Mole Turkey With Traditional Garnishes
Mole Turkey is a delicious and festive dish that brings an exciting twist to the traditional Thanksgiving turkey. This dish features the rich, complex flavors of mole sauce, which is made from a blend of chiles, spices, chocolate, and other ingredients, creating a unique and aromatic experience for your holiday gathering. Paired with traditional garnishes, such as sesame seeds and fresh herbs, it presents not only a feast for the taste buds but also for the eyes.
| Ingredients | Quantity |
|---|---|
| Whole turkey | 1 (12-14 pounds) |
| Mole sauce (prepared) | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Ground black pepper | To taste |
| Fresh cilantro | 1/4 cup, chopped |
| Sesame seeds | 2 tablespoons |
| Lime wedges | For serving |
Cooking Steps Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the turkey and pat it dry. Rub the exterior and cavity with olive oil, salt, and black pepper.
- Place the turkey breast-side up in a roasting pan and pour 1 cup of mole sauce over the turkey, ensuring it’s evenly coated.
- Cover the turkey with aluminum foil and roast for approximately 2 hours.
- Remove the foil and brush remaining mole sauce over the turkey. Roast for another 30-60 minutes, or until the internal temperature reaches 165°F (75°C).
- Once done, let the turkey rest for 20 minutes before carving. Garnish with cilantro and sesame seeds and serve with lime wedges on the side.
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Turkey Enchiladas in Mole Sauce
Turkey Enchiladas in Mole Sauce are a fantastic way to repurpose your leftover Thanksgiving turkey, offering a savory, comforting dish that’s perfect for the holiday season. The enchiladas are filled with tender turkey, rolled up in corn tortillas, and generously smothered in rich mole sauce, creating a dish that is both satisfying and flavorful. Topped with cheese and baked until bubbly, they are sure to be a hit with family and friends.
| Ingredients | Quantity |
|---|---|
| Shredded cooked turkey | 2 cups |
| Corn tortillas | 8-10 |
| Mole sauce (prepared) | 2 cups |
| Shredded cheese (Mexican blend) | 1 1/2 cups |
| Chopped onion | 1 medium |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Sour cream (for serving) | Optional |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent.
- In a mixing bowl, combine shredded turkey with half of the mole sauce and sautéed onion. Season with salt.
- Warm the corn tortillas to make them pliable, then fill each tortilla with the turkey mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining mole sauce over the enchiladas and sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream if desired.
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Mole Roasted Sweet Potatoes
Mole Roasted Sweet Potatoes are a delicious and unique side dish that combines the natural sweetness of roasted sweet potatoes with the complex, rich flavors of mole sauce. This festive dish is perfect for adding a Southwestern flair to your Thanksgiving table, complementing your turkey and other traditional sides. The sweet potatoes become tender and caramelized, while the mole enhances their flavor profile, making this dish a standout option for the holiday feast.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 medium |
| Mole sauce (prepared) | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Chopped fresh cilantro | For garnish (optional) |
Cooking Steps Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes into 1-inch pieces.
- In a large bowl, toss the sweet potatoes with olive oil, mole sauce, salt, and black pepper until evenly coated.
- Spread the sweet potato mixture in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, tossing halfway through.
- Serve hot, garnished with chopped fresh cilantro if desired.
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Mole-Infused Stuffing
Mole-Infused Stuffing is a flavorful twist on the classic Thanksgiving stuffing that incorporates rich mole sauce, adding depth and complexity to the dish. This savory stuffing combines bread, herbs, and vegetables, all brought together by the unique taste of mole. It’s an excellent complement to turkey, offering a delightful blend of textures and flavors that will impress your holiday guests.
| Ingredients | Quantity |
|---|---|
| Bread (cubed, preferably day-old) | 8 cups |
| Mole sauce (prepared) | 1 cup |
| Vegetable broth | 2 cups |
| Onion (diced) | 1 medium |
| Celery (diced) | 2 stalks |
| Carrots (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh herbs (thyme, sage) | 2 tablespoons (chopped) |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a skillet, heat olive oil over medium heat, then sauté onions, celery, carrots, and garlic until softened.
