowing flavors to further meld.

    9. Serve as is or top with Mexican crema, cilantro, scallions, or more cheese!

    6 comments

    MASIENDA |

    Hi Justin! For a 9×13, we’d scale the recipe up about 1.5x so the filling stays generous and the masa layer doesn’t feel too thin. Bake at 400°F and plan for 45–55 minutes, until bubbly at the edges and golden on top. You can use any of our masas here, but we’d recommend yellow — it’s a little more corn-forward and savory, which pairs beautifully with the smoky chipotle and turkey.

    JUSTIN |

    What adjustments would you make for a 9×13 pan for a larger group? And what do you think is the best Masa to use of white, yellow, or red for this?

    PJ |

    Yum!!! I made this with supermarket rotisserie chicken and it was delicious! Added more cumin, used fresh tomatoes, cooked some Rancho Gordo beans and used some of the bean “likker” in place of some of the broth, otherwise followed the recipe. Will definitely mKe again!

    JULIANE L |

    I made this in a desperate attempt to use up all the thanksgiving turkey last year. And boy was it worth it! Not only did it use up A LOT or turkey, it was also our favorite leftover dish ever! I have since made this 2 more times with impossible ground meat and rotisserie chicken respectively and it was a huge hit every time. The flavors in the filling are perfect and that topping is to die for! I will make this again and again!

    MASIENDA |

    Hi Juan! We recommend cooking the filling on low for 3–4 hours or high for 1.5–2 hours—just long enough for the flavors to meld and the mixture to thicken. Once the filling is ready, spread the masa topping over it and cook on high for about 30–45 minutes, or until the masa is firm and cooked through. Add the cheese during the last 10–15 minutes to let it melt nicely. This should give you a perfectly tender masa layer without overcooking. Let us know how it goes!

    JUAN JENI |

    Hi I would like to try the turkey pot pie in a crock pot . Have any suggestion on to cook on high or low for how many hours ? thanks

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