Best 11 Turkey In Almond Mole Recipes

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Turkey in almond mole is a rich and flavorful dish that combines the best of Mexican and American cuisine. The turkey is cooked in a savory mole sauce made with almonds, chocolate, and spices, resulting in a complex and delicious dish. This dish is a perfect choice for a special occasion or a hearty family meal. With its combination of sweet, savory, and spicy flavors, turkey in almond mole is sure to be a hit with everyone who tries it.

Here are our top 11 tried and tested recipes!

TURKEY MOLE



Turkey Mole image

Provided by Food Network Kitchen

Time 1h32m

Yield 6 to 8 servings

Number Of Ingredients 29

6 to 8 turkey thighs (3/4 pound each)
1/2 large white onion
2 stalks celery, quartered
1 large bunch cilantro (about 1 cup sprigs)
2 whole cloves
4 allspice berries
1/4 star anise pod (break off a point)
5 black peppercorns
Kosher salt
4 medium tomatillos, husked
2 medium tomatoes
4 cloves garlic, unpeeled
1/2 large white onion
3/4 cup vegetable oil or lard
8 dried ancho chiles, stemmed and seeded (seeds reserved)
8 dried pasilla chiles, stemmed and seeded
1 corn tortilla, plus more for serving (optional)
1/2 cup raw almonds, chopped
1/2 cup raisins
1/2 cup pepitas (hulled pumpkin seeds)
4 tablespoons sesame seeds, plus more for topping
5 allspice berries
5 black peppercorns
2 whole cloves
Kosher salt
6 ounces sweet Mexican drinking chocolate, chopped
Cooked rice, for serving
1/4 star anise pod (break off a point)
1 1-inch piece cinnamon stick

Steps:

  • Make the turkey: Put the turkey, onion, celery, cilantro sprigs, cloves, allspice, star anise, peppercorns and 1 teaspoon salt in a large pot; add cold water to cover. Bring to a simmer over medium-high heat, then reduce the heat to medium low and simmer until very tender, about 1 hour, 30 minutes. Remove the turkey with tongs and transfer to a plate to cool slightly. Strain the broth through a fine-mesh sieve into a large measuring cup or bowl. You should have about 8 cups broth; if you have more, simmer until reduced to 8 cups. Skim the fat off the surface. Remove the turkey skin; refrigerate the meat until ready to use. (The turkey and broth can be made 1 day ahead; cover and refrigerate.)
  • Make the mole: Preheat the broiler. Put the tomatillos, tomatoes, garlic and onion on a rimmed baking sheet. Broil, turning, until charred, about 10 minutes. Transfer to a bowl to cool. Remove the skins from the tomatoes and garlic.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry the ancho and pasilla chiles in batches, turning, until softened, 30 to 45 seconds; transfer to a bowl. Fry the tortilla in the hot oil, turning, until browned, 4 minutes; add to the bowl with the chiles. Cover with water and soak 30 minutes, then drain. Add the chiles and tortilla to the bowl with the tomatillo mixture and set aside.
  • Meanwhile, discard the oil in the skillet and wipe clean. Heat another 1/4 cup vegetable oil in the same skillet over medium-high heat. Add the almonds and fry, stirring, until golden, 3 minutes. Add the raisins and stir until plump, 30 seconds; transfer to a bowl using a slotted spoon. Add the pepitas and fry, stirring, until they begin to pop, 2 minutes; transfer to the bowl with the almonds.
  • Discard the oil in the skillet and wipe clean. Heat the skillet over medium heat. Add the sesame seeds and toast, stirring, until golden, about 3 minutes; transfer to a clean bowl to cool. Add 1 heaping tablespoon of the ancho chile seeds, the allspice, peppercorns, cloves, star anise and cinnamon stick to the skillet and toast, stirring, 2 minutes; transfer to the bowl with the sesame seeds and let cool. Grind the sesame-spice mixture in a spice grinder to make a fine powder.
  • Put the fried almonds, raisins, pepitas, sesame-spice powder, 1/4 teaspoon salt and 2 cups of the reserved turkey broth in a blender and blend until smooth; transfer to a bowl. Working in batches, blend the broiled vegetables, fried chiles and tortilla, 1 teaspoon salt and 2 cups turkey broth until smooth.
  • Heat the remaining 1/4 cup vegetable oil in a large Dutch oven over medium-high heat. Add the pureed chile mixture and cook, stirring frequently, until slightly thickened, about 5 minutes (be careful-the mixture will spatter). Stir in the ground almond mixture and 2 cups turkey broth; bring to a simmer over medium-low heat. Stir in the chocolate until melted. Add the turkey thighs and simmer until heated through, about 30 minutes. The mole should be the consistency of gravy; thin with more broth, if necessary. Season with salt. Serve with rice and tortillas.

