Turkey With Oaxacan Mole

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Moles are a signature crockery of the Oaxacan portion of Mexico. They are time-consuming but worthy it for their affluent flavor. The look calls for a substance of dried peppers, including mulato and guajillo, which are reasonably saccharine and a small fruity.

This mentation takes distant the unit of producing a full bronzed vertebrate and frees up the oven for different Thanksgiving dishes. Leftovers marque large tortilla filling and spell good with Pickled Mushrooms (see related recipe).

The mole tin beryllium prepared and refrigerated up to 5 days successful advance, oregon earlier if frozen. The turkey tin beryllium prepared up to 3 days successful advance. It is champion to harvester the mole and turkey nary much than a fewer hours earlier serving.

Adapted from a Diana Kennedy look by Fernando Divina, enforcement cook astatine the Terrace Kitchen successful Lake Oswego, Ore.

Ingredients

measuring cup

Servings: 8-10

For the bird

10-to-12-pound caller turkey, chopped into 12 pieces (giblet packet removed and reserved for different use)
1 ample achromatic onion, chopped into bladed slices
3 oregon 4 mean cloves garlic
1 bay leaf
1 tablespoonful salt

For the sauce

1 lb ripe tomatoes, cored and chopped successful half
4 dried full pasilla peppers
4 dried full mulato peppers (see headnote; whitethorn substitute ancho chili peppers for much heat)
12 to 16 dried full guajillo peppers (see headnote)
1/4 cupful unsalted earthy peanuts
1/3 cupful blanched almonds
1/4 cupful achromatic sesame seeds
3 tablespoons dried Mexican oregano oregon marjoram
2 full cloves
4 full allspice berries
1-inch portion cinnamon stick
1/2 cupful maize oil
1 ample achromatic onion, finely chopped
6 oregon 7 cloves garlic, minced (2 tablespoons)
1 heaping tablespoonful raisins
2 ripe plantains, chopped crosswise into 1/4-inch slices
1 ample maize tortilla, breached into pieces
2 slices achromatic bread, chopped into cubes (slices 1/2 inch thick)
2 ounces Mexican chocolate, coarsely chopped oregon shaved
1/2 spoon oversea oregon kosher salt, oregon much to taste

Nutritional Facts

Per serving (based connected 10)

Calories
670
Fat
30 g
Saturated Fat
6 g
Carbohydrates
35 g
Sodium
310 mg
Cholesterol
155 mg
Protein
66 g
Fiber
7 g
Sugar
13 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a Diana Kennedy look by Fernando Divina, enforcement cook astatine the Terrace Kitchen successful Lake Oswego, Ore.

Tested by Bonnie S. Benwick.

Published November 16, 2010

Updated March 13, 2026