Best 5 Turkey Mole Stew Recipes

HANK'S TURKEY MOLE

Steps:

• 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.
• Put the 1/4 cup of lard into a large, heavy pot like a Dutch oven. Set the heat to medium-high and sauté the onions until they begin to brown a bit. Add the garlic and raisins, then sauté another minute. Turn off the heat and let this mixture cool a bit, then put it in the blender.
• Smash up the charred tortillas and put them in the blender. Add the ground nuts, seeds and coriander to the blender. Add the black pepper, cloves, cinnamon, charred tomato and tomatillos to the blender, and turn it on. Add enough turkey stock to make the blades work, and puree this mixture. It should be thick, but pourable.
• Pour this into the Dutch oven. Add a little more broth to the blender to get all the stray sauce sticking to its sides and pour that in the pot. Add the Mexican chocolate and all the pureed chiles, too, mix well and bring to a bare simmer. You want the mole to have the consistency of melted ice cream. Add salt to taste.
• Simmer this mole for 20 minutes. As this is happening, salt the turkey breast well. After 20 minutes has elapsed, submerge the turkey breast in the mole. Simmer gently until it's done. I do this by sticking a meat thermometer into the fattest part of the turkey breast, and I pull the meat when it hits 150°F.
• Remove the turkey from the mole and scrape most of the sauce back into the pot. Slice against the grain, then serve with the mole, some cilantro and sesame seeds as garnish.

HEARTY TURKEY STEW WITH VEGETABLES

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.

TURKEY MOLE STEW

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

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

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.