Discard husks and stems from tomatillos. Arrange tomatillos and jalapeños in a single layer on a jelly-roll pan. Broil 12 minutes or until tomatillos are slightly blackened.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 4 minutes or until onion is browned. Place onion mixture, tomatillo mixture, and pine nut meal in a food processor, and process until smooth.
Heat remaining 1 teaspoon oil in pan over high heat. Add tomatillo mixture. Partially cover, and cook 10 minutes, stirring occasionally. Uncover and cook an additional 5 minutes or until thick and slightly darkened.
While tomatillo mixture cooks, combine masa harina and shortening in a medium bowl. Add 1/4 cup water; knead gently until combined. Shape dough into 18 (1-inch) balls.
Place fresh parsley, fresh cilantro, and 1/4 cup water in a food processor, and process until finely chopped.
Add remaining 1 cup water, sugar, and broth to tomatillo mixture in pan; bring to a simmer. Stir in turkey and beans. Gently stir in dough balls; bring to a simmer over high heat. Reduce heat to low, and cook 5 minutes or until dumplings are done. Remove from heat; stir in parsley mixture.
Wine note: With this mole's bounty of fresh herbs and spicy heat provided by jalapeño peppers, a crisp white with a touch of sweetness will refresh without overwhelming the delicate flavors. Try a riesling, like Drylands Dry Riesling 2006 from New Zealand ($15). It offers zesty citrus flavor and lively acidity, much like squeezing a lime over your dish to brighten the flavors. --Jeffery Lindenmuth