What to do with Leftover Turkey

Turkey mole

Here's a recipe for something a little different to do with your leftover turkey (say, on Day 3). We made this for the first time last year, and a couple of times in between with a package of bone-in turkey legs/thighs that we bought just to make this recipe. It really is that good. It's not complicated, but there are a few more steps and ingredients than recipes I usually post, so here is the step-by-step process.

By the way, this sauce is just as good if you're a vegetarian. Omit the turkey at the end and spoon over your favorite sautéed vegetables or or use as a sauce for vegetarian enchiladas.

And one more thing - This is not a spicy mole. In fact, it's quite sweet and earthy. If you like spicy, feel free to add a spicy pepper to this recipe or as a garnish at the end.

Happy Thanksgiving!

Turkey Mole:

Place the dried chili peppers in a bowl and cover with about 2 cups of hot water. Let sit about 30 min. to soften (you can put a plate on top to keep the steam in):




Toast the pumpkin and the sesame seeds in a large, dry pan. Remove from pan and set aside:




Heat 2 Tablespoons olive oil in the pan and sauté the onion and garlic, stirring occasionally, until tender. Add the oregano, anise seeds, and whole cloves and cook about 1 min:




Toast the corn tortillas:



In a blender or food processor, place the chili peppers and 1 cup of their soaking liquid, the onion mixture, tomatoes, crumbled tortillas, pumpkin & sesame seeds, peanut butter, raisins, and salt. Blend until smooth:



Heat the remaining oil in the pan and add the blender mixture:



Chop the chocolate (full disclaimer: the recipe calls for an entire 8-oz bar of Ghiradelli chocolate. The first time we made this, we used 4-oz, and it was so good we said - Let's put in the entire bar next time. Using the whole bar definitely takes this into a sweeter realm, so you may want to use less if that's not for you):



Blend chocolate into the mole mixture. Cook over medium heat, stirring constantly, about 10 minutes, until purée is thick. (If you have leftover turkey, now is the time to cut it into 1-inch chunks and add it to the mole):



For turkey or chicken mole, place about 2 pounds cooked, shredded turkey or chicken in sauce and heat until warm. (Or roast a 2-3 pound package bone-in chicken or turkey at 400 for approximately 1 hour, or until juices run clear. Cut off meat and place in mole.) Serve with heated corn tortillas and your favorite toppings, such as chopped jalapenos, cilantro, sour cream, etc:




And here's the abbreviated recipe:

Mexican Mole
This rich sauce has undertones of chocolate and tastes delicious with leftover turkey or chicken and corn tortillas – or as a sauce for vegetarian enchiladas.

4 dry ancho chile peppers, without the stem and seeds (available in Produce & Aisle 2)
1/4 cup roasted salted pumpkin seeds
2 Tablespoons sesame seeds
3 Tablespoons olive oil, divided
1 large onion, chopped
3 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon anise seeds
1/8 teaspoon whole cloves
1 can (14.5 ounces) whole tomatoes, undrained
2 toasted, crumbled corn tortillas
3 Tablespoons peanut butter
1 Tablespoon raisins
1 teaspoon salt
1 bar Ghiradelli bittersweet baking chocolate (60% cocoa), or equivalent, chopped

Place the dried chili peppers in a bowl and cover with hot water. Let sit about 30 min. to soften.
Toast the pumpkin and the sesame seeds in a large, dry pan. Remove and set aside.
Heat 2 Tablespoons olive oil in the pan and sauté the onion and garlic, stirring occasionally, until tender. Add the oregano, anise seeds, and whole cloves and cook about 1 min.
In a blender or food processor, place the chili peppers and 1 cup of their soaking liquid, the onion mixture, tomatoes, crumbled tortillas, pumpkin & sesame seeds, peanut butter, raisins, and salt. Blend until smooth.
Heat the remaining oil in the pan and add the blender mixture and the chopped chocolate. Cook over medium heat, stirring constantly, about 10 minutes, until purée is thick.

For turkey or chicken mole, place about 2 pounds cooked, shredded turkey or chicken in sauce and heat until warm. (Or roast a 2-3 pound package bone-in chicken or turkey at 400 for approximately 1 hour, or until juices run clear. Cut off meat and place in mole.) Serve with heated corn tortillas.