{new} Cookbook Sneak Peak: Turkey Mole
Whether you want to spice up your holiday feast, or utilize your leftovers in a fun way, this semi-homemade Mole Sauce is a fiesta in itself!
Featured in my NEW Meal Planner Recipe Book, this dairy-free Turkey Mole recipe is traditionally paired with poultry (perfect for leftover turkey!). But, it is also super versatile. Try it as a vegan option with any roasted or grilled vegetable!
Mole Poblano is a beautifully intricate Mexican sauce. It was almost an honor to have the opportunity to make this national dish of Mexico back in culinary school.
The word “mole” comes from the indigenous word “moli” meaning "concoction"... complex, yet balanced with a variety of flavors from chiles to fruits, nuts, seeds, spices, breads and even tortillas. The intricate process is said to allow one to infuse their soul and essence into the final dish.
That to me is the best kind of cooking.
Thankfully, the flavorful Mole Doña Maria base can help us hack this complex sauce when we are short on time (& want to save money). Following Meal Prep Tip #34 from my Free Guide: 50 Ways to Save Money: don’t be afraid to use store-bought products that make life a little easier.
The recipe below will show you how easy it is to incorporate this Doña Maria Mole base & transform Thanksgiving leftovers in a fun creative way!
Craving a little less meat this holiday? Try the vegan version Roasted Eggplant with Mole Sauce featured in my {new} cookbook.
As a chef, I love working with & sharing food in any capacity, especially during the holidays - a time to celebrate the present moment with loved ones… and delicious foods, of course!
I have self-published HoliDalé Like a Chef to share my love of vibrant foods, such as this Turkey Mole, AND to help you experience stress-free magic as well on your holiday table at home (Learn more).
“Holi-dalé:”
a spirit of living boldly & seizing the present moment during celebration and holidays.
The celebratory recipes included in my {new} cookbook are inspired by my favorite flavor combinations with a nod to my childhood family smorgasbords during Christmas time as well as my current Napa Valley influences.
Turkey Mole Doña Maria
Ingredients:
1 jar, Doña Maria Mole Paste (8.25 oz)
2 tbsp Canola Oil
2 tbsp Peanut butter
1 tbsp Sugar
2 tbsp Mexican Chocolate (like Abuelita’s Mexican Chocolate)
3 C Chicken stock
Any Desired Amount of Leftover Turkey
Optional Garnishes:
½ C Pomegranate Seeds
½ C Pepitas, toasted
¼ C Sesame Seeds, toasted
½ C Cilantro leaves, chopped
Professional Tip:
If you have extra sauce or want to make ahead of time, you can store in the fridge for about a week &/or freeze in an airtight container.
Directions:
Begin heating oil in a sauté pan on low heat. Add Doña Maria mole paste, slowly stirring to incorporate the oil into the blend, keeping heat on low. There should not be any sizzling or the paste will burn.
Once the Doña Maria paste becomes a thinner liquid, slowly incorporate the peanut butter, Mexican chocolate & sugar. Keep stirring, until ingredients are completely combined. Then, gradually add 1 C chicken stock, whisking into mole base on low heat. Once combined the sauce will thin out & then thicken again. Continue to add the rest of the chicken stock until fully combined & sauce returns to a thicker consistency. Set aside at least ½ C sauce.
Mix in shredded leftover turkey to heat all the way through. When ready, plate turkey mole, topping with extra mole sauce, pomegranate seeds, pepitas, sesame seeds and cilantro leaves, if desired. ¡Buen Provecho!
