HANK'S TURKEY MOLE
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
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 VERDE
A few things may come to mind when thinking of mole: chocolate, long ingredient lists and even longer cooking directions. But mole verde is a bit of an exception. This version comes together in about an hour, combining a pumpkin-and-sesame-seed paste with a sauce built from tomatillos, chard, romaine and jalapeños. Cooked turkey simmers in sauce just long enough to pick up some of the green flavors. For balance, serve with white rice and corn tortillas.
Provided by Samin Nosrat
Categories dinner, lunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 828 milligrams, Sugar 6 grams, TransFat 0 grams
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
HEARTY TURKEY STEW WITH VEGETABLES
Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g
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 POBLANO
Provided by Tyler Florence
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 28
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 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 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.
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
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 STEW
Excellent use of leftover Thanksgiving turkey meat. Like many people, I have spent countless hours searching for unique and appealing ways to serve left-over turkey for the several days that followed our huge Thanskgiving feast. After trying several different soups and stews, my husband and I combined all the things we liked best about our favorite recipes and came up with this wonderful turkey stew recipe. It's our favorite, and the only turkey stew that we even eat anymore.
Provided by Northwestgal
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 223.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 35.5, Sodium 433.3, Carbohydrate 30.9, Fiber 3, Sugar 3.1, Protein 18
SOUTHWEST TURKEY STEW
I prefer main dishes that let me stay on my diet but still eat what the rest of the family eats. My husband and our young children think this diet-friendly stew is a hit. -Stephanie Wilson of Helix, Oregon
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 238 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 837mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
EASY GROUND TURKEY STEW
Easy slow cooker soup made with ground turkey to limit the fat but not the taste! Serve with bread and butter!
Provided by IndyBlakester
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 3h25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
- Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
- Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 50.7 g, Cholesterol 83.9 mg, Fat 9.1 g, Fiber 7.9 g, Protein 28 g, SaturatedFat 2.3 g, Sodium 910.8 mg, Sugar 7.9 g
CREAMY TURKEY STEW
This is a variation on a recipe from Ontario Turkey. We like our version much better. The difference is poultry seasoning, no wine, and starting with cooked leftover turkey. We usually make a double batch and it never lasts very long.
Provided by j sr
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil and butter in a large Dutch oven over medium high heat; cook and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes.
- Dust turkey with flour; stir into vegetable mixture. Stir chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat; whisk cream into soup.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 34 g, Cholesterol 81.6 mg, Fat 16.1 g, Fiber 4.9 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 975.7 mg, Sugar 4.3 g
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
HEARTY TURKEY NOODLE STEW
Nutrition Facts: 1 cup equals 259 calories, 6 g fat (1 g saturated fat), 50 mg cholesterol, 566 mg sodium, 29 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 259 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 566mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
PAVO MOLE (TURKEY MOLE)
Labor-intensive, messy, involved. Using earthy and ancient 'xocolatl' (chocolate), this mole sauce is equally good with chicken. Working in a well-ventilated kitchen is highly recommended. Mop the kitchen floor after preparing the mole as there is no point in cleaning the kitchen beforehand. Best to prepare this in an "assembly line" manner having your ingredients and utensils ready; reading through the recipe directions thoroughly before starting.
Provided by COOKGIRl
Categories Poultry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- *NOTE: the chilies need to be toasted, seeds, deveined and rinsed.
- Toasting Dried Chilies: Heat an ungreased heavy skillet (I use cast iron) over medium heat. Place the chilies on the grill in single layer. Cook the chilies 1 to 3 minutes until the color changes slightly (do not burn) and the chilies become fragrant but not harsh smelling. As they toast, press down on them with a spatula, and turn the chilies occasionally. Set aside to cool. When the chilies are cool enough to handle but still pliable, cut each chile open lengthwise with scissors. Carefully remove the seeds and the veins (membrane).
- Place the prepared dried chilies in a medium bowl and cover with the boiling water. Let stand 1 hour.
- Toast the sesame seeds in a dry, clean skillet over medium heat. Toast about 2 minutes, stirring constantly. Remove seeds from heat.
- Combine the whole clove, cinnamon stick, coriander seeds and anise seeds in the same skillet and toast on medium heat about 1 minute. The spices will start to change color and become fragrant. Do not burn. Remove from skillet.
- Heat the vegetable oil in a 12-inch skillet over medium heat until hot. Add the almonds. Cook and stir about 2-3 minutes until brown. Do not burn. Remove the nuts with a slotted spoon to a paper towel and drain.
- Next add the raisins to the same skillet. Cook and stir 30 seconds or until puffed up. Remove with slotted spoon.
- Sprinkle the turkey pieces with salt. Cook the poultry in the same skillet over medium heat for about 10 minutes or until browned, turning once. Remove to plate. Remove all but 2 tablespoons of the oil from the skillet.
- In a blender place the raisins, processing until finely ground. Coarsely chop the almonds and add to blender. Process until finely ground. Add the onion, garlic and process until finely ground.
- In an electric spice grinder process 2 tablespoons of the sesame seeds in on/off pulses. Add the sesame seeds to the blender.
- Process the clove mixture in the electric spice grinder to a fine powder; add to blender.
- Add the chilies, 1/3 cup of the soaking liquid and the tomato paste to blender. Process until smooth. If too thick, add about 1 teaspoon of the soaking liquid at one time until the blender does not labor and mixture blends easily. **WARNING: Avoid inhaling the ingredients in the blender. Wear a mask, especially if you have a weak respiratory system. Discard the soaking liquid.
- Coarsely chop the chocolate with a knife or grate.
- Reheat the oil in skillet over medium heat again until hot. Reduce the heat to medium-low. Add the chile mixture. Cook and stir for 5 minutes. Add the chocolate; cook and stir 2 minutes or until the chocolate is melted. Gradually stir in the stock. Cook and stir the chile mixture for 5 minutes.
- Return turkey to the skillet. Reduce heat to low. Cover and simmer for 45 minutes or until the turkey is tender and juices run clear. Turn the turkey once or twice during simmering. Sprinkle the remaining sesame seeds over the turkey pieces just before serving. Garnish, if desired with fresh cilantro.
Nutrition Facts : Calories 1395, Fat 71.7, SaturatedFat 19.3, Cholesterol 579.4, Sodium 728.6, Carbohydrate 17.1, Fiber 3.3, Sugar 9.8, Protein 163
MANCHAMANTELES (FRUITY MOLE STEW)
Manchamanteles literally translates as "tablecloth stainer" because of its red chili color and stew consistency. Delicious too.
Provided by Mexi-Rosie
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1249.8, Fat 70.2, SaturatedFat 12, Cholesterol 18, Sodium 119.9, Carbohydrate 150.5, Fiber 49.3, Sugar 40, Protein 35.2
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