Turn Thanksgiving Leftovers into Turkey-Stuffed Poblano Chiles


| 11/17/2014 9:31:00 AM


Tags: Thanksgiving leftovers, poblano chiles, turkey, Tammy Kimbler, Minnesota,

Turkey Stuffed Poblanos with Cranberry Mole Recipe

Thanksgiving means leftovers. At my house the turkey can sometimes take up a whole shelf-worth of space in the fridge! But transforming the leftover bits into something wonderful can be a challenge, especially when you tire of sandwiches. My answer to turkey leftovers is Mexican stuffed poblano peppers.

Poblano chiles are those dark green, hand-sized peppers you often find in the Mexican produce section. They have a dark, rich pepper flavor that is not hot. They hold up beautifully when roasted and stuffed. If you can’t find these peppers, feel free to use green or red bell peppers, just don’t peel them as they are more delicate than poblanos.

The best part about this recipe is that you can make each component ahead of time and assemble them a half hour before dinner. All the parts will hold for several days in the fridge. The topping is perfectly fine stored in a sealed container the cupboard. So relax and enjoy your post-Thanksgiving time. And when you’re tired of leftovers, you can hit them with this recipe. They’ll never know!  

Turkey Stuffed Poblanos with Cranberry Mole Recipe

Ingredients:

Mole:
• 4 dried poblano chiles or 6 dried pasillo chiles
• 1/2 cup dried cranberries
• 1 cup turkey or chicken stock
• 1/2 onion
• 1 tbsp tomato paste
• canola or olive oil
• salt




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