My recipe for this post is for mole sauce… but I’ll get to that in a minute. We hosted 19 people for Thanksgiving this year. Food, family, friends, and football – Thanksgiving is clearly the best American holiday!
We enjoyed a 22 pound bird this year. I made a compound butter (lemon zest, fresh chopped sage, unsalted butter, and sea salt) which was rubbed under the skin and all over the skin of the turkey. I roasted it for about 6 hours in a 325 degree oven. You can see the beautiful results here:
The skin was flavorful and crispy. For side dishes, I served mashed potatoes, sausage stuffing, shaved Brussels sprouts with bacon, balsamic green beans, and gravy. Thanks to my mom for her sweet potato bake and cranberry orange relish! Pies were from Savoia bakery in Rochester (pumpkin, apple, and dutch apple.
Unbelievably, it was over 60 degrees, so I used my grill for appetizer crostini. These toasts were slathered with brie and a cranberry/dried cherry chutney flavored with rosemary, sugar, and sea salt.
After indulging in this, thoroughly American meal, the next morning my wife challenges me by saying she is craving Mexican food. Oh boy… how to turn the Thanksgiving leftovers into Mexican? I asked her where her inspiration came from and she said she wanted to have really good margaritas. I can’t argue with that logic, so I decided to make “pulled” turkey burritos. That basically meant to grab flour tortillas and put out all the leftovers so our guests could wrap up whatever they wanted in to them. We made guacamole and I made mole.
- Set your oven to 400 degrees.
- Quarter up tomatoes, onions, tomatillos, bell peppers, any hot peppers if you want it spicy, and some garlic cloves.
- Toss in oil (I used avocado oil), salt, and pepper.
- Roast for about 30 minutes until everything gets soft.
- Dump it all in a food processor, add some lime juice, and salt as needed.
- Once pureed, dump it all into a pot and heat through on the stove.
- I actually pulled half of this mixture aside as one sauce for those who didn’t want a dark mole.
- To the other half, I added 70% bittersweet chocolate, some cinnamon, and ancho chili powder and heated it through. This created a dark mole sauce.
Fresh cilantro and cheese, pulled turkey, light and dark mole sauces. Everyone was thankful for several days of good eats!