Turkey Chiles Rellenos
By: Carrie Barr
Published: Thursday, December 10, 2009 - 3:33pm

Ingredients




28 ounces whole tomatoes, undrained
1/2 cup chopped onion
2 cloves garlic, minced
2 cups chopped, cooked dark turkey meat
1/4 cup raisins, chopped
2 tablespoons slivered almonds chopped
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 dash of ground cloves
2 cups canned chicken broth, divided
16 ounces whole roasted green chiles, drained
1 tablespoon margarine
2 tablespoons all-purpose flour
1/2 cup skim milk
1 egg yoke
3 egg whites

Preparation

1 Drain tomatoes; reserving liquid; chop tomatoes and set 2 Aside. 3 Coat a nonstick skillet with cooking spray; place over 4 Medium heat until hot.  Add onion and garlic; saute until 5 Tender.  Add turkey and next 6 ingredients; cook 2 minutes, 6 Stirring constantly.  Add 1 cup broth and 1/2 cup chopped 7 Tomatoes; cook 15 minutes or until liquid has nearly 8 Evaporated, stirring frequently.   Gently rinse chiles 9 Under cold, running water; drain well and pat dry with 10 Paper towels.  Spoon 1/4 cup turkey mixture into each 11 Chile.  Place 2 filled chiles into each of 4 individual 12 Casserole dishes coated with cooking spray; set aside. 13 Melt margarine in a small, heavy saucepan over medium 14 Heat. Sprinkle with flour, and cook 1- minute, stirring 15 With whisk. Gradually add milk; cook an additional minute 16 Or until thickened and bubbly, stirring constantly.  Remove 17 From heat;  gradually stir one-fourth of milk mixture into 18 Egg yoke. Add to remaining hot mixture, and set aside. 19 Beat room temperature egg whites at high speed in a 20 Copper mixing bowl until stiff peaks form.  Stir 1/4 of egg 21 Whites into milk mixture.  Gently fold in remaining egg 22 Whites; spoon 1/2 cup egg white mixture over each serving 23 Of stuffed chiles.  Bake at 425 for 12 to 15 minutes or 24 Until browned. 25 Combine tomato liquid, remaining chopped tomatoes, & 26 Remaining 1 cup chicken broth in skillet; bring to a boil. 27 Cook 10 minutes or until thickened into a sauce. Spoon 1/3 28 Cup tomato mixture around each serving.