Recipes from Home: Turkey Mole

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
1 quart mole sauce

Jim McGrody, Director of Food and Nutrition, Rex Healthcare, Raleigh, N.C., says: I was the kid from New England and I ended up in Arizona. I went to a friend’s house, and the wife made mole. I had never had it, and she said it had chocolate in it and I thought that sounded cool. It was the best thing I had eaten in my life. People laugh at me, but it was kind of life changing.

Ingredients

Mole Sauce:
2 ancho chiles
2 guajillo chiles
2 dried chipotle chiles or 2 chipotle chiles in adobo
1/2 cup golden raisins
Hot water
1/4 cup whole almonds
1/4 cup sesame seeds
4 sprigs thyme
1 Mexican cinnamon stick
1/2 tbsp. black peppercorns
1 tsp. Mexican oregano
4 tsp. olive oil
1 whole onion, rough chopped
2 serrano chiles, stemmed and seeded
6 tomatoes
4 cups high-quality chicken stock
2 oz. bittersweet Mexican chocolate

1 turkey breast
Salt and pepper to taste
Queso fresco for garnish
Cilantro for garnish

Steps

1. For mole sauce: Remove seeds and stems from first three chiles. Cut chiles in large pieces and toast on dry hot skillet until skin blisters. Pit chiles in small bowl and add raisins. Cover with hot water. Let chiles soften for 30 mins.

2. In same skillet, add almonds, sesame seeds, peppercorns, cinnamon stick, oregano and thyme. Toast for 3 to 4 mins. until you can smell aromas and seeds begin to brown. Reserve and slightly cool. Grind seeds in spice grinder until smooth powder.

3. In same skillet, add olive oil, onions, garlic and serranos and cook until brown. Add tomatoes and cook for 5 mins. Place all items in blender and purée. Remove from blender and place in sauce pan. Add ground nut mixture and stock.

4. Simmer for 30 mins., stirring

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources