Mole-Roasted Turkey with Masa Stuffing and Chile Gravy

Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
Photo by Stephen Sullivan


  • kitchen string
  • 2 cups Quick Turkey Stock
  • 3 tablespoons unsalted butter
  • aluminum foil
  • 1 ½ teaspoons freshly ground black pepper
  • 5 tablespoons unsalted butter
  • 2 cups Quick Turkey Stock
  • + 11 more ingredients
    • ¼ teaspoon kosher salt
    • ½ teaspoon chile powder
    • large flameproof roasting pan with flat or V-shaped rack
    • Turkey Mole Sauce
    • 1 12- to 14-pound turkey, any feathers or quills removed with tweezers or needlenose pliers; neck, heart, and gizzard removed and reserved
    • 3 tablespoons all-purpose flour
    • 1 tablespoon kosher salt
    • 2 tablespoons fresh lime juice
    • bulb baster
    • Masa Stuffing
    • instant-read thermometer

Rinse turkey and pat dry. Sprinkle inside and out with salt and pepper and transfer to roasting pan. Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat turkey inside and out with remainder. Cover turkey with plastic wrap and refrigerate at least 1 hour and up to 8 h...

View full recipe at Epicurious


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