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Roast Turkey Adobado W/ Smoked Poblano-chestnut-portobello Stuffing
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    Roast Turkey Adobado W/ Smoked Poblano-chestnut-portobello Stuffing

  • 3 Poblano chilies smoked over mesquite*, peeled and seeded and medium diced
  • 1 Large yellow onion, peeled and medium diced
  • 4 Stalks celery, small diced
  • 2 T Garlic, crushed
  • 2 cups Portobello mushroom, large diced (dried, reconstituted porcini or shiitake may be substituted - Reserve the liquid)
  • 2 cups Chestnuts, roasted, peeled and coarsely chopped
  • 3 loves of cornbread coarsely crumbled
  • 2 cups Focaccia or French bread, large diced
  • 1 T Sage
  • 4 cups Chicken stock *
    Adobado Marinade:
  • 3/4 cup Pure chili powder (I recommend Santa Cruz Chile Powder)
  • 2 T Crushed garlic
  • 3 oz Fresh lime juice
  • 6 T Pure maple syrup
  • 1 T Balsamic vinegar
  • 2 T Olive oil
  • * (If using reconstituted mushrooms, the liquid can be substituted for half of the chicken stock.)

    Adobado Marinade:
    Combine all ingredients to make a paste. Coat bird and let sit overnight.

    Place all of the bread in a bowl large enough to mix well. In a large saute pan, sauté the garlic, onions, and celery. Then add the poblano chilies, mushrooms and chestnuts. Season with salt, pepper and sage. The onions should be translucent, the celery beginning to soften and the mushrooms cooked through. Add the sautéed vegetables to the breadcrumbs and mix thoroughly. Deglaze the sauté pan with the stock and bring to a boil. Ladle the hot stock into the stuffing, folding it in so that it is absorbed and the stuffing is mushy. Stuff and truss the cavities of the turkey and place the remaining stuffing in an ovenproof dish large enough to contain all of the stuffing. While the turkey is cooking, pour some of the rendered fat over the excess stuffing for flavor and moisture. When serving combine the stuffing from the turkey with the excess stuffing and reheat both.

    * To smoke poblanos prepare a small fire in an airtight BBQ (A Weber kettle works great) When the coals are hot place a large handful of WET mesquite chips over the coals. Place the poblano chilies on the grate and cover. In about 15-20 minutes, the chilies will be well-smoked and will peel easily.

    From: Adapted from Recipes and Tales from a Southwest Kitchen
    Posted By: ???
    Post Date: ???

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