Turkey Mole Stew Recipes

Steps:

• In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain. , In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.

Steps:

• Heat a large skillet over medium heat. Add pumpkin seeds and toast, stirring constantly, until they swell, pop and turn a deep golden color, 3 to 4 minutes. Spread seeds out onto a baking sheet in a single layer to cool.
• Place sesame seeds in heated pan, and return pan to medium heat. Toast, stirring constantly, until they turn a deep golden brown, 2 to 3 minutes. Spread them out alongside pumpkin seeds to cool.
• When cool, place pumpkin and sesame seeds in the work bowl of a large blender (or food processor) and grind them into a fine powder. Transfer ground seeds to a medium bowl, add cumin and 1 cup turkey or chicken stock. Stir mixture to make a thick paste.
• Heat a large Dutch oven or similar pot over medium heat, and add neutral oil. When oil shimmers, add seed paste and fry, stirring and scraping constantly, until paste is dry and deep golden in color, 6 to 7 minutes. Remove from heat.
• In the blender or food processor, purée onion, garlic, tomatillos and 1/2 cup chicken stock until smooth. Add chard, romaine leaves, jalapeños, cilantro and oregano and purée again.
• Return Dutch oven to medium heat, and transfer purée to the Dutch oven. Add in remaining 1/2 cup stock, shredded dark-meat turkey and salt and bring to a simmer, stirring from time to time. Simmer for 15 minutes, then add light-meat turkey and simmer 5 minutes more. Taste and adjust salt as needed.
• Serve with steamed white rice and corn tortillas. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

Steps:

• Toast pasilla chiles in a skillet over high heat until darkened on both sides, about 1 1/2 minutes. Transfer to a small bowl, and add 1 cup hot water. Let sit 10 minutes.
• Toast pepitas in skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl. Toast raisins, stirring until slightly puffed, about 1 minute; transfer to bowl. Brown bay leaf on both sides, 1 minute.
• Place chiles, soaking liquid, pepitas, raisins, bay leaf, tomato puree, oregano, cinnamon, salt, pepper, and cloves in the bowl of a food processor. Process 3 minutes.
• Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin; cover. Cook, stirring occasionally, until onions are slightly golden, 8 minutes. Stir in stock and the chile puree. Add turkey; cover. Simmer 1 1/2 hours.
• Using a wooden spoon, shred turkey in the pan. Cook 5 minutes more, and serve.

Steps:

• Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
• Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
• Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
• Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
• Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
• Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
• Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
• Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
• Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
• Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
• Bake in the preheated oven until no longer pink in the center, about 12 minutes.
• Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
• Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.

Steps:

• Core, and devein the chiles. Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released. Cover with 5 cups boiling water and set aside to cool. When cool puree with liquid until smooth and set aside. Season turkey legs and thighs with salt and pepper.
• Heat vegetable oil in a large heavy bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside. Add the onion to the pan and saute 10-12 minutes or until golden. Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft.
• In a small dry saute pan over medium heat, toast anise seeds and coriander seeds. Pulverize in grinder or mortar along with the clove and peppercorns. In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish.
• Place Sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock. Puree until smooth.
• Cook pureed chiles in the same casserole over low heat using the residual fat for 8-10 minute stirring often. Add blender ingredients, chocolate and salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes or until tender. When cooled remove the skin and meat from the bones. Shred and reserve the turkey meat for the tamales.

Steps:

• Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover. Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes. Remove the turkey with tongs and transfer to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a large measuring cup or bowl. You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups. Skim the fat off the surface. Remove the turkey skin; refrigerate the meat until ready to use. (The turkey and broth can be made 1 day ahead; cover and refrigerate.)
• Make the mole: Preheat the broiler. Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet. Broil, turning, until charred, about 10 minutes. Transfer to a bowl to cool. Remove the skins from the tomatoes and garlic.
• Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl. Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles. Cover with water and soak 30 minutes, then drain. Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
• Meanwhile, discard the oil in the skillet and wipe clean. Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the almonds and fry, stirring, until golden, 3 minutes. Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon. Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
• Discard the oil in the skillet and wipe clean. Heat the skillet over medium heat. Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool. Add 1 heaping tablespoon of the ancho chile seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool. Grind the sesame-spice mixture in a spice grinder to make a fine powder.
• Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl. Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
• Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add the pureed chile mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter). Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat. Stir in the chocolate until melted. Add the turkey thighs and simmer until heated through, about 30 minutes. The mole should be the consistency of gravy; thin with more broth, if necessary. Season with salt. Serve with rice and tortillas.

Steps:

• For the mole: Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).
• Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes.
• Meanwhile, put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese.
• Serve the turkey over cooked white rice and the onion and radish salad. Garnish everything with cilantro leaves.
• Perfect White Rice...
• 2:1 ratio of water to rice... for perfect rice every time.

