Turkey in Mole Poblano

Turkey in Mole Poblano
Turkey in Mole PoblanoTodd Coleman

This recipe comes from SAVEUR contributing editor Rick Bayless. It may be called the great American bird, but turkey was first domesticated in Mexico, where, as James Beard once wrote, "it was to that country what beef is to the United States." One of our favorite preparations is a celebratory dish from the Mexican state of Puebla: a slow braise of breast meat in a deep, dark mole that's shot through with three kinds of dried chiles, peanuts, and pumpkin seeds and enriched with chocolate and spices. The spicy, sweet, savory sauce can be sopped up with hot tortillas and rice, or even crusty bread. Pairing note: California's bright and funky Peay Scallop Shelf 2007 ($60) complements the mole's richness.

What You Will Need

CORRECTION: (November 17, 2010) This recipe was missing instructions on how to use the toasted almonds, peanuts, pumpkin seeds, and raisins. They should be added to the bowl with the pieces of bread, tortillas, and ground spice mixture in step four. The recipe has now been corrected.