Z'Tejas spices up Thanksgiving with this South of the Border dish. Find out more at www.ztejas.com.

BLACKENED TURKEY RELLENO


Turkey Rellenos:

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 zucchini

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) Blackened Turkey Rellenos