Turkey ‘n Stuffing Chile Rellenos with Cranberry Balsamic Drizzle

Do you have trouble thinking of new ways to use up those Thanksgiving and Christmas leftovers? Well, if you do, I've got a great idea for you to use up the last of that turkey, gravy, stuffing AND cranberry sauce stuck in the back of your fridge! I love morphing leftovers into something totally new and creative and I was so excited to dig into this beauty! The cranberry drizzle and chopped bacon totally made this dish for me and my family gobbled this one up!

Living in Austin TX, you're never far away from a Tex-Mex restaurant and almost every one of them offers some form of chiles rellenos. As delicious as they are, I love this non-traditional twist on the classic Mexican dish!

Turkey ‘n Stuffing Chile Rellenos with Cranberry Balsamic Drizzle

4 poblano peppers

1 cup leftover roasted turkey breast, diced

2 cups leftover stuffing

1 ¾ cup shredded Monterey Jack cheese

½ cup leftover turkey gravy

3 ounces leftover cranberry sauce

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

2 teaspoons Dijon mustard

¼ teaspoon salt

4 slices crumbled cooked bacon

 

Preheat the broiler to high heat. Liberally spray poblanos with cooking spray and lay them on a cookie sheet lined with foil. Place the pan under the broiler for 4-5 minutes or until skin is bubbling and charred. Flip the peppers over and broil for another 4-5 minutes. Once the skins of the peppers are completely blackened, remove them from the oven and wrap the foil around them, sealing tightly. Set aside to cool, turn the broiler off and set the oven to 375 degrees.

In a medium mixing bowl, add the diced roasted turkey breast, stuffing, 1 cup of the cheese and the gravy and stir to combine.

 

Once the peppers are cool enough to handle, remove the charred outer peeling and, using a paring knife, cut a slit into the side of the peppers. Remove as many seeds as you can from the middle and stuff each pepper with an equal amount of the turkey and stuffing mixture. Set the stuffed peppers back onto the cookie sheet and top each with an equal amount of the remaining cheese. Place the peppers into the oven and bake for 10-12 minutes.

While the peppers are baking, whisk together the leftover cranberry sauce, olive oil, balsamic vinegar, Dijon mustard and salt in a small mixing bowl until smooth.

Once the peppers are warmed through and the cheese has melted, remove them from the oven, sprinkle with the bacon and drizzle with cranberry sauce before serving.

 Do you have the same dishes on Thanksgiving and Christmas? Or are your menus completely different?