Turkey Mole

Turkey Mole

Turkey Mole

Rich mixtures of ground chilies, spices, nuts and seeds–moles (MO-lays) of endless variety are a specialty of southern Mexico. Some, like this one, even include a bit of chocolate.


Makes 8 servings


2-1/2 pounds turkey legs or 3-1/2 pounds chicken thighs
1/4 cup sliced or slivered almonds, or unsalted roasted peanuts
2 tablespoons sesame seeds
Mole Sauce
1/4 to 1/2 teaspoon sugar (optional)
1/4 cup chopped fresh cilantro
3 cups cooked rice


  1. Place turkey legs in stockpot or Dutch oven; cover with water. Bring to a boil over high heat. Reduce heat to medium. Cover; simmer 1-1/2 hours or until meat is tender (cook chicken thighs 45 minutes); drain. Cool slightly. Remove skin, bones and fat; discard. Cut turkey into large cubes.
  2. Heat large nonstick skillet over medium heat. Add almonds. Cook, stirring often, 4 to 5 minutes or until golden. Transfer almonds to small bowl. Add sesame seeds to skillet. Cook and stir 4 to 5 minutes or until golden. Set 2 teaspoons aside for garnish; add remaining sesame seeds to almonds. Reserve for Mole Sauce.
  3. Prepare Mole Sauce.
  4. Combine turkey and Mole Sauce in large nonstick skillet. Bring to a simmer over medium-high heat. Cover and simmer 10 minutes or until turkey is hot. Add water or additional broth if too thick; simmer uncovered if thin. Add sugar, if desired. Sprinkle with reserved sesame seeds and cilantro. Serve over rice. Garnish as desired.

Nutritional Information

Serving Size: includes mole sauce
Calories 332
Calories from Fat 32 %
Total Fat 12 g
Saturated Fat 3 g
Cholesterol 57 mg
Carbohydrate 34 g
Fiber 3 g
Protein 24 g
Sodium 110 mg

Dietary Exchange

Starch 1-1/2
Fruit 1/2
Vegetable 1
Meat 2-1/2
Fat 1

Check out more recipes for Mexican