Roasted Poblano Peppers Stuffed with Turkey Confit

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
15

A stuffed pepper all dressed up. Start with luscious turkey confit, add raisins and mushrooms, spice it up, and you have a dish sure to please.

Ingredients

20-lb. whole turkey
1 1⁄2 cup kosher salt
1⁄2 cup black peppercorns
3 gal. duck fat
1 lb. red bell peppers, seeded and julienned
1 lb. green bell peppers, seeded and julienned
1⁄2 lb. onion, julienned
Olive oil, as needed
7 lb. plum tomatoes, roasted
1⁄3 cup salt
1⁄3 cup ground pepper
2 tbsp. chili powder
1 cup pineapple juice
4 oz. shallots, sliced
2 tbsp. garlic, minced
1 lb. chanterelle mushrooms, cleaned and quartered
1 lb. shiitake mushrooms, cleaned and sliced
1⁄2 cup dry sherry
1⁄2 cup raisins
3 cups turkey stock
3 tbsp. chili powder
2 tbsp. cumin
8-10 oz. Manchego cheese, grated
15 poblano peppers
Sour cream, as needed for garnish

Steps

nder

1. With a boning knife, remove turkey breasts, legs, wings and thighs and place in roasting pan with a rack. Cover with 1 cup salt and chill overnight.

2. Place turkey and remaining salt and peppercorns into a large pot; add duck fat to cover. Simmer over low heat until turkey falls from the bone. Drain turkey well (strain and reserve oil for future use). Pull meat from bones, shredding as you go. Reserve meat.

3. In a skillet over low heat, sauté bell peppers and onions in olive oil until softened. Stir in tomatoes, salt, pepper, chili powder and pineapple juice; simmer 30 min. Puree in a blender or food processor until smooth; season to taste and reserve sauce warm.

4. In a skillet, sauté shallots, garlic and mushrooms in olive oil until softened. Deglaze with sherry. Add raisins, turkey stock, chili powder, cumin and reserved turkey confit. Cook over medium heat until mixture is reduced and almost dry. Stir in cheese and remove from heat. Allow to cool.

5. Blister poblano peppers in a 400° F fryer (or oven) and shock in cold water; drain and peel. Make a cut into the side and stuff each pepper with 4-5 oz. of turkey confit. Place peppers cut-side down on a sheet pan and reserve.

6. For service, place peppers in a hot oven until heated through. Nap plates with 6 oz. warm tomato sauce, top with stuffed pepper and garnish with sour cream.

More From FoodService Director

Ideas and Innovation
cold storage boxes

When working with a small footprint, the back of the house often gets squeezed in the interest of preserving precious seats. But as storage space contracts, these restaurant operators are getting resourceful with everything from shelves to ceiling height to inventory in ways that FSDs can apply, too.

“When we were first tasked with figuring out smaller footprints, when it came to interiors, it was like a bad riddle,” says Trinity Hall, SVP of development for Dallas-based Dickey’s Barbecue Pit, which shrunk its prototype from 2,200 square feet to 1,800. “Let’s make it smaller and...

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

FSD Resources