Turkey Molé | Rodney Strong Sonoma County

Ingredients

• 1 15-ounce can chopped tomatoes, drained
• 2 pieces stale sourdough bread
• 3 ounces Mexican chocolate, chopped
• ¼ cup pumpkin seeds, toasted
• ¼ cup sesame seeds, toasted
• 1 teaspoon ground cinnamon
• ½ teaspoon fenugreek seeds
• ½ teaspoon coriander seeds, toasted
• ½ tsp cumin seeds, toasted
• 1/8 teaspoon ground cloves
• ½ cup safflower oil
• 6 pasilla chiles, stemmed and seeded
• 6 ancho chiles, stemmed
• 2 guajillo chiles, stemmed
• ½ cup raw almonds
• ½ cup dried currants
• 1 cup onion, diced
• 2 cloves garlic, chopped
• 2 cups turkey stock Salt and pepper