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TURKEY MOLE
This is without a doubt the most creative thing you can do with all of
that leftover turkey. It's just the spicy thing that's called for
after the big Americana indulgence. Mole, by the way, rhymes with Ole.
The dish originated in Mexico. Serves 6.
2 tablespoons olive oil
1 onion, peeled and chopped
2 cloves garlic, minced
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
3 Italian tomatoes, chopped
3/4 cup beef broth
2 teaspoons sugar
1/2 square unsweetened chocolate
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
several shavings of nutmeg
a dash of ground cloves
4 cups leftover turkey, pulled from the bone and chopped
1 corn tortilla, finely ground (in food processor)
Saute the onion, garlic, and peppers in the olive oil until softened.
Add the tomatoes, and saute for 5 more minutes. Add the broth and all
remaining spices, and stir until the chocolate has melted. Stir in the
chopped turkey. Let the mixture simmer for about 15 minutes, then add
the ground tortilla to thicken and smooth out the texture. Serve with
plenty of steamed white rice.
Turkey Pot Pie II
Submitted by: Diane
This recipe can be made in small individual size pie pans
or in a large pie pan as well. This can also be prepared in
advance and frozen once assembled and baked later.
Ingredients:
1 recipe for double pie crust
2 cups chopped turkey or chicken, cooked
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion, cooked slightly to soften
1 (10.75 ounce) can cream of chicken soup
1/2 cup milk
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Line
bottom of pie pan with crust.
2. Mix together the turkey or chicken, mixed vegetables,
onion, soup and milk. Pour into pie crust, cover with top
crust and crimp edges.
3. Poke holes in top crust and bake for 40 to 50 minutes.
Makes 6 to 8 servings
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