Turkey Mole

Oxmoor House
8 servings


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1 medium-size green pepper, coarsely chopped
1 small onion, quartered
1/2 cup whole almonds
1/4 cup raisins
3 cloves garlic
2 tablespoons shortening, melted
1/4 cup cracker crumbs
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon anise seeds
2 cups water
1 cup flour
1 (6-pound) turkey breast, cut into 8 pieces
Vegetable oil


Chop coarsely the green pepper, onion, almonds, raisins, and garlic. Or process in food processor 3 to 5 seconds; scrape sides and process an additional 3 to 5 seconds.

Sauté chopped mixture in shortening in a medium saucepan until lightly browned. Add cracker crumbs, chili powder, salt, anise seeds, and water; simmer 15 minutes. Set aside.

Place flour in a plastic or paper bag. Add 2 to 3 pieces of turkey to bag; shake well. Repeat with remaining turkey.

Heat 1 inch of oil in a large skillet to 350°; add turkey, and fry 20 minutes or until golden brown, turning occasionally.

Place skin side up in a 13- x 9- x 2-inch baking dish. Pour sautéed mixture over turkey. Add water to cover. Bake at 325° for 2 hours.

Created date

February 2010