We had so much left over turkey…. it was to the point where I took it out of the refrigerator and vowed to not put the same aluminum foil covered dish back in. That was when this turkey stew was born.
In addition to excess turkey I also have a large amount of poblano peppers. My parents are growing them in their garden and dutifully sent me home with about 50. Don’t worry I roasted and then froze half of them so there will be many poblano recipes throughout the winter!
Ok… so for the stew, feel free to add in any additional veggies! just note you may need a little extra stock if you want it more on the soupy side.
Turkey Poblano Stew
serves 4 as a main course
1 onion, chopped
1 carrot, peeled and chopped
3 garlic cloves minced
1 Tbsp. olive oil
4 to 6 c. turkey stock
2 Tbsp. flour
1 tsp. comino
4 poblanos, halved and seeded
2 cups leftover turkey
1 can cannellini beans, rinsed and drained
6 oz. Chorizo, casings removed
3 c. chopped spinach
salt and pepper to taste
Turn on your broiler. Place the poblano peppers on a baking sheet cut side down. When hot, broil the pepper 10-12 minutes to char. Keep an eye on them broiling happens quickly. Remove from oven and place in a bowl. Cover with saran wrap and let steam an additional 10 minutes. When cool enough to handle remove skins and chop.
Add 1 Tbsp olive oil to soup pot. Saute onion, garlic, and carrots 10 minutes or until browned and softened. Season with salt. Add the 2 Tbsp. of flour and coat the vegetables. Slowly add the warm stock whisking between additions to thicken.
Stir in the turkey, reserved poblanos and beans to heat through.
Heat a small skillet over medium heat and cook the sausage just until it is cooked through. Drain excess oil if needed and add this to the stew along with the 1 tsp. of comino and any salt and pepper needed.
Stir in the spinach and wilt just before serving. Enjoy!