Roasted Peppers Stuffed with Turkey Confit

Roasted Peppers Stuffed with Turkey Confit Yield: 15 Food Cost: 17% Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Southwestern   Meal Type: Appetizer   Preparation Method: Simmer, Bake   Product Type: Whole   Turkey Confit 20 Pound WHOLE TURKEY 1-1/2 Cup kosher salt, divided 1/2 Cup black peppercorns 3 Gallons duck fat   With a boning knife, remove turkey legs, wings and thighs. Remove turkey breasts and reserve for another menu item. Place turkey wings, thighs and legs on a sheet pan and cover with 1 cup kosher salt. Cover and chill overnight or for 12 hours. Place turkey wings, thighs and legs in a large pan. Mix the remaining ½ cup of kosher salt and peppercorns. Add this mixture to the duck fat and pour over the turkey parts. Place over low heat and simmer until turkey falls from the bone. Strain oil. Reserve for next time. Pick turkey off the bone, shredding turkey into strands. Yields about 2 pounds. Reserve for service.   Roasted Tomato Sauce 7 Pounds Roma tomatoes 2 Ounces olive oil 1 Pound red bell pepper, seeded and julienned 1 Pound green bell pepper, seeded and julienned 1/2 Pound onion, julienned 1/3 Cup salt 1/3 Cup pepper 2 Tablespoons dark chili powder 1 Cup pineapple juice   Roast tomatoes over the grill until 75% blackened. Heat oil over low heat. Add peppers and onions. Cook until softened. Stir in tomatoes and seasonings. Simmer for 30 minutes. Puree in a blender or food processor until smooth. Stir in pineapple juice and adjust seasonings as required. Yields about 1 gallon. Hold for service.   Poblanos 15 Large poblano peppers   Blister poblano peppers in a 400 degree F fryer for about 15 seconds. Plunge into cold water. Drain. Peel poblano and make a cut on one side to insert stuffing.   Combine As needed olive oil 4 Ounces shallots, peeled and sliced 2 Tablespoons fresh garlic, minced 1 Pound chanterelles, cleaned and quartered 1 Pound shiitakes, cleaned and quartered 1/2 Cup dry sherry 1/2 Cup raisins 3 Cups RICH TURKEY STOCK 3 Tablespoons chili powder 2 Tablespoons cumin 8-10 Ounces Manchego cheese, grated   Heat the olive oil. Sauté shallots, garlic, chanterelles and shiitakes in hot oil. Deglaze with sherry. Add raisins, turkey stock and seasonings. Stir in reserved turkey confit. Cook over medium heat until mixture has been reduced and is almost dry. Stir in Manchego cheese. Allow mixture to cool. Stuff each pepper with 4-5 ounces of turkey confit. Place cut side down on a half sheet pan. Bake in a 350 degree F until heated through.   Plating and Service 2 Ounces sour cream, ligthly whipped by hand As needed fresh greens, washed and chilled   Nap plates with about 6 ounces Roasted Tomato Sauce. Place stuffed pepper atop sauce and garnish with sour cream and fresh greens. Recipe Source: The appetizer recipe was developed by Chef Neal Langerman of the acclaimed Georgia Brown's in Washington, DC. Nutrition Facts Calories 540   Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 10g 50% Cholesterol 100mg 33% Sodium 3110mg 130% Total Carbohydrate 37g 12% Dietary Fiber 10g 40% Sugars 16g   Protein 31g   Vitamin A 150% Vitamin C 190% Calcium 20% Iron 40% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4

© 2010 National Turkey Federation