Roasted Peppers Stuffed with Turkey Confit

With a boning knife, remove turkey legs, wings and thighs.

Remove turkey breasts and reserve for another menu item.

Place turkey wings, thighs and legs on a sheet pan and cover with 1 cup kosher salt. Cover and chill overnight or for 12 hours.

Place turkey wings, thighs and legs in a large pan. Mix the remaining ½ cup of kosher salt and peppercorns. Add this mixture to the duck fat and pour over the turkey parts.

Place over low heat and simmer until turkey falls from the bone. Strain oil. Reserve for next time.

Pick turkey off the bone, shredding turkey into strands. Yields about 2 pounds. Reserve for service.

Roast tomatoes over the grill until 75% blackened.

Heat oil over low heat. Add peppers and onions. Cook until softened.

Stir in tomatoes and seasonings. Simmer for 30 minutes.

Puree in a blender or food processor until smooth. Stir in pineapple juice and adjust seasonings as required.

Yields about 1 gallon. Hold for service.

Blister poblano peppers in a 400 degree F fryer for about 15 seconds. Plunge into cold water. Drain.

Peel poblano and make a cut on one side to insert stuffing.

Heat the olive oil. Sauté shallots, garlic, chanterelles and shiitakes in hot oil. Deglaze with sherry.

Add raisins, turkey stock and seasonings. Stir in reserved turkey confit. Cook over medium heat until mixture has been reduced and is almost dry.

Stir in Manchego cheese.

Allow mixture to cool. Stuff each pepper with 4-5 ounces of turkey confit.

Place cut side down on a half sheet pan. Bake in a 350 degree F until heated through.

Nap plates with about 6 ounces Roasted Tomato Sauce.

Place stuffed pepper atop sauce and garnish with sour cream and fresh greens.