Saturday, August 15, 2009

Turkey Tamale Pie

This has become the summers favorite and I have had multiple requests for the recipe so i am posting it, and I took some pictures the last time I made it to accompany the recipe.

2 pounds of ground turkey
1/4 cup chili powder divided
3 cups of salsa
2 4oz cans of diced chilis or fresh roasted ones
2 16 oz can of pinto or black beans ( mash one)
2 2.5 oz can of black olive drained
1 cup of fresh chopped cilantro divided
2 cups of cornmeal
2 tsp salt
2 cups, 8 oz of grated sharp cheese

Heat two 12 inch skillets medium heat and add the turkey and lightly season with salt and cook until it turns from pink to brown, stir in 3 Tbs chili powder, then the salsa, green chilis, beans, olives and 1/2 cup of cilantro simmer about 5 minutes.
Pour into two casserole dishes and sprinkle with half of the cheese.
For the topping, bring 6 cups of water, cornmeal, remaining 1 Tsb chili powder and 2 tsps of salt to boil in a large pot, whisking frequently until it thickens to a mushy consistency (like grits). Pour over hot mixture spreading with a spatula to completely cover the casserole dish, sprinkle with remaining cheese and cilantro.
Bake or broil until the top gets browned. Let rest 5 minutes and serve.
This recipe can easily serve a large gathering, I frequently cut it in half and it will serve four with a little leftovers. Reheats well and is awesome the following day!
One of the things I love about this recipe, its ground turkey, so much healthier than beef and wonderfully flavorful. As you can see in my pics I improvise and add whats in season, in this one, some fresh tomatoes and peppers were added that were grown in Daves organic garden. Don't be surprised if your guests ask for the recipe too!
Bon Appetite!

1 comment:

Leah Fry said...

That looks awesome. I may have to give that a try with our favorite veggies.

Sorry about the publication. Hope you are able to find another gig.