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
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources