Turkey Mole

Recipe from

Southern Living


1 (8 1/4-ounce to 9 1/4-ounce) can mole sauce
1 (10-ounce) can enchilada sauce
4 cups chicken broth
1 tablespoon creamy peanut butter
2 (1-ounce) unsweetened dark chocolate baking squares
1 1/2 pounds cooked turkey, shredded (about 5 cups)
1/2 teaspoon salt
Toppings: 1 (15-ounce) can black beans, rinsed and drained (optional); shredded lettuce; chopped tomato; sour cream
Garnishes: lime wedges, cilantro sprigs


Stir together mole and enchilada sauces in a medium saucepan, and add chicken broth. Bring mixture to a boil; reduce heat, and simmer 5 minutes.

Stir in peanut butter and chocolate until melted and smooth. Stir in turkey and salt; cook until thoroughly heated.

Note: Turkey Mole may also be spooned into taco shells or rolled into tortillas. Canned mole sauce may be found in the Mexican foods section of large supermarkets.


January 2003
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