1 Avocado, diced (for Topping)
15 oz Black Beans, drained (for Filling)
To Taste, Blackened Sriracha Rub Seasoning
2 tsp Blackened Sriracha Rub Seasoning (for Filling)
To Taste, Blackened Sriracha Rub Seasoning (for Polenta)
2 tbsp Butter (for Polenta)
2 tbsp Cilantro, chopped (for Topping)
1 cup Corn Kernels (for Filling)
2 cups Enchilada Sauce (for Filling)
1/2 Jalapeño, minced (for Topping)
2 cups Milk or Water (for Polenta)
1 cup Polenta, or Fine Cornmeal (for Polenta)
2 Scallions, sliced (for Topping)
2 cups Smoked Turkey Breast, shredded (for filling)
2 1/2 lbs Split Turkey Breast , bone-in
2 cups Turkey Stock (for Polenta)
4 oz White Cheddar, shredded (for Polenta)
4 oz White Cheddar, shredded (for Topping)
Get those famous tamale flavors without any of the extra effort in this Smoked Turkey Tamale Pie. The turkey is rubbed in our zesty Blackened Sriracha, smoked until tender, shredded then tossed together with enchilada sauce, black beans, and corn. Spoon it all on top of creamy polenta and top with gooey cheese for a satisfying comfort food the whole family will devour.
Wood Pellet Recommendation
In order to bring out some of the spicier notes in this recipe, we recommend using our Mesquite Blend Hardwood Pellets.
Note: This recipe uses Pit Boss Blackened Sriracha Rub Seasoning.
Note: This is also a great way to use up leftover turkey you have on hand!
Note: The FDA recommends to cook poultry to a minimum internal temperature of 165°F.
Don’t want to use turkey? You can swap chicken in its place for a more traditional take on this Mexican classic.