Turkey Mole Stew Recipes

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:

• For the recado negro paste: Bring a large pot of water to a boil.
• In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
• Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
• In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
• For the "boot": Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
• Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.

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:

• 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:

• 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.