TOMATILLO TURKEY CHILI
This savory chili feeds a crowd and goes great with a wedge of cornbread!
Provided by Lisa Lotts
Categories Main Course
Time 2h
Number Of Ingredients 30
Steps:
- In a blender or food processor combine the tomatillos, chipotle pepper, adobo sauce and chicken broth. Pulse several times until pureed. Set aside.
- In a large dutch oven heat olive oil over medium high heat. Add onions, celery, bell pepper, jalapeño, garlic and salt. Stir and cook for 3-4 minutes until vegetables are softened and fragrant. Stir in cumin, chili powder, cayenne (if using), and oregano. Cook, stirring for an additional minute.
- Add ground turkey, breaking up lumps with the back of a wooden spoon. Brown the turkey while incorporating it into the vegetables. This should take 5-6 minutes or until the turkey is browned.
- Pour spicy tomatillo sauce into the turkey mixture. Add the bay leaf, hatch chiles and cannelloni beans. Stir to combine. Bring mixture to a boil. Place lid on the pot so that it's mostly covered but steam can still escape. Reduce heat to low and simmer for 30 - 45 minutes minutes, stirring occasionally.
- Stir in cornmeal and simmer 5 minutes. Stir in cilantro. Check for seasoning, adding salt, pepper or more spice if desired.
- Ladle chili into bowls and serve with optional accompaniments.
Nutrition Facts : Calories 280 kcal, Carbohydrate 11 g, Protein 42 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 644 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
TURDUCKEN
This is a turkey stuffed with a duck, stuffed with a chicken stuffed with dressing. You will need toothpicks and kitchen string for this recipe.
Provided by Stephanie
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 5h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
- Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
- Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
- With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
- Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Nutrition Facts : Calories 836.2 calories, Carbohydrate 5.3 g, Cholesterol 261.6 mg, Fat 52.8 g, Fiber 0.3 g, Protein 78.7 g, SaturatedFat 16 g, Sodium 359.6 mg, Sugar 0.8 g
GREEN CHILE-TOMATILLO SAUCE
Provided by Food Network
Categories condiment
Time 1h55m
Yield about 8 cups
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
- Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
- Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
- Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
- Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.
TURDUCKEN TOMATILLO TAILGATE TCHILI
Steps:
- Peel the papery skins from the tomatillos and rinse with water. Puree the tomatillos and the chipotle chilies together in a blender or large food processor. Set aside. Cut the duck down into two breasts and two leg/thigh quarters. Trim excess skin. Discard or save for another use the backbone, the wings, any innards, and the skin trimmings. Season the duck pieces on both sides with salt and pepper. Preheat the oil over medium heat in a Dutch oven or other large, heavy pot. Brown the duck pieces until a significant amount of duck fat has rendered, about 5 minutes per side. Remove the duck pieces to a plate to cool. The duck will not be fully cooked. Whisk the flour into the duck fat, a couple of tablespoons at a time, until a thick (but still liquid) roux has formed. The entire 1/2 cup of flour may not be required. Continue to whisk until the roux darkens to the color of peanut butter. Stir in the onions and garlic and cook until softened, about 5 minutes. Stir in the chicken sausage and the turkey and cook until the ground turkey is no longer pink. Stir in the ancho, the cumin, and the garlic powder and cook until fragrant, about 1 minute. Stir in the beer, scraping any browned bits from the bottom of the pot. Stir in the tomatillo and chipotle puree. Stir in the bay leaf and 2 teaspoons of the salt. Remove the skin and bones from the duck pieces. Coarsely chop the duck meat and stir into the chili pot. Bring the chili to a boil, then reduce the heat to low and simmer uncovered for 1 hour. Stir in the corn, the poblano chilies, the beans, the canned chilies, and the oregano. Simmer uncovered for 30 minutes. Stir in the cilantro. Taste the chili and add salt and pepper, to taste, as necessary. Serve with toppings: the corn chips, the queso fresco, and the sour cream.
GREEN CHILE AND TOMATILLO CHUTNEY
The sweet/hot flavor of this Chutney compliments fish, chicken, and vegies. The idea came from the Santa Fe Cooking School. It makes a wonderful light dressing for salads as well.
Provided by Bev in NY
Categories Onions
Time 1h20m
Yield 3 pints
Number Of Ingredients 8
Steps:
- Put the onions and tomatillos in a blender or food processor and pulse until coarsely chopped.
- Mix the onions and tomatillos with the rest of the ingredients in a large heavy saucepan.
- Place over high heat and bring to boil.
- Lower heat and simmer gently until sauce thickens and resembles relish- about 1 hour.
- Cool and serve.
- If desired it may be preserved in pint jars.
- To preserve, place sealed, pint jars in a large pot.
- Cover with water approximately 1 inch above jars.
- Bring water to a boil.
- Maintain boiling water for 20 minutes.
- Remover jars from water and cool, making sure lids form a vacuum.
Nutrition Facts : Calories 338.8, Fat 1.5, SaturatedFat 0.2, Sodium 1570.8, Carbohydrate 80.3, Fiber 3.4, Sugar 73.8, Protein 1.8
CHICKEN TOMATILLO CHILI
I really love this recipe. I make it all year round, Even the kids like it! Inspired by Country Living Magazine, January 2001. Pork tenderloin can be used as well. Be sure to top with chopped cilantro. It is great without BUT so much better with it!
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add oil to pot. Over medium heat, sauté chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
- In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. May need to make 2 batches.
- Add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
- Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
- Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
- Top with cilantro at serving.
- Serve with warm torn flour tortillas or crispy tortilla chips.
THREE CHILE DRY ROASTED TOMATILLO SALSA
A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.
Provided by HMAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g
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