I had a BIG turkey this year for Christmas….so I had lots of turkey.  We like turkey, so it was a good thing.  I took all the meat and froze it and made stock from the carcass.  Its been a couple of weeks now and I want turkey again.  Hmmmm, its cold and I like spicy stuff when its cold.  Sounds like its time for turkey mole. Mole can sometime take a while to make.  This one comes together fairly quickly.  Fast enough to work for a weeknight meal. You can eat this in whole wheat tortillas with your choice of toppings (as I did for this time).  It is also wonderful over rice with your sauteed vegetable of choice.

turkey mole with cilantro and jalapeno yogurt

You’ll need:

Vegetable oil, as needed.

1 medium large onion, diced

2-3 Tbs chili powder

2 Tbs unsweetened cocoa powder

1/2 tsp ground cinnamon

1/8 tsp ground cloves

1 Tbs ground coriander

Chipotle sauce, to taste

3 cloves garlic, minces or pressed

2 cups chicken or turkey broth

1 can (14.5 oz)  diced tomatoes, drained

1/4 cup golden raisins

2 Tbs  peanut butter (I use natural style)

2 cups chopped or shredded turkey

1/4 cup minced cilantro

turkey added to pureed mole sauce

In a large heated skillet:

Add oil, then onion and saute on medium heat until onion starts to color.  Add garlic and cook a couple minutes more.  Now add spices to it and cook for a few more minutes.  Stir in broth, tomatoes, raisins, peanut butter, tabasco and cook for 25 minutes, stirring occasionally until thickened.  Pour sauce into food processor (or blender) and puree until smooth.  Return to skillet, add turkey.  Cook until heated through, about 5 minutes.  If sauce is too thick, add additional stock.  Sprinkle with cilantro.