Chicken in green mole photo by: AlexandLeigh
Turkey; it's not just for the holidays anymore. These days you can buy turkey in all shapes and sizes. It comes as whole turkeys of course, but you can also get parts and pieces. The breast comes bone in or boneless, you can get the wings, legs and thighs on their own as well. There's also ground turkey, sausages of different varieties, cutlets and filets. You can use turkey parts (thighs are especially good) for this recipe, a traditional mole.
Braised Turkey in Green Mole
- 5-6 pounds of turkey
- 1 clove of garlic, mashed
- 3/4 teaspoon salt
- 1/2 teaspoon of pepper
- 3 tablespoons butter or margarine
Green mole sauce
- 1 slice white bread
- 1/2 cup pumpkin seeds
- 1/4 cup blanched almonds
- 10 ounces of tomatillos, chopped
- 1 poblano chile, cchopped
- 3 tablespoons chopped cilantro
- 1 1/2 cups chicken broth
- salt and pepper to taste
Wash the turkey and pat dry. Rub with the garlic, salt and pepper. Melt the butter in a large dutch oven over medium heat. Brown the turkey well on all sides. Reduce the heat to low and cover. Cook without any liquid for 25-35 minutes or until cooked through. Make the sauce while the turkey is cooking. Toast the bread on both sides until golden brown. Seed and chop the poblano. Combine the bread, pumkin seeds, almonds, tomatillos, chile, cilantro and 1/2 cup of chicken broth in a blender or food processor. Puree and pour into a skillet over medium heat. Add the remaining chicken broth and simmer for 5-10 minutes. Serve the turkey topped with the sauce.
*note* This sauce is also works on chicken (as in the photo) as well as duck or other bird.