Turkey And Poblano Red Eye Stew Recipes

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FANCY FISHERMAN'S STEW



Fancy Fisherman's Stew image

Buy the seafood the day you wish to serve the stew. Serve with Portuguese rolls or other crusty bread.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 26

Small handful dried porcini mushrooms
3 cups chicken stock
1/4 cup EVOO, plus more
3 to 4 cloves garlic, finely chopped
2 to 3 ribs celery, thinly sliced on an angle
2 fresh bay leaves
1 carrot, peeled and finely chopped or cut into thin small matchsticks
1 bulb fennel, quartered, cored and very thinly sliced
1 large or 2 medium onions, thinly sliced
Herb bundle of sage, thyme and parsley
Herb bundle of sage, thyme and parsley
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
1 cup dry white wine
Two 14-ounce cans diced tomatoes or stewed tomatoes
1/4 cup shelled pistachios
6 tablespoons butter
1 cup panko breadcrumbs
Seafood seasoning, such as Rachael Ray's seafood seasoning grinder or Old Bay
1 1/2 to 2 pounds halibut (6 to 8 portions)
12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
12 to 16 large sea scallops, foot trimmed and scored on 1 side with small cross-hatch pattern using sharp paring knife
Vermouth, for deglazing
1/4 cup finely chopped fresh parsley
1 lemon, juiced

Steps:

  • Place the mushrooms in a small pot, and cover with 1 cup of the chicken stock. Bring to a simmer and cook to soften the mushrooms, 10 minutes. Remove the mushrooms with a slotted spoon and reserve both for later use.
  • Heat a large deep skillet or Dutch oven over medium-high heat, add the EVOO and the garlic, celery, bay leaves, carrots, fennel, onions, herb bundle and some salt and pepper. Cook partially covered 8 to 10 minutes. Stir in the tomato paste and cook 1 minute. Then add the wine, tomatoes and the remaining 2 cups chicken stock. Add the porcinis and their stock, minus the last few spoonfuls where grit may have settled. Simmer to thicken a bit and combine flavors then cool and store in the refrigerator for a make-ahead meal.
  • Heat a small skillet over medium heat with the pistachio nuts and toast until fragrant and golden. Finely chop or process in a food processor into coarse crumbs. Return the pan to heat and melt 4 tablespoons of the butter. Add the panko and toast until deep golden in color. Combine with the chopped nuts and season with salt and pepper or seafood seasoning. Store in an airtight container until ready to serve.
  • When ready to serve, remove the bay leaves and herb bundle. Reheat the stew, covered, over medium heat.
  • Pat the fish and sea scallops dry. Heat a drizzle of oil or thin layer of cooking spray over medium-high to high heat in each of the 2 skillets. Sprinkle the halibut with some seafood seasoning, salt and pepper. Sprinkle the scallops with a little salt. Cook the halibut seasoned-side down for 3 to 4 minutes. Flip and cook until opaque, 2 minutes more. Turn off the heat and reserve the fish in the pan. Cook the scallops scored-side down until the sugars develop and caramelize, then flip and cook 1 minute more. Remove to a plate and deglaze the pan with some vermouth. Swirl in the remaining 2 tablespoons butter and then add the parsley and lemon juice.
  • Cut the halibut into chunks. Ladle the stew into bowls and nestle in the halibut and scallops. Top with vermouth and lemon sauce and garnish with the pistachio breadcrumbs.

Nutrition Facts : Calories 565 calorie, Fat 27 grams, SaturatedFat 10 grams, Cholesterol 118 milligrams, Sodium 971 milligrams, Carbohydrate 35 grams, Fiber 5.5 grams, Protein 43 grams, Sugar 10 grams

FOOL-I-YA-BAISE SEAFOOD STEW



Fool-i-ya-baise Seafood Stew image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 24

3 tablespoons extra-virgin olive oil, 3 turns of the pan
1 teaspoon fennel seed, 1/3 palm
6 cloves garlic, chopped
1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained
1 medium onion, chopped
2 ribs celery, split lengthwise, then chopped
1 bay leaf
Salt and pepper
1 small bundle fresh thyme, sprigs, 4 to 6, left whole
2 pieces orange peel, 3 or 4-inch strips, made with vegetable peeler
1/2 cup chopped flat leaf parsley, 3 handfuls
1 cup dry white wine
4 cups chicken stock, good quality, from soup aisle
1 can (15 ounces) chunky style crushed tomatoes or diced tomatoes
3 pounds fish, cut into 2-inch pieces, such as red snapper and tilapia
12 sea scallops, halved
2 baguettes, ask for them to be sliced at the bakery counter
4 cloves garlic, cracked away from skin
2 roasted red bell peppers, jarred is fine but pat them dry
2 small red chile pepper, seeded, or 1 teaspoon crushed red pepper flakes
6 (1/2-inch) slices baguette, crust trimmed
1/2 teaspoons salt
1/4 cup stock from above stew, taken as it cooks
1 cup olive oil

