TURKEY AND POBLANO RED EYE STEW

Turkey and Poblano Red Eye Stew image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29

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6 poblano peppers
4 cups turkey or chicken stock
2 tablespoons olive or canola oil
2 large starchy potatoes, peeled and cut to 1-inch dice
Salt and freshly ground black pepper
2 tablespoons ancho chile powder or mild chili powder blend
4 cloves garlic, chopped
2 onions, chopped
1 cup strong coffee
About 3 tablespoons Worcestershire sauce
2 tablespoons light brown sugar
1 large fresh bay leaf
1 small cinnamon stick
1 cup boiling water
1/2 cup masa or corn meal
1 to 1 1/2 pounds Buttermilk Brined Turkey Breast, recipe below, or roast turkey breast, cut to 1-inch dice
Sour cream, for passing
4 cups buttermilk
1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
2 round tablespoons kosher salt
6 to 8 peppercorns
2 to 3 cloves garlic, crushed
1 lemon, sliced
A few sprigs chives, coarsely chopped
A few sprigs dill, coarsely chopped
A few sprigs parsley, coarsely chopped
3 boneless turkey breasts (about 2 1/2 pounds)
Olive or canola oil
Poultry seasoning

Steps:

Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use.
Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers.
Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken.
Serve the stew in shallow bowls.
Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
Preheat the oven to 325 degrees F.
Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.