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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources