Chilies Stuffed With Walnuts
|Coarsely chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Onions||2 Medium, finely chopped|
|All purpose flour||3 Tablespoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
|Canned condensed chicken broth||11 Ounce (1 Can)|
|Whipping cream/Half and half / light cream||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Canned whole california green chiles||14 Ounce (2 Cans, 7 Ounce Each)|
|Cooked turkey/Chicken||6 Cup (96 tbs), boned, skinned and cut into 1/2 by 2 inch pieces|
|Pomegranate seeds||1 1⁄2 Cup (24 tbs) (About 1 Large Pomegranate)|
To reduce bitterness in walnuts, blanch them in boiling water for 3 minutes; drain thoroughly.
To recrisp, spread nuts in a single layer on ungreased rimmed baking sheet; bake in a 350° oven for 8 minutes; set aside and reserve.
Melt butter in a wide frying pan over medium heat; add onion and cook, stirring, until onion is limp.
Stir in flour, nutmeg, and pepper; cook until bubbly.
Gradually stir in broth and cream until well blended.
Cook, stirring constantly, until sauce bubbles and thickens; set aside to cool slightly, then refrigerate to chill completely.
Stir in sour cream and salt to taste; cover and refrigerate as long as 1 day.
Slit chiles lengthwise, remove seeds, and pat chiles dry on paper towels.
Arrange 10 of the chiles on a serving platter (about 13 to 15 inches in diameter) in spokelike fashion with tips hanging over edge of platter.
Chop remaining chiles; toss them with turkey.
Mound turkey mixture in center of platter; roll up tips of chiles to form a decorative rim.