Name: Turkey Mole Sauce
Yield: Makes about 3 cups
Ingredients: 1 (15-ounce) can chopped tomatoes, drained; 1 small, firm white roll, toasted and torn into small pieces; 3 ounces Mexican chocolate (such as Ibarra), chopped; 1/4 cup sesame seeds, toasted; 1 teaspoon ground cinnamon; 1/2 teaspoon whole coriander seeds, toasted; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground cloves; About 1/2 cup vegetable oil; 16 dried mulato chiles, stemmed, seeded, and deveined (about 8 ounces); 6 pasilla chiles, stemmed, seeded, and deveined (about 2 ounces); 4 ancho chiles, stemmed, seeded, and deveined (about 3 ounces); 1/2 cup whole almonds; 1/2 cup raisins; 1 small onion, roughly chopped; 2 cloves garlic, sliced; 2 cups Quick Turkey Stock; 1 chipotle chile (canned, from 1 can chipotle chiles in adobo sauce; reserve sauce and remaining chiles for another use); 1 tablespoon (packed) dark brown sugar; 1 1/4 teaspoons kosher salt

Use this classic Mexican mole sauce to marinate the Mole-Roasted Turkey with Masa Stuffing and Chile Gravy . You'll be left with plenty of extra, which can be served alongside the turkey or frozen for later use. (Try it on turkey sandwiches, roasted chicken, or as a sauce for turkey or chicken tamales.)

Recipe notes

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