Turkey mole

Yield: 4 Servings S

Ingredients:

2 tb Olive oil
4 lg Turkey leg-thigh pieces
1/3 c Sliced yellow onion
3 Garlic cloves minced
1 tb Sesame seeds toasted
1/4 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Coriander seeds toasted -crushed
2 tb Ground dried ancho or mixed -chile peppers
2 ts Chopped fresh cilantro
2 c To 3 c chicken stock
3 tb Smooth peanut butter
2 1/2 tb Tomato paste
4 tb Golden raisins
1 oz Unsweetened chocolate

Instructions:

-chopped Salt Freshly ground black pepper Garnish: Roasted and julienned red -bell peppers Warm tortillas Fresh cilantro sprigs From "American Game Cooking by John Ask and Sid Goldstein.

Heat oil in a large, heavy-bottomed saute pan and brown turkey on all

sides. Remove turkey and set aside. Add onion to pan and saute until

lightly browned. Add garlic, sesame seeds, cinnamon, cloves,

coriander, ground chile and chopped cilantro; cook over moderate heat

for 5 minutes. Add stock and simmer for IO minutes, stirring

occasionally.

Pour mixture into a blender or food processor. Add peanut butter,

tomato paste, raisins and chocolate and process until smooth. Return

sauce to pan, add reserved turkey and simmer, covered, until tender,

about 35 minutes. Thin with stock as necessary. Season with salt and

pepper.

Arrange turkey on a warm platter. Whisk sauce until smooth and pour

over turkey. Garnish with red pepper strips, warm tortillas and fresh

cilantro sprigs.

PER SERVING: 660 calories, 59 g protein, 19 g carbohydrate, 39 g fat

(9 g saturated), 196 mg cholesterol, 252 mg sodium, 2 g fiber.

Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

Posted by Stephen Ceideburg

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: TURKEY MOLE EMPANADAS

Categories: Mexican, Poultry, Turkey, Appetizers, Ethnic

Yield: 24 Servings

1/2 c Ground Turkey

1/4 c Cilantro, chopped

1/4 c Green onions, chopped

2 tb Mole sauce

1/8 ts Salt

2 Puff pastery sheets

1 Egg, beaten with 2 T water

Preparation Time: 20 minutes Cooking Time: 10 minutes

[Note: serving size is the number of peices this recipe will yield,

not the number of people it will serve.]

1. Combine filling ingredients together in a small bowl.

2. Heat oven to 350 degrees.

3. If necessary, roll out puff pastery slightly to be able to cut 12

3-inch circles from each sheet using a cookie cutter or the rim of a

glass.

4. Place 1 T of filling on half of a puff pastry circle. Brush entire

edge of circle with egg mixture. Fold pastry over yo form half-moon

and grimp edges clsed with a fork. Repeat with ther rest of the

circles.

5. Brush pstreis with remaining egg wash. Bake until golden brown,

about 10 minutes.

[Another Note: I assume the ground turkey is Cooked Turkey" ground up not the hamburger like stuff you get in the stores.] This is another one of those recipes from the Chicago Tribune Magazine (11/14/93). This one provided by "Entertaining Co." as part of the menu for a cocktail party for 100 hosted by a business executive thanking her clients at her home in Chicago. Posted by Bud Cloyd