Thanksgiving Chili Rellenos With Chipotle Cranberry Sauce

 

 A great chili to make with leftover Thanksgiving dinners. A wonderful southern dish.

 

8 large poblano pepper

Cooking spray

4 cups leftover cornbread dressing

1 pound chopped leftover turkey

2 cups mashed potatoes

2 cups flour

2 t. salt

Beaten egg whites

3 cups Panko bread crumbs

4 cups leftover giblet gravy

1 cup whole berry cranberry sauce

1 chipotle pepper, in adobo sauce

Spray the peppers with oil and broil them in a shallow pan. Broil until all sides are half-charred, rotating as needed. Remove from heat and place peppers in a paper bag or big zip-top bag, closing the top carefully. Allow for a 20-minute steaming period. Remove the peppers' burnt skin. Cut a large slit along the side of each pepper and scoop out the seeds carefully.

Combine the dressing, turkey, and potatoes in a large mixing basin. Fill each pepper with part of the mixture. Place a rack over a large baking pan and set aside. In a shallow dish, such as a pie pan, combine the flour and salt. In a small dish, place the egg whites. In a shallow dish, place the panko. Roll each filled pepper carefully in the flour mixture, then in the egg whites, and last in the panko. Replace the rack over the baking sheet. Continue with the remaining peppers and filling. Spritz the peppers liberally with nonstick cooking spray. Place in a 350°F oven and bake for 20 minutes, or until brown.

Heat the gravy in a big pot and keep it heated.

Spray the bottoms of the peppers with cooking spray. Return to the oven and bake until the second side is brown as well. Remove from oven and set aside to rest as you prepare chipotle cranberry sauce.