Mole-Roasted Turkey with Masa Stuffing and Chile Gravy Recipe
This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist. Be sure to start the...
Keywords
- american
- mexican
- turkey
- chile
- main
- gluten free
- nut free
- roast
- thanksgiving
- christmas
- epicurious
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Cooking tools:
- Instant-read thermometer
- Baster
- Roasting pan
- Baking dish
- Butcher's twine
- Aluminum foil
- Plastic wrap
- Oven
- Refrigerator
- Microwave
- Serving platter
- Measuring cup
Ingredients
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Turkey Mole Sauce
- Masa Stuffing
- 5 tablespoons unsalted butter, melted
- Approximately 2 cups Quick Turkey Stock
- 2 cups Quick Turkey Stock
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon chile powder
- kitchen string
- aluminum foil
- bulb baster
- instant-read thermometer
- large flameproof roasting pan with flat or V-shaped rack; kitchen string; aluminum foil; bulb baster (optional); instant-read thermometer
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