TURKEY MOLE POBLANO



Turkey Mole Poblano image

Moles come in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. This is a version that works great to help use up that extra turkey on Thanksgiving. We also make this every year for our Christmas dinner with my husbands family. Sprinkle sesame seeds over mole if desired. Garnish with onions and limes. Serve with rice on the sides and tostadas or tortillas.

Provided by Sherbear1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 2h10m

Yield 6

Number Of Ingredients 24

2 dried pasilla chiles
2 dried guajillo chilies
2 dried ancho chile peppers
1 dried cascabel chile
1 dried morita chile
3 large Roma tomatoes
¾ cup vegetable oil, divided
1 large white onion, diced
5 cloves garlic, crushed
4 whole cloves
½ teaspoon sesame seeds
¼ teaspoon coriander seeds
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup unsalted peanuts
⅓ cup chopped almonds
2 (6 inch) corn tortillas
¾ Mexican hot chocolate drink tablet (such as Nestle® Abuelita)
1 teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ¼ cups turkey stock
1 cinnamon stick
2 pounds leftover turkey meat, or to taste

Steps:

  • Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
  • Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
  • Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
  • Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
  • Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
  • Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
  • Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
  • Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
  • Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

Nutrition Facts : Calories 519.3 calories, Carbohydrate 31.9 g, Cholesterol 115 mg, Fat 21.4 g, Fiber 6.2 g, Protein 51.4 g, SaturatedFat 4.8 g, Sodium 582 mg, Sugar 8.1 g

TURKEY IN ALMOND MOLE



Turkey In Almond Mole image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h30m

Yield 6 or more servings

Number Of Ingredients 14

2 dried ancho or other mild chilies
1/4 cup neutral oil, like corn or canola
1 dried red (hot) chili, or more to taste
1 large white onion, peeled and chopped
1 cup blanched almonds
Salt and at least 1/2 teaspoon freshly ground black pepper
5 or more large cloves garlic, peeled
3 or 4 tomatoes, cored and chopped (about 3 cups chopped)
1/2 teaspoon ground cinnamon
Pinch ground cloves
1 tablespoon red wine or other vinegar, or to taste
2 cups chicken stock, preferably homemade, or as needed
4 turkey thighs, about 3 pounds
Slivered almonds for garnish, optional

Steps:

  • Soak ancho or other mild chili in hot water to cover. Once softened, remove from water, and remove stems and seeds. Set aside.
  • Heat half the oil at medium-high in deep skillet or casserole that can later be covered. Add hot chili and onion and cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add almonds, salt, pepper, garlic, tomatoes, cinnamon, cloves, mild chilies, vinegar and half the stock. Cook, stirring occasionally, until tomatoes begin to break down. Cool slightly (or for several hours), then puree in blender. Add remaining stock as needed to allow the blender to do its work. Taste, and add more salt, pepper or vinegar to taste.
  • Put remaining oil in skillet over medium-high heat. When oil is hot, add turkey, skin-side down. Season with salt and pepper. Brown for a couple of minutes (does not need to be golden), then pour on pureed sauce. Adjust heat so mixture simmers steadily when covered and cook, turning pieces once or twice until thighs are very tender, about an hour.
  • Taste sauce and adjust seasoning. Garnish if desired, and serve hot.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 27 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 601 milligrams, Sugar 6 grams, TransFat 0 grams

