Stuffed Turkey Breast With Achiote, Poblano Chili Peppers And Feta Cheese

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Washington Post


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3 medium poblano chili peppers

1/4 cup olive oil, plus more for the pan (optional)

4 medium cloves garlic, finely chopped

1 tablespoon ground cumin

1 teaspoon ground achiote or annatto

2 1/4 to 2 1/3 pounds skin-on turkey breast half, preferably with rib bones attached


Freshly ground black pepper

4 ounces crumbled feta cheese

3 tablespoons chopped oregano

1 cup low-sodium chicken broth

1/2 cup dry white wine

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