Chicken or Turkey Breast with Chipotle Cheddar Sweet Potatoes and Poblano Green Gravy

This “everyday” Thanksgiving dinner with a salute to the southwest is perfect for a small family.


  • 1 poblano pepper
  • 1 stick butter, softened, plus 4 tablespoons
  • 3 cloves garlic, finely chopped or grated
  • 1/4 cup onion, grated
  • 2-3 stems oregano
  • 1 lime, 2 teaspoons zested and 1/2 juiced
  • 1 2-3-pound boneless, skin-on turkey breast or 2 full bone-in, skin-on chicken breasts
  • Salt and pepper
  • 3 pounds sweet potatoes, peeled and cubed
  • 2 cups grated sharp yellow cheddar
  • 2 1/4 cups turkey stock or chicken stock, divided
  • 1/2 cup crème fraiche or heavy cream, divided
  • 2 round tablespoons puréed chipotle in adobo sauce
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • 2 ripe tomatoes, sliced into wedges
  • 1 ripe avocado, sliced
  • 1/2 red onion, thinly sliced
  • A small handful of cilantro leaves, for garnish


Char the poblano under the broiler or over an open flame on stovetop. Cool in a covered bowl, then peel, seed and chop.

Pre-heat the oven to 350°F.

Combine the softened butter with the garlic, onion, cilantro, oregano, 2 teaspoons lime zest and the juice of 1/2 lime. Pulse to combine.

Pat the turkey or chicken dry and arrange on a cooling rack set over a baking sheet to let the heat circulate around the meat as it roasts. Top the skin with 4 tablespoons butter. Roast for 45 minutes, or to an internal temperature of 170°F, until the skin is crisp and brown. Cover with loose foil and rest 10 minutes before carving.

Meanwhile, cover the potatoes with water and bring to boil. Add the salt and cook to just tender. Drain and return to the hot pot, mash with the cheese, 1/4 cup stock, 2 tablespoons compound butter, 1/4 cup crème fraiche, chipotle paste, salt and pepper. Cover and reserve.

Puree the chopped poblano with 1/2 cup stock. Heat a skillet over medium heat with remaining compound butter. Whisk in flour, cook 1 minute, then whisk in remaining 1 1/2 cups stock. Thicken and season with Worcestershire, salt and pepper. Add the poblano puree, then the remaining crème fraiche, about 1/4 cup.

Serve the sliced turkey or chicken with potatoes, gravy and a salad of tomatoes, avocado and red onion dressed with salt, pepper and juice of remaining lime alongside garnished with cilantro.

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Rachael Ray