Turkey And Cornbread Stuffed Poblanos – a delicious recipe with peppers, turkey, stuffing, mix, egg substitute, whole-berry. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes.
2
Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix.
3
In an electric skillet, heat 1/2 in. of oil to 375u00b0. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels.
4
Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.
245
kcal
Calories
6
g
Fat
35
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large poblano peppers (about 1-1/2 pounds), 1-1/2 cups chopped cooked turkey, 1-1/2 cups cooked cornbread stuffing, 2 packages (8-1/2 ounces each ) cornbread/muffin mix, and more.
Yes, Turkey And Cornbread Stuffed Poblanos falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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