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Turkey Tamale Pie

Ground turkey, black beans, tomatoes, and corn baked under a cornbread crust made with browned butter.

Prep
15 min
Cook
1 hr 15 min
Total
1 hr 30 min
Yield
6 servings
Finished Turkey Tamale Pie

Instructions

  1. Heat the oven

    Position a rack in the center of the oven and heat to 425°F.

  2. Prepare the filling

    Dice the yellow onion. Cut the kernels from the corn. Drain and rinse the black beans. Shred the 4 ounces sharp cheddar cheese, thinly slice the green onions, and mince the cilantro.

  3. Brown the butter

    Melt the butter in an uncovered 5- to 7-quart Dutch oven over medium heat. Continue cooking, gently swirling the pot, until the milk solids are toasted brown and the butter smells nutty. Pour the browned butter into a heatproof container and reserve all of it for the cornbread crust.

  4. Brown the turkey

    Return the Dutch oven to high heat. Add the turkey and break it up with a wooden spoon or potato masher. Cook until no longer pink and beginning to brown, about 8 minutes.

  5. Cook the onion

    Add the yellow onion and minced garlic. Cook, stirring frequently, until the onion softens, about 4 minutes.

  6. Toast the spices

    Add the chili powder, cayenne pepper, cumin, and coriander. Cook until fragrant, about 30 seconds.

  7. Simmer the filling

    Add the corn, black beans, crushed tomatoes, and chicken broth. Bring to a simmer, then stir in the cheddar cheese. Reduce the heat to low. Cook uncovered, stirring occasionally, until thick and stew-like, about 10 minutes.

  8. Mix the dry ingredients

    While the filling simmers, whisk the cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl.

  9. Mix the wet ingredients

    In a second bowl, whisk the eggs, ¾ cup sour cream, and buttermilk. Slowly drizzle in all the reserved browned butter, whisking continuously.

  10. Make the batter

    Add the wet ingredients to the dry ingredients and whisk until evenly combined.

  11. Finish the filling

    Remove the Dutch oven from the heat. Stir in the green onions and cilantro. Season to taste with kosher salt and black pepper.

  12. Add the crust

    Place small dollops of batter across the filling. Gently spread them into an even layer without mixing the batter into the filling.

  13. Bake the pie

    Bake uncovered until the crust is pale golden, a skewer inserted into the cornbread comes out clean, and the center of the filling reaches 165°F, about 20 to 25 minutes.

  14. Rest and serve

    Let cool uncovered for 15 minutes. Serve with sour cream.