Best Turkey And Poblano Red Eye Stew Recipes

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TURKEY AND CORN CHOWDER WITH BACON AND CHIPOTLE



Turkey and Corn Chowder with Bacon and Chipotle image

One recipe for Buttermilk Brined Turkey Breast is enough for this Turkey and Corn Chowder with Bacon and Chipotle recipe as well as the Turkey and Poblano Red Eye Stew and the Pilgrim Casserole later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 27

5 ears corn on the cob
4 cups chicken stock
Herb bundle of parsley, dill and thyme
1 tablespoon olive or canola oil
6 slices good-quality bacon, chopped
2 cloves garlic, chopped
2 onions, chopped
1 large fresh bay leaf
2 tablespoons chipotle in adobo, pureed
1/2 cup masa or corn meal
1 1/2 cups heavy cream
One 4-ounce can diced green chiles
1 pound Buttermilk Brined Turkey Breast, recipe follows, or roast turkey breast, sliced and chopped into bite-size pieces
Salt and freshly ground black pepper
Crusty Portuguese rolls or toasted English muffins, for dunking
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:

  • Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer.
  • In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree.
  • Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken.
  • Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper.
  • For extra thick chowder, puree half of the corn kernels before adding to the soup.
  • 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 the 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.

SUNNY'S EASY RED-EYE BEEF STEW



Sunny's Easy Red-Eye Beef Stew image

Provided by Sunny Anderson

Categories     main-dish

Time 5h40m

Yield 8 to 10 servings

Number Of Ingredients 16

2 pounds top round beef, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound ground beef
1 jalapeno, halved
1/4 cup all-purpose flour
1 cup frozen chopped onions
1 teaspoon Hungarian hot paprika
6 to 8 leaves fresh sage
4 cloves garlic, halved
2 cups beef stock
1 1/2 cups strong brewed coffee
8 ounces red bliss potatoes
8 ounces baby carrots
8 cups cooked white rice, for serving
1/4 cup chopped fresh curly parsley, for sprinkling

Steps:

  • Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
  • Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
  • At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.

HEARTY TURKEY STEW WITH VEGETABLES



Hearty Turkey Stew with Vegetables image

Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.

Provided by PIPPYMOE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced

Steps:

  • Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  • Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g

PILGRIM CASSEROLE



Pilgrim Casserole image

One recipe for the Buttermilk Brined Turkey Breast makes enough for this Pilgrim Casserole recipe as well as the Turkey and Corn Chowder with Bacon and Chipotle and Turkey and Poblano Red Eye Stew later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 35

1/2 stick butter
Six slices good-quality bread, white or wheat, diced into 1-inch cubes
Poultry seasoning
1/2 tablespoon canola or vegetable oil
8 slices good-quality bacon, chopped into 1-inch pieces
3 to 4 ribs celery with leafy tops, chopped
2 apples, such as honey crisp, chopped
1 large or 2 medium onions, chopped
Salt and freshly ground black pepper
2 tablespoons fresh thyme leaves, chopped
A handful fresh parsley leaves, chopped
1 1/2 to 2 cups chicken stock
One 12-ounce bag cranberries
3/4 cup sugar
5 tablespoons butter
1/4 cup flour
4 cups turkey or chicken stock
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
Coarse black pepper
Butter, for greasing
1 Buttermilk Brined Turkey Breast, recipe below, sliced 1/2-inch thick across the breast
2 1/2 cups shredded sharp white Cheddar
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:

  • For the stuffing: Preheat the oven to 375 degrees F. Melt the butter in a small pan or microwave oven. Toss the bread with the melted butter and season liberally with some poultry seasoning. Arrange the bread on a baking sheet and bake until golden and toasty, 15 to 20 minutes.
  • In a large deep skillet heat the oil, half a turn of the pan, over medium-high heat. Add the bacon and cook to render the fat and until almost crisp. Add the apples, celery, onions, thyme, parsley and some salt and pepper. Cook to tender-crisp, 8 to 10 minutes. Add the toasted bread to the pan and moisten with some stock.
  • For the cranberries: Place the cranberries, 1 cup of water and the sugar in a pot. Bring to a boil. Cook to crack the cranberries and thicken, then remove from the heat.
  • For the gravy: Melt the butter in a medium saucepan over medium to medium-high heat, whisk in the flour and cook to light golden, 2 to 3 minutes. Whisk in the stock, and then add the syrup, Worcestershire and some pepper. Cook at a low bubble, stirring occasionally, until the gravy coats the back of a spoon.
  • For the casserole: Grease a casserole dish and fill with the stuffing. Top the stuffing with the cranberry sauce, spreading in an even layer. Shingle the sliced turkey across the cranberry sauce and top the turkey with some gravy, reserving some gravy to pass at the table.
  • Top the turkey with the cheese, then cool and store the casserole for a make-ahead meal or bake to serve immediately.
  • To bake and serve, preheat the oven to 375 degrees F. Bake the casserole from room temperature until hot through, light brown and bubbly, 35 to 45 minutes.
  • 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 the 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.

TURKEY POSOLE



Turkey Posole image

An authentic rural Mexican dish usually prepared with pork, posole is traditionally eaten at New Year's. This version is a great way to unload those turkey leftovers! Garnish with crisp tortilla chips, shredded green cabbage, and a squeeze of lime.

Provided by CAMILLA362

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

3 tablespoons olive oil
2 yellow onions, cubed
2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
water
salt and pepper to taste

Steps:

  • In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano.
  • Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.

Nutrition Facts : Calories 407 calories, Carbohydrate 44.6 g, Cholesterol 53.2 mg, Fat 10.7 g, Fiber 10.8 g, Protein 33.2 g, SaturatedFat 2.2 g, Sodium 1100.9 mg, Sugar 4.3 g

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