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Put leftover Thanksgiving turkey to good use in Rach's chile rellenos with homemade Salsa Verde and Enchilada Sauce.
For the turkey rellenos preparation, char and blister poblanos under broiler on high or over the flame on a gas stovetop. Place in a bowl and cover to cool. Peel peppers and cut them lengthwise, remove the seeds. Arrange them on the bottom of a casserole dish.
In a medium-size skillet over medium heat with one turn of the pan of EVOO, add the chopped bacon and cook until crispy. Remove the bacon to a towel-lined plate, reserve. Add the onions and garlic to the skillet, and cook until tender, 3 to 4 minutes. Season with smoked paprika, cumin, chipotle Tabasco, salt and pepper, continue to cook 1 minute. Add the stock and cooked polenta, then stir to combine. Add the leftover turkey, fold to combine and remove from the heat. Add half of each of the cheeses to the turkey mixture, then divide mixture evenly between the poblanos. Top with the remaining cheese, transfer to the oven and bake until browned and bubbly, 20 to 30 minutes
For the salsa verde, if you have a grill basket, prepare a grill to medium-high to high heat. Or, preheat broiler to high and set a rack in the upper third of the oven.
Arrange the tomatillos, onions, garlic and peppers in the grill basket (if grilling) or on a baking sheet (if broiling), spray lightly with olive oil spray and season with salt and pepper. Cook veggies until charred, then remove and discard the garlic skin.
Transfer to a food processor and add cumin, cilantro, juice of 2 limes and honey. Purée into a salsa then remove to a bowl.
For the enchilada sauce, heat EVOO in small saucepot over medium heat and saute the onions and garlic until tender, about 7 to 8 minutes. Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, reduce heat to low and simmer 10 minutes.
Serve Turkey Rellenos topped with Salsa Verde, Enchilada Sauce, creme and red onions.