Turkey and Green Chile Al Forno

Total Time:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 poblano chile peppers
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound ground turkey (80/20 blend)
  • 1/2 cup diced onion
  • 2 teaspoons minced fresh garlic
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • Kosher salt and fresh cracked black pepper
  • 1 cup low-sodium chicken stock
  • 1 1/2 cups heavy cream
  • 1 cup frozen corn, thawed
  • 12 ounces penne rigate
  • 2 cups panko breadcrumbs
  • 3/4 cup finely grated Parmigiano-Reggiano
  • 1/4 cup olive oil
  • 1 tablespoon minced garlic
  • Garnishes:
  • 1 lime, zested
  • 2 cups creme fraiche
  • 4 ripe Roma tomatoes
  • 1/4 bunch fresh flat-leaf parsley
Directions
  • Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.

  • Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.

  • Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.

  • Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.

  • In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.

  • For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.


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