Submitted by: Karen Stoychoff Inman
Servings: 4 Heaving Bowls; 8 Modest Bowls
2 Roasted Poblano Peppers
1 carton Pomi Strained Tomatoes
1 carton Pomi Chopped Tomatoes
1 Smoked Turkey Wing
2 T Coconut Oil
2# Ground Turkey Breast
Note: I grind my own farm-raised, organic turkey breast in the food
processor, but if that will put you over the edge, feel free to use
2 t Grassfed Butter
3/4 c Roughly Chopped Shallots
2 t Ground Ancho Chili Powder
½ – 1 ½ t Ground Chipotle Chili Powder (depending on heat level)
5 t 100% Chili Powder (read the label … steer clear of the ready-made chili powders)
2 t Ground Cumin
¼ – ½ t Freshly Ground Black Pepper
1 t Kosher Salt
4 cloves fresh garlic, minced
½ t Hershey’s Special Dark Cocoa Powder
¼ t Ground Cinnamon
1 ½ Large Diced Sweet Potato
Juice from 1 Key Lime or ½ Fresh Lime
1 cup Roughly Chopped Sun dried Tomatoes (not in oil)
Optional: Fresh cilantro; chopped scallions
Instructions: Char the skin of the Poblano peppers on a gas stove, under the broiler or on the grill. Place the peppers in a covered casserole or paper bag to steam, then cool. Once cool, peel, seed & dice; set aside.
Bring the tomatoes to a boil; reduce heat and add the smoked turkey wing. Simmer the tomatoes and smoked turkey wing for approximately 30 minutes; longer for a smokier flavor.
While the tomatoes simmer, chop the shallots and caramelize in the grassfed butter; do not burn or over-brown. Add the chili powders, cumin, salt & pepper; bring to temp and set aside.
Melt the coconut oil and brown the ground turkey. Add the shallot / spice mixture and minced garlic, stir well.
Remove the smoked turkey wing from the tomatoes; add to the ground turkey mixture and bring to temp. Add the cinnamon, cocoa powder, lime juice and sweet potato; cover and simmer until the sweet potato is tender.
Add the sun dried tomatoes and Poblano peppers; stir well.
Garnish with a sprinkling of cilantro, or chopped scallions
Notes: I developed this recipe because I wanted a ground turkey recipe with a bit more spunk than the standard fare. You’ll find this recipe smoky, spicy and robust. It freezes and reheats like a dream, so make a double-batch for those extra busy days. I like mine served over a bed of organic baby spinach and a sprinkle of cilantro and scallions.
Prep Time: 30 minutes. Cook Time: 30-45 minutes.