Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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And one more from !

Please Fave the original Here

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NOTE: No moles were harmed in making the sauce.

Turkey Thighs

Ingredients:

6 turkey thighs
6 tablespoons butter, softened and divided into 12 half-tablespoons
flaky sea salt
fresh ground black pepper

1. Preheat oven to 350F.
2. Rub a half-tablespoon of the butter between the skin and the meat.
3. Rub the other half-tablespoon onto the skin, season with the salt and pepper.
4. Roast at 350F for 60 minutes.

Verdict: Oo-de-lally! Juicy, tender, flavorful.


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Mole Sauce

I got it from this website

Ingredients:

3 dried chipotle chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups chicken broth
1 dinner roll, torn into pieces
2 corn tortillas, cut into 1-inch strips (I used whole wheat)
5 tomatillos, cut in half crosswise
2 tomatoes, cut in half crosswise
1 tablespoon lard (I used shortening)
1 onion, halved and thinly sliced
1/2 head garlic, peeled and sliced
1/3 cup chopped peanuts
1/4 cup raisins
2 tablespoons cumin seeds
1 tablespoon dried thyme
6 whole allspice berries
5 whole cloves
3 cinnamon sticks
1 cup chicken broth
5 ounces dark chocolate, coarsely chopped
3 tablespoons white sugar
1 teaspoon salt

Directions

1. Gather all ingredients.
2. Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
3. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
4. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
5. Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
6. Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
7. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
8. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
9. Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

Verdict: A; when I first tried it on Tuesday when I made it, you could really get a strong hit from the peppers. Two days in the fridge mellowed it and it was a great accompaniment with the turkey. I bagged up half of it and put it in the freezer for Cinco de Mayo next year.