• Bdc6d46271f85ca24c4d6f83c8fddf68

Slow Cooker Turkey Mole

Prep
Cook
Serves 8people
Ingredients
1/3
cup fresh orange juice (about 1 orange)
1/3
cup fresh lime juice (about 3 limes), divided
3 1/2
lb turkey drumsticks (skin-on) (about 4 drumsticks)
5
dried ancho chiles
5
dried guajillo chiles
6
cupes unsalted chicken stock
1
cup slices plantain, soft, black, and very ripe
1/2
cup pecan halves, deeply toasted
2
oz unsweetened chocolate
1
tbsp fresh oregano leaves
1
tsp kosher salt
1/4
tsp ground cumin
cooking spray
1/2
cup diced celery
24
garlic cloves, halved lengthwise
1
large yellow onion, thinly vertically sliced
2
tbsp light brown sugar (optional)
1/2
cup chopped fresh cilantro
1/2
cup thinly sliced radishes
Directions
1.
Combine orange juice, ¼ cup lime juice, and turkey; refrigerate 30 minutes. Remove turkey from marinade; discard marinade. Pat turkey dry.
2.
While turkey marinates, heat a large skillet over medium-high heat. Add chiles; toast 2 to 3 minutes or until lightly charred. Cool slightly. Remove and discard stems; keep seeds.
3.
Bring stock to a simmer in a large saucepan over medium heat. Add plantain, chiles, and pecans; simmer 20 minutes or until chiles are very soft.
4.
Reduce heat to low. Add chocolate, stirring to prevent scorching. Add oregano, salt, and cumin; simmer 10 minutes.
5.
Pour sauce into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a towel over opening in lid. Blend until smooth.
6.
Heat skillet over medium-high heat. Coat pan with cooking spray. Add turkey; cook 10 minutes, browning on all sides.
7.
Scatter celery, garlic, and onion in a 6-quart slow cooker. Top with turkey and sauce; cover and cook on LOW for 5 hours or until meat is very tender.
8.
Remove turkey. Shred meat; discard bones and skin. Stir meat, remaining lime juice, and sugar, if desired, into sauce. Top with cilantro and radishes.

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