TURKEY MOLE
Regi Dean's Recipes 08/22/99
Game
Jayne Benet
{*****}
-bell peppers	
-chile peppers	
Chopped fresh cilantro	2 ts
-chopped	
Cinnamon	1/4 ts
Coriander seeds, toasted,	1/4 ts
-crushed	
Garlic cloves, minced	3
Golden raisins	4 tb
Ground cloves	1/4 ts
Ground dried ancho or mixed	2 tb
Olive oil	2 tb
Sesame seeds, toasted	1 tb
Sliced yellow onion	1/3 c
Smooth peanut butter	3 tb
To 3 c chicken stock	2 c
Tomato paste	2 1/2 tb
Turkey leg-thigh pieces	4 lg
Unsweetened chocolate,	1 oz
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 4 Servings
Stephen Ceideburg
Salt
Freshly ground black pepper
Garnish:
Roasted and julienned red
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.