Turkey Molé: 2 Recipes for Leftover Thanksgivng Turkey

If you have Turkey Leftovers from Thanksgiving dinner, make Turkey Mole! According to common legend molé was originally created for turkey. At the Convent of Santa Rosa in Puebla, the nuns had to rush to prepare a meal for a visiting archbishop so they killed an old turkey, cooked it, and mixed everything else they had in a sauce to top it. That sauce was the original mole.

So if you have leftover turkey--or fresh turkey you've just made, you will love these two Quick Turkey Mole recipes. I make the first recipe with Taza Chocolate Mexicano (my favorite daily chocolate) or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!

The first Quick Molé recipe is adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey. The second recipe is from Grand Velas Riviera Maya in Mexico, a Five Diamond resort.


Quick Turkey Molé

Ingredients
2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp 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

Directions
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 sauté pan or put in another pot and then cover with the Molé sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.

***

This second recipe is from the Grand Velas Riviera Maya Hotel. I haven't made this one yet, so let me know if you do!

Turkey con Mole Sauce

Ingredients
1 1/4 lbs Turkey Breast
1/4 cup Vegetable Oil
1 1/4 cup Mole Paste
3/4 cup Chicken Broth
1/4 cup Nopal, peeled and cubed  (cactus!)
1/4 cup Tomato, seeded and cut
1/4 cup Onion, diced
2 Tbsp Coriander leaves, finely diced
1/2 cup Lemon Juice
1 large Avocado
2 1/2 Tbsp Lemon Juice
Salt
Pepper

Directions 
(If using fresh turkey): Cut turkey breast into 4 pieces and season with salt and pepper.
In frying pan, add oil over medium-high heat and brown both sides. Remove from pan and finish cooking on  baking sheet at 350 ° F for about 8 minutes. Set aside.  (or use turkey from Thanksgiving's meal)
In pan over medium heat add mole paste. Add chicken broth slowly, bringing to boil and then simmering until you’ve achieved hick consistency. Set aside.
Combine nopal, onion, tomato and coriander in bowl, add 1/4 cup lemon juice and season.
Blend pulp of avocado with remaining lemon juice and season.
Plate some sliced turkey over layer of mole and dress with some drops of mashed avocado and pico de gallo.

Mashed Potato Chocolate Cake: Thanksgiving Leftovers

If you're like me, you'll have a lot of Thanksgiving Leftovers. I posted 2 recipes yesterday for Turkey Mole to use with leftover turkey, but here's another great recipe for those delicious leftover mashed potatoes. This Mashed Potato Chocolate Cake recipe is easy and absolutely delicious. WARNING: This recipe won't work if you seasoned your potatoes with herbs or garlic. Mashed potatoes with butter or cream or cream cheese will work perfectly.

In case you want to make this as its own dish (not using leftovers), try this recipe for White Chocolate Mashed Potatoes.

I've never met a potato I didn't like!

MASHED POTATO CHOCOLATE CAKE

Ingredients
4 ounces dark chocolate (65-75% cacao)
1 cup sweet butter
1 3/4 cups sugar
4 eggs
1 cup mashed potatoes
1 cup buttermilk
1 tsp Madagascar or Mexican vanilla extract
2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 ounces dark chocolate chopped into chunks (or chocolate chips)

Directions
Melt chocolate with vanilla; cool slightly.
Sift together flour, baking powder, soda, and salt.
In another bowl, cream together butter and sugar and beat in eggs, one by one.
Add chocolate and mashed potatoes.
Beat in dry ingredients alternately with buttermilk.
Fold in dark chocolate chips or chunks.
Pour into greased 13x9 x 2 inch pan (or Bundt Pan) and bake in preheated 350 degree oven for approximately 40 minutes. 

Quick Turkey Molé: 2 Recipes for Thanksgiving Leftovers

If you have left-over Turkey from Thanksgiving dinner, make a Turkey Mole! According to common legend molé was originally created for turkey. At the Convent of Santa Rosa in Puebla, the nuns had to rush to prepare a meal for a visiting archbishop so they killed an old turkey, cooked it, and mixed everything else they had in a sauce to top it. That sauce was the original mole.

So if you have leftover turkey--or fresh turkey you've just made, you will love these two Quick Turkey Mole recipes. I make the first recipe with Taza Chocolate Mexicano (my favorite daily chocolate) or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work!

The first Quick Molé recipe is adapted from Paula Deen's Quick Chicken Mole. Perfect with Turkey. The second recipe is from Grand Velas Riviera Maya in Mexico, a Five Diamond resort.


Quick Turkey Molé

Ingredients
2 Tbsp good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp 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

Directions
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 sauté pan or put in another pot and then cover with the Molé sauce. Braise in 350 oven for 45 minutes. Garnish with toasted pumpkin seeds.

***

This second recipe is from the Grand Velas Riviera Maya Hotel. I haven't made this one yet, so let me know if you do!

