Name: Turkey Mole
Yield: 4 servings
Ingredients: 4 dried pasilla chiles; 1/2 cup pepitas (pumpkin seeds); 1/3 cup dark raisins; 1 bay leaf; 2/3 cup tomato puree; 1 teaspoon dried oregano; 1 1/2 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon ground cloves; 2 yellow onions, finely chopped; 6 cloves garlic, thinly sliced; 1 teaspoon ground cumin; 1 3/4 cups low-sodium canned or Homemade Chicken Stock , skimmed of fat; 1 skinless and boneless turkey-breast half, cut into 4 pieces; Olive-oil cooking spray

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.

Source: Martha Stewart Living, October 1998

Servings

Ingredients

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Using a wooden spoon, shred turkey in the pan. Cook 5 minutes more, and serve.