Z'Tejas spices up Thanksgiving with this South of the Border dish. Find out more at www.ztejas.com
BLACKENED TURKEY RELLENO
8 roasted/cleaned Anaheim peppers
Andouille Turkey Stuffing:
¼ Chopped Andouille sausage
5 oz crumbled corn bread
2 oz diced red onion
2 oz diced roast poblano chile
8 oz blackened and shredded turkey breast
6 oz shredded jack cheese
Mix ingredient together thoroughly and place in chiles. Place chiles stuffing side down in a pan on medium heat for 3 minutes, then flip and heat for 3 minutes on skin side or until hot throughout.
Jalapeno Cranberry Sauce:
16 oz can cranberry sauce
1 oz pickled jalapenos
1 tbsp jalapeno pickling juice
Chop jalapenos and then mix all ingredients together. Served room temperature.
Winter Vegetable Medley:
1 butternut squash (par cooked in water)
1 yellow squash
¼ red onion
¼ red bell pepper
Pre cook squash in pot with water and salt for 8 minutes or until al dente. Drain and add all ingredients in a sauté pan with butter, salt and pepper. Saute for 3 minutes stirring constantly.
Mashed potatoes & Gravy
(Copyright 2012 Sinclair Broadcasting Group)