By Ned White, Bangor Daily News
Recipe for a terrific real-Southwest tamale pie with a soft cheesy “crust” to feed four. The kitchen smells soooo good when this is baking!
I’ll say it again – Wow. This is real Southwest cookery at its most savory and people-pleasing, and it’s a blast to make – a “pie” of turkey (or chicken) with various veggies and spices, topped with a fluffy and lightly cheesy cornmeal crust. My wife made this, but it was a joint effort because I was right behind her with the camera.
My guess is your Thanksgiving turkey leftovers are long gone, but if they’re not, this is a terrific way to treat them with the respect they deserve – savory, spicy, comfort-food satisfying. Or skip the turkey and use a roasted chicken instead. The recipe comes from our American Southwest cookbook, but I’ve made some slight changes to increase the yield: the book told us this made 6 servings, and it didn’t come close. Four of us ate this to the last hydrocarbon molecule, and were begging for more. Alas, it was not to be, darn the luck!
So the following should be plenty for 4 hungry people:
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