This dish not only makes delicious use of leftover turkey or chicken, but it tastes immeasurably better than any tamale pie you’ve ever tasted. It is a relative of that grammar school cafeteria favorite— but with a lot more interest and flavor. Moreover, the filling is versatile—leftover pork, veal, or duck also tastes wonderful tucked under a savory cornbread crust. To use fresh chicken or turkey thighs, poach for 45 to 60 minutes in lightly salted water or stock until tender. Cool, discard bone and skin, and coarsely chop the meat.

Filling

• 1/2 cup blanched almonds
• 5 cloves garlic, peeled but left whole
• 3/4 pound Chorizo or other spicy fresh sausage, in bulk or removed from casings
• 1 large onion, finely chopped
• 1 cup crushed tomatoes in puree
• 1 cup turkey or chicken stock
• 2 teaspoons ground coriander
• Pinch of cinnamon
• 1/2 cup chopped canned green chiles or 2 fresh Anaheims, fire-roasted, peeled, and chopped
• 2 Tablespoons commercial chile powder (Gebhardt brand is recommended)
• 1/2 teaspoon or more salt
• 1/4 cup dry bread crumbs
• 3 to 4 cups diced cooked turkey or chicken
• Freshly ground black pepper to taste

Chile Cornbread Crust

• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups grated Cheddar cheese
• 2 eggs lightly beaten
• 1 cup sour cream or yogurt
• 1 (8-ounce) can creamed corn
• 4 fresh Anaheim chiles, fire-roasted, peeled, and chopped
• 1 fresh Jalapeño, seeded and finely chopped, or 1 (4-ounce) can green chiles, chopped
• 3 Tablespoons melted butter

1. In a small heavy frying pan over medium heat, toast the almonds and garlic cloves, shaking the pan continuously until the nuts are lightly browned and the garlic is just beginning to color. Transfer to a food processor and process until finely chopped but not pureed. Set aside.
2. In a large heavy skillet or Dutch oven, fry the chorizo over medium-high heat for about 5 minutes, crumbling it with a fork as it browns. Add the onion and continue to cook for 5 minutes more, stirring frequently. Add the tomatoes, stock, coriander, cinnamon, chiles, chile powder, and ½ teaspoon salt. Bring everything to a boil, and then reduce to a simmer. Cook for 10 minutes. Add the toasted nuts and garlic, and just enough bread crumbs to thicken the sauce. Stir in the poultry. Taste for salt and pepper. Set aside to cool, or refrigerate overnight.
3. When you are ready to bake the pie, preheat the oven to 4OO°F. To make the topping, combine the cornmeal, baking powder, and salt in a medium-sized bowl. Stir in the cheese. In a separate bowl, combine the eggs, sour cream, corn, chiles, and butter. Add this mixture to the cornmeal mixture and stir just enough to moisten the corn-meal.
4. Transfer the turkey filling into a 3- to 4-quart casserole. Cover with the chile cornbread batter. Bake for 45 to 60 minutes, until the crust is golden. Serve at once. This dish rewarms well and is excellent as leftovers.