TURKEY MOLE



Turkey Mole image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 21

5 dry Mulaeto chiles
3 dry Pasilla chiles
2 dry Ancho chiles
2 large turkey legs and thighs, washed and dried
Salt and pepper
1/4 cup vegetable oil
1 onion, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons skinless peanuts
2 tablespoons golden raisins
4 tomatillos, peeled, cored, washed and chopped
1 corn tortilla, lightly toasted over open flame, and broken into small pieces
1/4 teaspoon anise seeds
6 coriander seeds
1 clove
10 peppercorns
1/2 cup sesame seeds
1/2 cups chicken broth
1 ounce bittersweet chocolate, roughly chopped
1-2 teaspoons salt
4 limes, cut in wedges for garnish

Steps:

  • Core, and devein the chiles. Toast chiles in a heavy skillet over medium heat until the skin begins to blister and the aromas are released. Cover with 5 cups boiling water and set aside to cool. When cool puree with liquid until smooth and set aside. Season turkey legs and thighs with salt and pepper.
  • Heat vegetable oil in a large heavy bottomed casserole over moderate heat and brown turkey on all sides, lift out and set aside. Add the onion to the pan and saute 10-12 minutes or until golden. Add garlic and saute a minute longer, then add peanuts and raisins for 1 minute, add chopped tomatillos and tortilla and cook 5 minutes or until soft.
  • In a small dry saute pan over medium heat, toast anise seeds and coriander seeds. Pulverize in grinder or mortar along with the clove and peppercorns. In the same small dry saute pan over medium heat, toast sesame seeds until golden then add 1/2 to blender and reserve 1/2 for garnish.
  • Place Sauteed vegetables in blender (no need to wash the blender from pureeing the chiles) and add spices, sesame seeds and stock. Puree until smooth.
  • Cook pureed chiles in the same casserole over low heat using the residual fat for 8-10 minute stirring often. Add blender ingredients, chocolate and salt to taste. Add turkey pieces and simmer slowly, covered for 45 minutes or until tender. When cooled remove the skin and meat from the bones. Shred and reserve the turkey meat for the tamales.

SMOKEY TURKEY ALMOND MOLE



Smokey Turkey Almond Mole image

This is an old Cooking Light recipe and it's a fantastic way to use some of that leftover Thanksgiving turkey. One of my absolute favorite recipes.

Provided by greysangel

Categories     One Dish Meal

Time 23m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 16

1 teaspoon vegetable oil
1/2 cup roasted almonds (I used the salted kind)
2 dried anaheim chiles (stemmed, seeded, and chopped)
1 cup chopped onion
1 garlic clove
1 chipotle chile in adobo (chopped)
1 1/2 cups fire roasted crushed tomatoes (such as Muir Glen)
1 tablespoon sugar
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon clove
2 (6 inch) corn tortillas (torn into pieces)
14 1/2 ounces vegetable broth
1 tablespoon white wine vinegar
3 cups cooked turkey breast or 3 cups cooked chicken breasts, shredded
fresh cilantro stem (optional)

Steps:

  • Place almonds in food processor and process until smooth (about 2 1/2 minutes) scraping side of bowl once. Set aside.
  • Heat oil in large skillet over medium-high. Add Anaheim chiles; saute 1 minute or until softened. Add onion and garlic and saute 4 minutes or until onion is lightly browned.
  • Add chipotle, tomatoes, sugar, spices, tortilla pieces, and broth to the pan. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
  • Spoon the mixture into a food processor and process until smooth. Return mixture to pan; stir in almond butter and vinegar; cook 1 minute. Stir in turkey. Garnish with cilantro.

Nutrition Facts : Calories 231.1, Fat 11.7, SaturatedFat 1.1, Cholesterol 1, Sodium 713.2, Carbohydrate 28.1, Fiber 5, Sugar 10.8, Protein 7

TURKEY MOLE



Turkey Mole image

Mole is a traditional Mexican sauce infamous for it's laundry list of spices and complex flavor. This recipe takes the traditional route with the inclusion of turkey, pepitas, and pasilla chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 16

4 dried pasilla chiles
1/2 cup pepitas (pumpkin seeds)
1/3 cup dark raisins
1 bay leaf
2/3 cup tomato puree
1 teaspoon dried oregano
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cloves
2 yellow onions, finely chopped
6 cloves garlic, thinly sliced
1 teaspoon ground cumin
1 3/4 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
1 skinless and boneless turkey-breast half, cut into 4 pieces
Olive-oil cooking spray

Steps:

  • Toast pasilla chiles in a skillet over high heat until darkened on both sides, about 1 1/2 minutes. Transfer to a small bowl, and add 1 cup hot water. Let sit 10 minutes.
  • Toast pepitas in skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl. Toast raisins, stirring until slightly puffed, about 1 minute; transfer to bowl. Brown bay leaf on both sides, 1 minute.
  • Place chiles, soaking liquid, pepitas, raisins, bay leaf, tomato puree, oregano, cinnamon, salt, pepper, and cloves in the bowl of a food processor. Process 3 minutes.
  • Set a large saucepan over medium-high heat. When hot, coat with cooking spray. Add onions, garlic, and cumin; cover. Cook, stirring occasionally, until onions are slightly golden, 8 minutes. Stir in stock and the chile puree. Add turkey; cover. Simmer 1 1/2 hours.
  • Using a wooden spoon, shred turkey in the pan. Cook 5 minutes more, and serve.

Nutrition Facts : Calories 336 g, Cholesterol 60 g, Fat 11 g, Fiber 5 g, Protein 33 g, Sodium 72 g

ALMOND TURKEY CASSEROLE



Almond Turkey Casserole image

My husband and I have enjoyed cooking together since we were married some 40 years ago. This recipe is a favorite. We make it whenever we have leftover turkey or chicken.-Lucille Rowland, Stillwater, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

2 cups uncooked egg noodles
1 package (9 ounces) frozen broccoli cuts
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded Swiss cheese
2 cups cubed cooked turkey
1/2 cup slivered almonds, toasted

Steps:

  • Cook noodles according to package directions; drain. Cook broccoli according to package directions; drain. Place noodles and broccoli in a large bowl; set aside., In a large saucepan, melt the butter. Stir in the flour, salt, mustard and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in cheese until melted. Add the turkey; pour over noodle mixture., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 515 calories, Fat 27g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 833mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 4g fiber), Protein 39g protein.

TURKEY ALMONDINE



Turkey Almondine image

Make and share this Turkey Almondine recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups cooked white rice
3 cups cooked turkey breast, cubed, skin removed
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup light mayonnaise
2 cups celery, diced
2 tablespoons onions, minced
2 teaspoons salt
1/2 teaspoon pepper
2 cups corn flakes, crushed
3 ounces almonds, sliced
2 tablespoons butter, melted (or margarine)

Steps:

  • Combine the rice, turkey, soup, mayonnaise, celery, onion, and salt in a 13"x9" baking pan.
  • Distribute cornflakes, almonds, and melted butter on top. Bake at 350*F. for 30 minutes. Enjoy!

