MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fiesta Turkey in Mole Sauce
 Categories: Mexican, Turkey, Sauces, Chocolate, Fruit
      Yield: 8 Servings
 
     10 lb Turkey; up to 12 lb,
           - disjointed
    1/4 c  Cooking oil
      1 ts Salt
           Water
           Mole Sauce:
      6    Dried Ancho chilies
           Water; boiling
      2 ts Oil
      1 md Onion; chopped
      2 cl Garlic; minced
    1/2 ts Chilies; crushed
      1 c  Canned Italian plum
           - tomatoes; chopped
    3/4 ts Ground cinnamon
    1/2 ts Ground cloves
    1/4 ts Ground coriander
    1/4 ts Anise
    1/4 ts Cumin
      1    Dry tortilla; cut into
           - pieces
    1/4 c  Sesame seeds
    1/4 c  Raisins
      2 c  Chicken broth
      2 oz Semisweet chocolate;
           - grated
 
  Wash turkey; pat dry.  Heat oil in Dutch oven; brown turkey well
  on all sides, adding more oil if necessary to keep turkey from
  sticking. Add salt and enough water to cover.  Bring to a boil.
  Cover; reduce heat to low. Cook 1 hour or until tender.  Set
  aside.
  
  Meanwhile, prepare sauce.  Stem and seed red chilies under cold
  running water.  Tear chilies into pieces; soak in boiling water to
  cover for 30 minutes.  Drain; reserve 1/4 cup soaking liquid.
  
  Heat oil in skillet.  Saute onion and garlic until limp.  In
  blender jar combine Ancho chilies, reserved liquid, onion, garlic,
  crushed chilies, tomatoes, and spices; puree until smooth.  Add
  tortilla, sesame seeds, and raisins; puree, scraping blender
  container frequently.
  
  Heat skillet in which onion was cooked over moderate heat for
  several minutes.  Pour puree into skillet; add chicken broth,
  stirring well. Simmer for 10 minutes.  Remove from heat and add
  chocolate.  Stir until chocolate melts.  Drain broth from turkey.
  Pour sauce over turkey; heat through. Serve turkey garnished with
  sesame seeds.
  
  Note: The turkey could be roasted unstuffed, sliced, and served
  with mole sauce if you prefer.  Mole sauce is a long and
  complicated business.  It is available in Latin American grocery
  stores and specialty stores canned and as a powder.  It is
  reconstituted with broth before serving.  Chicken and pork are
  also served with this sauce.
  
  Recipe from: Mexican Cooking, June 1986

  From: Bill Swisher
  Date: 10-04-09
 
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