Roast Turkey Adobado with Smoked Poblano, Chestnut and Portobello
Stuffing
Adapted from Recipes and Tales from a Southwest
Kitchen, Ten Speed Press, 1989
Yield: About 12 servings
- 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
- 2T
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
8" diameter loves of cornbread coarsely crumbled
- 2
cups Focaccia or French bread, large diced
- 1
T Sage
- 4
cups Chicken stock (If using reconstituted mushrooms, the liquid
can be substituted for half of the chicken stock.)
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.
Adobado Marinade
Yield: I cup
- 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
Combine
all ingredients to make a paste.
Wine Recommendations: At home we always start with Champagne and then
move to something soft and red, usually a Merlot from California.
[Tips]
[Cream of Green
Onion Soup] [Roast
Turkey Adobado with Smoked Poblano, Chestnut and Portobello Stuffing]
[Maple Syrup Gravy]
[Gingered Jalapeno
Orange Cranberries] [Sauteed
Beet Greens, Mesquite Bacon and Candied Pecans] [Roasted
Onions, Carrots, Sweet Potatoes, Red Peppers and Whole Heads of Garlic]
[Spicy Red Wine
Poached Pears and Pumpkin Ice Cream]
Turkey
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