Looking for something a little different for Thanksgiving dinner? Try turkey with a twist! This mole sauce takes the best of Mexican cuisine and pairs it with traditional New England turkey and vegetables. You won’t be disappointed!
Prepare your turkey however you like it best. You can roast a whole turkey, broil a turkey breast, or saute turkey pieces. This mole sauce works well with them all.
Serves 10
Ingredients
- ½ cup of olive oil
- 8 dried ancho peppers, de-seeded & de-veined in hot water
- 2 poblano peppers, de-seeded and de-veined
- 4 cups of peeled and chopped tomatoes
- 1/3 cup of onion, slightly chopped
- 2 white garlic cloves, chopped
- 2 heads of black garlic, peeled
- 2 cups of turkey broth/juices
- 4 ounces of unsweetened dark baking chocolate (100% cacao)
- 2 peeled apples chopped in cubes
- 2 peeled pears chopped in cubes
Directions
- Heat the olive oil in a saute pan and saute the white garlic and onion.
- Dry and chop the ancho peppers after de-seeding and de-veining in hot water.
- Chop the poblano peppers and add poblanos and anchos to the pan until they fry a little.
- Melt the chocolate over a double boiler and stir into saute pan.
- Add the black garlic cloves and the tomatoes to the pan and cook for five minutes, stirring frequently.
- Add the turkey juice and blend everything together with a handheld blender.
- Add the chopped apples and pears and heat through.
Serve the mole alongside your turkey as a gravy, or smother your roasted turkey with it after the turkey is finished roasting and just before serving. The mole sauce also pairs well with sweet mashed potatoes, or cooked carrots and potatoes. Give thanks and dig in!
