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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!).
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ok, now let’s grab some forks already!
I’ve never used polenta before, but I had corn meal that substituted. The flavors were delicious, but was the cornmeal mush supposed to cook into a crust, or does it stay really gooey?
Hi!
So sorry but since you did not use polenta I really don’t know what the texture of the cornmeal would be. Please let me know how else I can help! xTieghan
This was so good. I used my left over turkey and gravy and in no way did it taste like Thanksgiving leftovers. Adding the chips was a perfect contrast to the creamy polenta.
Thank you so much for trying this Heather! I am so glad it turned out so well for you! xTieghan
Does anyone know if instant polenta will work? Thanks!
Hey Angela! I think instant polenta should work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Thank you for this recipe, we can’t use tomato, so I looked up a tomato free enchilada sauce and the recipe came out really great.
We have to cook gluten free, dairy free, egg free, tomato free so it was a treat to find this yummy recipe and make a couple of changes to it. Yes it works with unflavored coconut milk and it is still good without the cheese.
Thank you Ute! xTieghan
Can u freeze?
HI! Yes, this works well as a freezer meal. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
The first time I made this I knew I would not be able to wait until next thanksgiving to have it again. Tonight I sauteed onions and red peppers and used strips of tenderized cube steak. Subbed beef broth in the polenta and made gravy from a mix. . This recipe is very versatile! Next I want to try with shredded pork and Chile verde sauce. Thank you for sharing!
Ooo yum! I am so glad you loved this recipe, Keli! Thank you so much!
This was very good. We made a few changes based on personal preferences, but really appreciate the inspiration for a meal that was requested by my husband, “to be in regular rotation.” Which is good, because we have about 17 pounds of turkey leftover. Blessings, Mattie
That is so amazing! I hope you both continue to love this recipe, Mattie! Thank you!
This was delicious!! ❤️❤️❤️ Will definitely make again.
Thank you Kara!
Try
?
Making this now with leftover smoked turkey. Looks tasty! A big green egg would solve all your problems. You can grill, smoke and even bake in it. Yep, know from experience, my sons birthday cake ?.I’m also making the cranberry thyme cocktails as well. I am really digging big batch cocktails right now- keep them coming!
I am so glad you like this! I hope it turns out amazing for you Alexis!
Gave this recipe a try tonight. It was a hit! Thank you for sharing.
So happy you liked it thank you Jeanine!
Just made this and split it into 2 foil pans. If I were to freeze one, would I cook it first or freeze after layering?
Ps-I cooked one and it is yummy!
HI! I would freeze uncooked. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made this with our Thanksgiving leftovers. I ended up dumping leftover creamed corn in too! Everyone LOVED it! Even my vegetarian brother-in-law. Let’s just say there was no leftover turkey tamale pie! This was so popular everyone wanted me to make it for pi day! No corn this time but still super delicious!
I am really glad you and your family enjoyed this recipe Kathy! Thank you so much!
This looks so delicious! No turkey leftovers but I am going to use chicken.
Haven’t had tamale pie in decades, but I remember it growing up. This recipe
makes me want to make it. I remember the
tamale part being on top instead of at the bottom. Would it make a difference if you
put the polenta on top of the turkey mixture and cheese?
Mary
Hi! It doesn’t really make a difference, so please do whatever you wish! Either way it will be great! 🙂 Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s 🙂
How many does this recipe serve?
About 6. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