TURKEY MOLE
Fabulous recipe for left over turkey broth, the chocolate and cinnamon and peanut butter make this dish extremely tasty.
Provided by Steveswife
Categories One Dish Meal
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in hot oil 4 minutes until brown.
- Deglaze pan with 3 cups turkey broth 2 minute.
- Add tomatoes, peanut butter, chips,sugar,chili powder and cinnamon.
- Bring to a boil, lower heat and simmer for 15 minutes uncovered.
- Remove from heat and puree in blender, or use an immersion blender like braun.
- return to pan and add turkey meat.
- Serve over white rice, it is delicous served with eggs like they do in Mexico.
Nutrition Facts : Calories 259.6, Fat 14.8, SaturatedFat 3.9, Cholesterol 35.5, Sodium 106, Carbohydrate 16.6, Fiber 2.9, Sugar 11.9, Protein 17.7
TURKEY MOLE
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.
TURKEY MOLE
Provided by Food Network Kitchen
Time 1h32m
Yield 6 to 8 servings
Number Of Ingredients 29
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.
TURKEY MOLE TACOS
In contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I've also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately. -Helen Glazier, Seattle
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally., Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 369 calories, Fat 15g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 612mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
TURKEY WITH MOLE SAUCE
Turn your Sunday dinner into a Mexican-style feast by serving turkey with mole sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 246 g, Fat 8 g, Fiber 1 g, Protein 34 g
TURKEY MOLE STEW
There are quite a few steps to this recipe, but it's easy once you get the hang of it. Your family/guests will never believe there's chocolate in there.
Provided by Mirj2338
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 17
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.
TURKEY MOLE
Mole is a traditional Mexican sauce infamous for it's laundry list of spices and complex flavor. This recipe takes the traditional route with the inclusion of turkey, pepitas, and pasilla chiles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 16
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.
Nutrition Facts : Calories 336 g, Cholesterol 60 g, Fat 11 g, Fiber 5 g, Protein 33 g, Sodium 72 g
TURKEY MOLE POBLANO
Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. This is a version that works great to help use up that extra turkey on Thanksgiving. We also make this every year for our Christmas dinner with my husbands family. Sprinkle sesame seeds over mole if desired. Garnish with onions and limes. Serve with rice on the sides and tostadas or tortillas.
Provided by Sherbear1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 2h10m
Yield 6
Number Of Ingredients 24
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.
Nutrition Facts : Calories 519.3 calories, Carbohydrate 31.9 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 4.8 g, Sodium 582 mg, Sugar 8.1 g
TURKEY MOLE
Steps:
- Cut the turkey wing into 2 pieces, and the breast into 3 or 4 pieces. Place in large kettle with enough water to cover, and bring to a boil. Add the salt, and simmer for 30 minutes. Meanwhile brown the onion in bacon fat or oil. Add to kettle, along with garlic, chili powder, red pepper, nuts and chocolate. Cover and simmer until turkey is tender and the sauce is well blended and thickened. Correct seasoning. Add olives about ten minutes before serving, if you wish.
- Serve with polenta and a cucumber salad.
TURKEY MOLE SAUCE
Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for later use. (Try it on turkey sandwiches, roasted chicken, or as a sauce for turkey or chicken tamales.)
Provided by Melissa Clark
Categories Sauce Food Processor Chocolate Tomato Thanksgiving Raisin Almond Spice Hot Pepper Fall Winter Pan-Fry
Yield Makes about 3 cups
Number Of Ingredients 20
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.
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- Heat a large cast-iron skillet over medium-low. Working in batches, arrange ancho and guajillo chiles in a single layer in skillet; cook, turning once, until lightly toasted, about 30 seconds per batch. Transfer to a large bowl; add 3 1/4 quart warm water, and let stand until chiles are soft and pliable, about 30 minutes. Drain chiles, reserving 5 cups soaking water.
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- Remove the stems and seeds from the chiles. Flatten them out as best you can and toast them on a comal or cast iron pan set over high heat. You'll want a spatula to hold them down. You'll only need to toast the chiles for a few seconds on either side; watch for blistering, and when you see it, you're good.
- Toss the toasted dried chiles into some warm water to soak, and, when they're soft, puree in a blender with some turkey or chicken broth. You want a consistency like thick BBQ sauce. Set aside.
- In a large, dry pan, toast - one at a time - the sesame seeds, pepitas, pecans and coriander seeds. Set them all in a bowl to cool, then grind into a paste in a spice grinder. Set aside.
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