Best Turkey Mole Stew Recipes

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HANK'S TURKEY MOLE



Hank's Turkey Mole image

This is my version of the classic Mexican turkey mole. It's not strictly speaking a mole poblano, but it's similar. I simmer the turkey in the finished mole only until it's just barely cooked through, which keeps the meat tender and moist.

Provided by Hank Shaw

Categories     Main Course

Time 2h20m

Number Of Ingredients 21

6 anchos
6 pasilla or mulatto chiles
6 guajillo chiles
1 chipotle
1/4 cup sesame seeds
1/4 cup pumpkin or squash seeds ((pepitas))
1/3 cup pecans or walnuts
1 teaspoon coriander seeds
2 ounces Mexican bittersweet chocolate, (crushed up)
1/4 cup lard, duck fat or vegetable oil
1 cup chopped onion
4 cloves garlic, chopped
1/3 cup raisins, (about 2 ounces)
3 small corn tortillas, or 1 large, (slightly charred)
1/2 teaspoon black pepper
8 cloves, (about 1/2 teaspoon ground)
1 teaspoon cinnamon
1 large tomato, charred under a broiler
1/2 cup roasted and pureed tomatillos, about 3 large ones
1 quart chicken or turkey broth
2 pounds turkey breast

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.

Nutrition Facts : Calories 468 kcal, Carbohydrate 43 g, Protein 33 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 62 mg, Sodium 718 mg, Fiber 14 g, Sugar 17 g, UnsaturatedFat 11 g, ServingSize 1 serving

TURKEY MOLE



Turkey Mole image

Provided by Food Network Kitchen

Time 1h32m

Yield 6 to 8 servings

Number Of Ingredients 29

6 to 8 turkey thighs (3/4 pound each)
1/2 large white onion
2 stalks celery, quartered
1 large bunch cilantro (about 1 cup sprigs)
2 whole cloves
4 allspice berries
1/4 star anise pod (break off a point)
5 black peppercorns
Kosher salt
4 medium tomatillos, husked
2 medium tomatoes
4 cloves garlic, unpeeled
1/2 large white onion
3/4 cup vegetable oil or lard
8 dried ancho chiles, stemmed and seeded (seeds reserved)
8 dried pasilla chiles, stemmed and seeded
1 corn tortilla, plus more for serving (optional)
1/2 cup raw almonds, chopped
1/2 cup raisins
1/2 cup pepitas (hulled pumpkin seeds)
4 tablespoons sesame seeds, plus more for topping
5 allspice berries
5 black peppercorns
2 whole cloves
Kosher salt
6 ounces sweet Mexican drinking chocolate, chopped
Cooked rice, for serving
1/4 star anise pod (break off a point)
1 1-inch piece cinnamon stick

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



Turkey Mole image

Provided by James Beard

Categories     Sauce     Chocolate     Herb     Nut     Olive     Onion     turkey     Fall     House & Garden

Yield Serves 4

Number Of Ingredients 10

1 turkey breast and wing
1 1/2 teaspoons salt
2 medium onions, chopped
Bacon fat or oil
2 cloves garlic
2 tablespoons chili powder
1 small dried hot red chile powder
1 cup ground nuts (almonds, walnuts, peanuts or cashews)
1 ounces bitter chocolate
1 cup ripe olives (optional)

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 POBLANO



Turkey Mole Poblano image

Provided by Tyler Florence

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 28

2 dried ancho chiles, stemmed and seeded
2 dried Anaheim chiles, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1/4 cup golden raisins
Hot water
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 lemon, juiced
2 turkey legs and thighs
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock
1 onion, thinly sliced
Shaved radishes, for garnish
1 lime, juiced
Oaxacan Cheese, crumbled for garnish
Cooked white rice, for serving
Cilantro sprigs, for garnish

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.

TURKEY MOLE



Turkey Mole image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 21

5 dry Mulaeto chiles
3 dry Pasilla chiles
2 dry Ancho chiles
2 large turkey legs and thighs, washed and dried
Salt and pepper
1/4 cup vegetable oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons skinless peanuts
2 tablespoons golden raisins
4 tomatillos, peeled, cored, washed and chopped
1 corn tortilla, lightly toasted over open flame, and broken into small pieces
1/4 teaspoon anise seeds
6 coriander seeds
1 clove
10 peppercorns
1/2 cup sesame seeds
1/2 cups chicken broth
1 ounce bittersweet chocolate, roughly chopped
1-2 teaspoons salt
4 limes, cut in wedges for garnish

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 STEW



Turkey Mole Stew image

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

8 -10 lbs turkey, cut into 8 serving pieces
2 cups finely chopped onions
3 tomatoes, skinned,seeded and coarsely chopped
1/2 cup chopped golden seedless raisins
1/2 teaspoon ground coriander
1 teaspoon cayenne pepper
2 cloves garlic, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup finely chopped almonds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups boiling chicken broth
4 tablespoons chicken fat (or margarine)
2 cups cold chicken broth
1 1/2 ounces unsweetened chocolate
sesame seeds, optional

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.

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