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
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

FSD Resources