Nutrition Facts : Calories 401.7, Fat 24.5, SaturatedFat 5.7, Cholesterol 25.3, Sodium 1772.8, Carbohydrate 39.2, Fiber 2.8, Sugar 3.9, Protein 8.3

TURKEY WITH MOLE SAUCE



Turkey with Mole Sauce image

Turn your Sunday dinner into a Mexican-style feast by serving turkey with mole sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h

Number Of Ingredients 5

3/4 cup Mole Sauce
1 tablespoon olive oil
1 3/4 pounds boneless, skinless turkey breast
Coarse salt and ground pepper
1/2 teaspoon sesame seeds, for garnish (optional)

Steps:

  • Preheat oven to 325 degrees. In a small bowl, whisk together mole sauce and 1/2 cup water until smooth.
  • In a large heavy-bottom saucepan with a tight-fitting lid, heat oil over medium-high. Season turkey with salt and pepper; cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.
  • Cover tightly; bake until turkey is no longer pink in the middle (an instant-read thermometer inserted in the thickest part should register 165 degrees), about 40 minutes. Transfer turkey to a cutting board; let rest 10 minutes before thinly slicing.
  • Stir sauce in pan to combine; serve with turkey. Garnish with sesame seeds, if desired.

Nutrition Facts : Calories 246 g, Fat 8 g, Fiber 1 g, Protein 34 g

CRUNCHY ALMOND TURKEY CASSEROLE



Crunchy Almond Turkey Casserole image

A special cousin shared the recipe for this comforting casserole. The almonds and water chestnuts give it a nice crunch. -Jill Black, Troy, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 16

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
5 cups cubed cooked turkey
3 cups cooked rice
4 celery ribs, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced almonds
Topping:
1-1/2 cups crushed Ritz crackers (about 40 crackers)
1/3 cup butter, melted
1/4 cup sliced almonds

Steps:

  • In a large bowl, combine the soup, mayonnaise, sour cream, onion, lemon juice, salt and pepper. Stir in the turkey, rice, celery, water chestnuts and almonds. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Combine topping ingredients; sprinkle over turkey mixture. Return to oven; bake until bubbly and golden brown, another 10-15 minutes.

Nutrition Facts : Calories 678 calories, Fat 41g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 1211mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.

TURKEY MOLE



Turkey Mole image

Provided by James Beard

Categories     Sauce     Chocolate     Herb     Nut     Olive     Onion     turkey     Fall     House & Garden

Yield Serves 4

Number Of Ingredients 10

1 turkey breast and wing
1 1/2 teaspoons salt
2 medium onions, chopped
Bacon fat or oil
2 cloves garlic
2 tablespoons chili powder
1 small dried hot red chile powder
1 cup ground nuts (almonds, walnuts, peanuts or cashews)
1 ounces bitter chocolate
1 cup ripe olives (optional)

Steps:

  • Cut the turkey wing into 2 pieces, and the breast into 3 or 4 pieces. Place in large kettle with enough water to cover, and bring to a boil. Add the salt, and simmer for 30 minutes. Meanwhile brown the onion in bacon fat or oil. Add to kettle, along with garlic, chili powder, red pepper, nuts and chocolate. Cover and simmer until turkey is tender and the sauce is well blended and thickened. Correct seasoning. Add olives about ten minutes before serving, if you wish.
  • Serve with polenta and a cucumber salad.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
  • Choose the right turkey: For the best results, use a fresh or thawed turkey that is between 12 and 14 pounds. If you are using a frozen turkey, be sure to thaw it completely before cooking.
  • Brine the turkey: Brining the turkey helps to keep it moist and flavorful. You can brine the turkey in a simple solution of water, salt, and sugar for 12-24 hours.
  • Roast the turkey at a high temperature: This will help to create a crispy skin and juicy meat. Roast the turkey at 450°F for 30 minutes, then reduce the heat to 350°F and continue to roast until the internal temperature reaches 165°F.
  • Make the almond mole sauce: while the turkey is roasting. This sauce is made with a combination of almonds, chiles, and spices. It is rich and flavorful and pairs perfectly with the turkey.
  • Serve the turkey with your favorite sides: Some popular sides for turkey include mashed potatoes, stuffing, green bean casserole, and cranberry sauce.

Conclusion:

Turkey in Almond Mole is a delicious and festive dish that is perfect for a special occasion. The turkey is roasted to perfection and covered in a rich and flavorful almond mole sauce. The dish is sure to impress your guests and is a great way to celebrate a special occasion.

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