Turkey con Mole Sauce

Ingredients
1 1/4 lbs Turkey Breast
1/4 cup Vegetable Oil
1 1/4 cup Mole Paste
3/4 cup Chicken Broth
1/4 cup Nopal, peeled and cubed  (cactus!)
1/4 cup Tomato, seeded and cut
1/4 cup Onion, diced
2 Tbsp Coriander leaves, finely diced
1/2 cup Lemon Juice
1 large Avocado
2 1/2 Tbsp Lemon Juice
Salt
Pepper

Directions 
(If using fresh turkey): Cut turkey breast into 4 pieces and season with salt and pepper.
In frying pan, add oil over medium-high heat and brown both sides. Remove from pan and finish cooking on  baking sheet at 350 ° F for about 8 minutes. Set aside.  (or use turkey from Thanksgiving's meal)
In pan over medium heat add mole paste. Add chicken broth slowly, bringing to boil and then simmering until you’ve achieved hick consistency. Set aside.
Combine nopal, onion, tomato and coriander in bowl, add 1/4 cup lemon juice and season.
Blend pulp of avocado with remaining lemon juice and season.
Plate some sliced turkey over layer of mole and dress with some drops of mashed avocado and pico de gallo.

Thanksgiving Leftovers: Mashed Potato Chocolate Cake

If you're like me, you'll have a lot of Thanksgiving Leftovers. I posted a recipe last year for Turkey Mole to use up the leftover turkey, but here's another great recipe for those delicious leftover mashed potatoes. This Mashed Potato Chocolate Cake recipe is easy and absolutely delicious. WARNING: This recipe won't work if you seasoned your potatoes with herbs or garlic. Mashed potatoes with butter or cream or cream cheese will work perfectly.

In case you want to make this as its own dish (not using leftovers), try the recipe I posted for White Chocolate Mashed Potatoes.

I've never met a potato I didn't like!

MASHED POTATO CHOCOLATE CAKE

Ingredients
4 ounces dark chocolate (65-75% cacao)
1 cup sweet butter
1 3/4 cups sugar
4 eggs
1 cup mashed potatoes
1 cup buttermilk
1 tsp Madagascar or Mexican vanilla extract
2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 ounces dark chocolate chopped into chunks (or chocolate chips)

Directions
Melt chocolate with vanilla; cool slightly.
Sift together flour, baking powder, soda, and salt.
In another bowl, cream together butter and sugar and beat in eggs, one by one.
Add chocolate and mashed potatoes.
Beat in dry ingredients alternately with buttermilk.
Fold in dark chocolate chips or chunks.
Pour into greased 13x9 x 2 inch pan (or Bundt Pan) and bake in preheated 350 degree oven for approximately 40 minutes. 

Turkey Mole: Leftover Thanksgiving Turkey

Maybe you don't plan to give away the leftover turkey today, so you might find you have a lot. You can always invite the neighbors in for another Thanksgiving dinner or you can make sandwiches for a week, but here's another possibility: Turkey Mole! I make this Quick Turkey Mole  with Taza Chocolate Mexicano or their Chipotle Chili Chocolate Mexicano, but any good chocolate will work! Trader Joe's now sells a Mexican Chocolate in disk shape at a very reasonable price.

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

Quick Turkey Mole

Ingredients
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

Directions
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.

Turkey Mole: Leftover Thanksgiving Turkey

Maybe you didn't give away all the leftover turkey from last night's dinner. So if you're like me, you have a lot left. Yes, you can invite the neighbors in for another Thanksgiving dinner or you can make sandwiches for a week, but here's another possibility: Turkey Mole! I like to use Taza Chocolate Mexicano, especially the Chipotle Chili Chocolate Mexicano in this recipe, but any good chocolate will work!

Good Food Channel has an awesome recipe by Gino D'Acampo for Turkey Mole that uses 'bitter' chocolate. I love this recipe because it uses almonds, peanuts, sesame seeds, prunes, raisins, plantains and lots of other ingredients that aren't in your (or my) usual moles.

Don't have that much time? Want to make a Quick Mole? This recipe is adapted from Paula Deen's Quick Chicken Mole, but it's great with Turkey.

Quick Turkey Mole

Ingredients
2 tablespoons good quality olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons 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 tablespoons peanut butter
4 ounces Taza Chocolate Mexicano, chopped
Toasted pepitas (pumpkin seeds), for garnish

Directions
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.

Thanksgiving Leftovers: Add Chocolate

So many great ways to use up Thanksgiving Left-Overs, and with the addition of a little chocolate (which is always left-over chez moi) you can have an outstanding meal.

Simply Recipes has a wonderful Turkey Chili Recipe that can be used in enchiladas or just eat as chili or use with Sloppy Joe's. Be sure and add chopped chocolate at the end. Recipe says unsweetened, but I add sweetened dark chocolate for a little more impact.

Good Food Channel has an awesome recipe by Gino D'Acampo for Turkey Mole that uses 'bitter' chocolate. For me that would be any chocolate over 65% cacao. I love this recipe because it uses almonds, peanuts, sesame seeds, prunes, raisins, plantains and lots of other ingredients that aren't in your (or my) usual moles.

For me, though, Mashed Potato Chocolate Cake is my favorite use of left-overs. There are lots of Mashed Potato Chocolate Cake recipes, but this is one of the easiest.

1 1/2 cup self rising flour
2/3 cup granulated sugar
1/4 tsp vanilla extract
2 oz. organic fair-trade dark chocolate, melted
1/2 tsp. salt
1 cup cooked mashed potatoes (make sure they weren't seasoned)

Cream butter and sugar with potatoes. Then add melted chocolate or cocoa. Add beaten eggs alternately with flour and salt. Pour in milk and mix well. Grease 9 inch square pan. Pour mixture into pan and bake for 20 to 25 minutes. Top will be firm and spring to the touch when cooked. Let cake cool and turn onto wire rack. Frost with a good chocolate ganache when completely cooled.