Steps:

• Place the turkey pieces in a large saucepan and cover with water.
• Cover the pan and cook over a high heat for 15 minutes.
• Reduce the heat to medium and cook for an additional 45 minutes.
• Meanwhile, combine the onions, tomatoes, raisins, coriander, cayenne pepper, garlic, cinnamon, cloves, almonds, salt, pepper and boiling chicken broth in a large wooden mixing bowl.
• Mix to a paste.
• Preheat the oven to 450 degrees.
• In a large skillet, melt the chicken fat (or margarine) over a low heat.
• Add the chopped vegetables and spice mixture.
• Fry for 5 minutes, stirring constantly.
• Add the cold chicken broth and chocolate to the skillet.
• Cook for 10-12 minutes over moderate heat, or until the chocolate has completely melted.
• Stir constantly until the chocolate is evenly distributed throughout the mole sauce.
• Remove the turkey pieces from the saucepan in which they were simmered and drain well.
• Pat the pieces dry with paper towel.
• Arrange the turkey pieces in a large baking dish in a single layer.
• Bake, uncovered, for 30 minutes.
• Pour the sauce over the turkey pieces and lower the heat to 350 degrees.
• Cook for 30 minutes further.
• Sprinkle the dish with sesame seeds before serving, if desired.

Steps:

• In a nonstick skillet, brown turkey in oil; transfer to a 3-qt. slow cooker. Stir in the chili, tomatoes, peppers, onion, salsa, garlic, chili powder, cumin and salt., Cover and cook on low for 5-6 hours, until turkey is no longer pink and vegetables are tender. Garnish with cilantro if desired.

Steps:

• Preheat oven to 325 degrees. In a small bowl, whisk together mole sauce and 1/2 cup water until smooth.
• In a large heavy-bottom saucepan with a tight-fitting lid, heat oil over medium-high. Season turkey with salt and pepper; cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.
• Cover tightly; bake until turkey is no longer pink in the middle (an instant-read thermometer inserted in the thickest part should register 165 degrees), about 40 minutes. Transfer turkey to a cutting board; let rest 10 minutes before thinly slicing.
• Stir sauce in pan to combine; serve with turkey. Garnish with sesame seeds, if desired.

Steps:

• Fry the first five ingredients in some of the lard until they are toasted and browned.
• On same melted lard toast the deveined chillies, the spices and process in blender together.
• Next, fry-toast the tortillas and bolillos.
• Process again with previous mixture, and fry on remaining lard.
• Add salt, turkey broth, chocolate tablets and the fruits and the pieced turkey.
• Simmer until chocolate melts and fruits are cooked but not mushy.
• Serve hot.

Steps:

• Dissolve the bouillon in the hot water to make a broth; set aside.
• Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
• Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
• Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
• Remove the turkey bone before serving stew.
• NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
• TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
• TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!

Steps:

• Stew a chicken in salted water to cover until tender (1 1/2 hours).
• Remove chicken from broth.
• Reserve broth.
• Debone and remove skin from chicken.
• Tear into pieces with a fork (don't dice with a knife).
• In a large saucepan, over low heat, warm mole sauce from jar until almost boiling.
• Add broth, stir to make a perfectly smooth sauce, then simmer 20 minutes.
• Add tomato sauce, peanut butter, chocolate, and sugar.
• Cook and stir 20 minutes. Salt to taste.

Steps:

• In large bowl, combine tomatoes, bread, chocolate, sesame seeds, cinnamon, coriander seeds, black pepper, and cloves. Set aside.
• In large, heavy skillet over moderately high heat, heat 2 tablespoons oil until hot but not smoking. Working in about 5 batches and adding 1 tablespoon oil between each batch, fry mulato, pasilla, and ancho chiles until beginning to blister and change color, about 15 seconds per side (do not burn). Using tongs and shaking off excess oil, transfer chiles to large bowl. Add boiling water to cover and let soak until softened, about 45 minutes.
• Meanwhile, in same skillet over moderately high heat, heat remaining 2 tablespoons oil until hot but not smoking. Add almonds and sauté until golden, about 4 minutes. Using slotted spoon, transfer to paper towel-lined plate, reserving oil. Add raisins to oil in skillet and sauté until plump, about 2 minutes. Transfer to paper towel-lined plate, again reserving oil. Add onion and garlic to skillet and sauté until softened, about 5 minutes. Remove skillet from heat.
• Transfer onion, garlic, almonds, and raisins to bowl with tomato mixture. Add 1/2 cup stock. Transfer mixture to food processor and purée until smooth. Return to skillet and set aside.
• When chiles have softened, drain, pat dry, and transfer to food processor. Add chipotle and 1/2 cup stock and purée until smooth.
• Transfer chile mixture to skillet with tomato mixture. Stir in remaining 1 cup stock, brown sugar, and salt. Set over moderately high heat and bring to simmer, then reduce heat to moderately low and simmer, uncovered, 10 minutes. Let cool, then use to coat turkey or store in refrigerator up to 3 days.

Steps:

• Combine beef, tomatoes, chiles, onion, water, cocoa, sugar, oil, cumin, garlic powder, and hot sauce in a slow cooker.
• Cover and cook on Low until meat is fork-tender, 3 to 4 hours.