Turkey Breast In Mole Verde Sauce Recipes

TURKEY WITH MOLE SAUCE

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.

TURKEY MOLE VERDE

Steps:

• Heat a large skillet over medium heat. Add pumpkin seeds and toast, stirring constantly, until they swell, pop and turn a deep golden color, 3 to 4 minutes. Spread seeds out onto a baking sheet in a single layer to cool.
• Place sesame seeds in heated pan, and return pan to medium heat. Toast, stirring constantly, until they turn a deep golden brown, 2 to 3 minutes. Spread them out alongside pumpkin seeds to cool.
• When cool, place pumpkin and sesame seeds in the work bowl of a large blender (or food processor) and grind them into a fine powder. Transfer ground seeds to a medium bowl, add cumin and 1 cup turkey or chicken stock. Stir mixture to make a thick paste.
• Heat a large Dutch oven or similar pot over medium heat, and add neutral oil. When oil shimmers, add seed paste and fry, stirring and scraping constantly, until paste is dry and deep golden in color, 6 to 7 minutes. Remove from heat.
• In the blender or food processor, purée onion, garlic, tomatillos and 1/2 cup chicken stock until smooth. Add chard, romaine leaves, jalapeños, cilantro and oregano and purée again.
• Return Dutch oven to medium heat, and transfer purée to the Dutch oven. Add in remaining 1/2 cup stock, shredded dark-meat turkey and salt and bring to a simmer, stirring from time to time. Simmer for 15 minutes, then add light-meat turkey and simmer 5 minutes more. Taste and adjust salt as needed.
• Serve with steamed white rice and corn tortillas. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.

TURKEY BREAST IN MOLE VERDE SAUCE

Steps:

• Heat oven to 325°F. In small bowl, mix butter, wine, thyme, salt, paprika and chopped garlic. Brush turkey with butter mixture. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast covered 1 hour.
• Uncover; brush with any remaining butter mixture, roast about 1 hour and 30 minutes longer or until thermometer reads 180°F and juice of turkey is no longer pink when center is cut.
• Remove turkey from oven and let stand 15 minutes for easier carving.
• Meanwhile, in 5-quart Dutch oven, heat oil over medium high-heat. Add 2 cloves garlic, the onion and baguette. Cook 1 to 2 minutes, stirring occasionally, until vegetables are slightly softened. In blender, place 2 cups broth, the baguette mixture, 1/4 cup pumpkin seeds and the sugar. Cover; blend on medium speed, stopping blender frequently to scrape down sides, until pureed.
• Return sauce to Dutch oven. Heat to boiling over medium-high heat. Reduce heat; simmer 10 minutes. Stir in remaining 2 cups broth. Cook 15 to 20 minutes longer, stirring occasionally, until slightly thickened. Slice turkey; serve with sauce. Garnish with 1/2 cup pumpkin seeds.

TURKEY WITH MOLE SAUCE

Steps:

• Preheat oven to 325°F. Whisk together mole sauce and the water until smooth. In a large heavy ovenproof saucepan, heat oil over medium-high. Pat dry turkey and season with salt and pepper. Cook, rounded side down, until browned, about 5 minutes. Turn breast; pour mole mixture over turkey.
• Cover pan tightly; bake until an instant-read thermometer inserted in the thickest part of turkey registers 145°F, about 40 minutes. Transfer to a cutting board; let rest 10 minutes before thinly slicing against the grain.
• Stir sauce in pan to combine and serve with turkey. Garnish with sesame seeds, if desired.
• nutrition information
• Per Serving (without Rice and Salad)
• Calories: 246
• Fat: 8.4g (1.3g Saturated Fat)
• Protein: 34.2g
• Carbohydrates: 7.8g
• Fiber: 1.3g