Wednesday, November 27, 2013

Thanksgiving Leftovers: Turkey Mole

If you don't plan to give away leftover turkey tomorrow, you might want to make Turkey Mole! I make this Quick Turkey Mole with Taza Chocolate Mexicano or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!

So here's a Quick Mole recipe adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey.

Quick Turkey Mole

2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 Tbsp peanut butter
4 ounces Taza Chocolate Mexicano, chopped
Leftover Turkey
Toasted pepitas (pumpkin seeds), for garnish

Heat oil in heavy saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.

Take left over Turkey and either add to oven friendly saute pan or put in another pot and then cover with the Mole sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.


~~louise~~ said...

Now that's a recipe I can warm up to Janet!!! Thanks for sharing...

Happy Thanksgiving Janet and Happy Hanukkah too!!!

Diane S. said...

I agree. I might be making it from scratch, but I hadn't thought of using turkey for mole and I have some mole sauce. Great alternative to turkey sandwiches! Happy Thanksgiving and Happy Hanukkah, Janet!