One More Reason to Eat Turkey — With Sauvignon Blanc


The last thing you’d think I’d be hungry for after Thanksgiving Day is turkey. But when I heard that a cousin was visiting New Mexico for the holiday, one of my favorite turkey dishes came to mind.

Now, normally when the topic of New Mexico comes up, the first things I think of are sopapillas, those gooey gobs of fried-dough goodness that become absolutely irresistible when drizzled with honey.

But when turkey is involved, I think of another staple of the New Mexico diet: poblano chili peppers. My stomach is fairly delicate when it comes to spicy fare, but poblanos are mild — and make wonderful “cradles” for a turkey-based dish like the one described below.

This recipe yields six servings, and either Sauvignon Blanc or a dry sparkling wine makes an ideal pairing partner.



  • 3 large poblano peppers
  • 1 Tbsp. olive oil
  • 1 package (16-oz.) lean ground turkey
  • 1 small red onion, diced
  • 1 cup corn kernels
  • 1½ tsp. salt
  • 1 tsp. ground black pepper
  • 2 cups shredded cheddar cheese (divided)
  • ¼ cup fresh cilantro, chopped


  1. Preheat over to 350 degrees F.
  2. Halve poblanos lengthwise, and remove seeds.
  3. Line a large baking pan with parchment paper, place poblanos (cut side up) in a single layer, and bake for 15 minutes.
  4. In a large non-stick pan, heat olive oil over medium-high heat.
  5. Add ground turkey, onion, corn, salt and pepper.
  6. Cook, stirring every so often, for about 10 minutes (or until turkey is browned and cooked entirely).
  7. Remove from heat, and stir in cilantro and 1½ cups cheese.
  8. Divide the mixture evenly among the poblano halves. Sprinkle with remaining cheese, and bake until poblanos are tender and cheese is melted (about 4-5 minutes).
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Posted in Food and Wine Pairings/Recipes
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