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
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources