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Mole Gravy

Mole Gravy

Sunset NOVEMBER 2010

  • Yield: Serves 24 (makes 2 qts.)
  • Total:2 Hours, 30 Minutes

Ingredients

  • 4 ancho chiles, stemmed, seeded, and rinsed
  • 1 tablespoon olive oil
  • 1 large onion, cut into thick slices
  • 1 medium carrot, chopped
  • 4 large garlic cloves, peeled
  • 7 cups reduced-sodium chicken broth
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cayenne

Preparation

1. Toast chiles in a 5- to 6-qt. pan over medium heat, pressing down with a wide spatula and turning once, until fragrant, 1 to 2 minutes. Transfer to a plate.

2. Add oil, onion, carrot, and garlic to pan; cook, stirring occasionally, until onion is golden, about 10 minutes. Add chiles, broth, cinnamon, cayenne, almonds, and sesame seeds. Enclose turkey neck and giblets in a piece of cheesecloth and tie securely with string. Add to broth.

3. Heat mixture to boiling, then reduce heat and simmer, covered, for about 1 hour to blend flavors. Discard giblet packet.

4. Strain mole broth into a heatproof bowl. Purée contents of strainer in a blender with 2 cups of the broth until very smooth, 2 minutes. Add puréed mixture to bowl and set aside.

5. Strain turkey pan juices into a second heatproof bowl. Skim fat and pour 1/4 cup of it into a large saucepan; discard remaining fat. Measure 1 cup pan juices; save rest for another use.

6. Whisk flour into fat and cook over medium-high heat, whisking constantly, until it smells toasted, 2 minutes. Carefully whisk in the 1 cup pan juices and about 1 cup reserved mole broth. Add remaining broth and cook over medium-high heat, whisking often, until bubbling, about 12 minutes. Remove from heat and whisk in chocolate and vinegar. Pour into gravy boats.

Note: Nutritional analysis is per 1/3 cup gravy.

Nutritional Information

Amount per serving
  • Calories: 86
  • Calories from fat: 66%
  • Protein: 3.1g
  • Fat: 6.4g
  • Saturated fat: 1.2g
  • Carbohydrate: 5g
  • Fiber: 1.3g
  • Sodium: 143mg
  • Cholesterol: 7.8mg
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