Steps:

  • Heat a wide, heavy pot over medium high heat. Add 3 turns of the pan, about 3 tablespoons, extra-virgin olive oil. Add garlic, leeks, onions, celery and bay. Season with salt and pepper. Add thyme sprigs, orange peels and 2 handfuls parsley, reserving some chopped parsley for garnish. Stir to combine seasonings with vegetables. Saute vegetables 5 to 8 minutes, until leeks are tender, but still green. Add wine and stir in 1 to 2 minutes. Add chicken stock and tomatoes and stir well to combine. Arrange cut fish and scallops around the pan. Spoon soup stock over and around seafood. Season with salt and pepper. Cover pan and cook 10 to 12 minutes, until fish and scallops are opaque.
  • Preheat oven to 250 degrees F.
  • Spread baguette slices across a cookie sheet. Reserve at least 6 slices for rouille. Place sheet in oven to lightly toast sliced bread.
  • For rouille, in a food processor, place 4 cloves garlic, drained roasted red peppers, and chile peppers or chili flakes. Tear the 6 pieces of the sliced baguette into pieces and arrange around the food processor bowl. Steal a ladle of the stock, about 1/4 cup, from fish stew as it cooks and pour it over the bread to moisten it. Pulse pepper and bread together, then turn processor on. Stream in about 1 cup extra-virgin olive oil in a slow, steady stream. When mixture is smooth and well combined, transfer to a small serving bowl.
  • When fish and scallops are cooked through, arrange cooked seafood in shallow bowls. Stir soup and ladle it down and over seafood. Be on the lookout for bay leaves, thyme stems or orange peels and discard as you find them, while you are serving up stew. Garnish stew with remaining parsley. Serve fool-i-ya-baise with toasted bread rounds, which should be spread with rouille and set afloat on top of bowls of stew.

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.

CALYPSO BEANS, TOMATO AND POBLANO STEW



Calypso Beans, Tomato and Poblano Stew image

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 bay leaf
1 ham hock
1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained
1 tablespoon ground cumin
3 canned chipotle peppers in adobe sauce
4 poblano chiles, roasted, seeded and chopped
4 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
Kosher salt and freshly ground black pepper
Lime wedges, for garnish

Steps:

  • In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

VEAL OR TURKEY AND SPINACH MANICOTTI



Veal or Turkey and Spinach Manicotti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 package organic chopped spinach
2 tablespoons EVOO
2 pounds ground veal or ground turkey breast
Salt and pepper
1 medium onion, very finely chopped
4 cloves garlic, minced or finely chopped
1/2 cup dry white wine
4 cups passata (Italian tomato puree in glass jars) or canned tomato puree
4 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg
1 box manicotti pasta tubes
One 5-ounce container soft cheese with herbs, such as Boursin
1 cup shredded Parmigiano-Reggiano

Steps:

  • Defrost the spinach in the microwave, wring dry and separate.
  • Heat the EVOO in a pan over medium-high heat. Pat the meat dry, and then add to the pan and lightly brown while you crumble. Sprinkle with salt and pepper. Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine, stir and add 2 cups tomato puree. Stir, reduce heat to a low simmer and simmer 15 to 20 minutes.
  • Pour the remaining 2 cups tomato puree into a casserole.
  • Melt the butter in saucepot over medium to medium-high heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it's thick enough to coat a spoon. Stir in the soft cheese.
  • Working over the casserole dish, fill the manicotti with the meat using a spoon. Top the manicotti with the white sauce and Parmesan. Cover with parchment and foil and cool or bake off. Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta. Then uncover and bake until brown and bubbly, about 20 minutes more.

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.

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

EASY TURKEY-POBLANO TOSTADAS



Easy Turkey-Poblano Tostadas image

This is a fresh way to use leftover turkey and stuffing for an easy supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h

Number Of Ingredients 8

2 poblano chilies
2 (8-inch) flour tortillas
1/2 teaspoon olive oil
1 1/2 cups shredded leftover Roast Turkey With Sage and Mushroom Stuffing
1 cup grated white cheddar cheese
1/2 small red onion, thinly sliced
Coarse salt and ground pepper
Cranberry relish, or prepared salsa

Steps:

  • Heat broiler, with rack 4 inches from heat. Cut stems from chiles; place on a baking sheet. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a bowl; cover with plastic wrap, and steam 20 minutes. With a paper towel, rub off chile skins; pull out seeds, and discard. Thinly slice chiles; set aside.
  • Brush each side of tortillas with oil, and place on baking sheet. Broil until golden, 3 to 5 minutes.
  • Turn tortillas over. Dividing ingredients evenly, layer with chiles, turkey, cheese, and onion. Season with salt and pepper.
  • Broil until cheese is golden, about 5 minutes. Serve with leftover cranberry relish or prepared salsa.

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