- In a large bowl, combine the sautéed vegetables, cubed bread, mole sauce, vegetable broth, fresh herbs, salt, and black pepper, mixing until well combined.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Bake for 30-35 minutes, or until the top is golden brown and the stuffing is heated through.
- Serve warm, alongside your Thanksgiving turkey and other dishes.
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Creamy Mole Mashed Potatoes
Creamy Mole Mashed Potatoes are a decadent twist on the traditional mashed potato side dish, infusing them with the rich and complex flavors of mole sauce. This dish combines the creaminess of buttery potatoes with the depth of mole, making it a perfect accompaniment to your Thanksgiving turkey and a standout item on your holiday table.
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and cubed) | 2 pounds |
| Mole sauce (prepared) | 1/2 cup |
| Heavy cream | 1/2 cup |
| Butter | 4 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps Instructions
- Boil the cubed potatoes in salted water until tender, about 15-20 minutes; then drain.
- In a saucepan, heat heavy cream and butter until warm, then stir in the mole sauce and minced garlic.
- Mash the drained potatoes until smooth, then gradually mix in the mole-infused cream until desired creaminess is reached.
- Season with salt and black pepper to taste, and garnish with fresh cilantro if desired.
- Serve warm alongside your Thanksgiving meal.
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Mole Brussels Sprouts With Bacon
Mole Brussels Sprouts With Bacon is a delicious and unique side dish that brings together the earthy flavors of brussels sprouts, the smokiness of crispy bacon, and the rich complexity of mole sauce. This festive dish is a perfect addition to your Thanksgiving table, offering a delightful twist that will have your guests raving.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts (trimmed and halved) | 1 pound |
| Mole sauce (prepared) | 1/3 cup |
| Bacon | 4 slices |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Fresh lime juice | 1 tablespoon |
Cooking Steps Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, cook the bacon until crispy, then remove and crumble it, reserving the bacon fat.
- Toss the halved Brussels sprouts in the bacon fat, olive oil, minced garlic, salt, and pepper, then spread them on a baking sheet.
- Roast in the oven for 20-25 minutes, stirring halfway through, until golden and tender.
- Once roasted, toss the brussels sprouts with the mole sauce and crumbled bacon, then drizzle with fresh lime juice before serving warm.
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Mexican Chocolate Mole Pumpkin Pie
Mexican Chocolate Mole Pumpkin Pie is a delicious twist on the classic pumpkin pie, combining the warm spices of pumpkin with the rich depth of mole sauce and a hint of bittersweet chocolate. This unique dessert will not only impress your guests but also provide a memorable finale to your Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Mole sauce (prepared) | 1/2 cup |
| Sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Eggs | 3 large |
| Heavy cream | 1 cup |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
| Semisweet chocolate (melted) | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
Cooking Steps Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, mole sauce, both sugars, eggs, heavy cream, cinnamon, nutmeg, ginger, melted chocolate, vanilla extract, and salt until smooth.
- Pour the mixture into the prepared pie crust and smooth the top.
- Bake for 45-50 minutes, or until the filling is set and the edges are slightly puffed.
- Let the pie cool before serving; optionally garnish with whipped cream or a drizzle of extra mole sauce.
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Grilled Corn With Mole Butter
Grilled Corn With Mole Butter is a delicious side dish that combines the sweetness of corn with the rich flavors of mole sauce. The mole butter adds depth and a hint of spice, making this dish a perfect complement to your Thanksgiving spread. It’s easy to prepare and can be served alongside other festive dishes, bringing a unique twist to traditional corn on the cob.
| Ingredients | Quantity |
|---|---|
| Fresh corn on the cob | 4 ears |
| Unsalted butter | 1/2 cup (softened) |
| Mole sauce (prepared) | 1/4 cup |
| Lime juice | 2 tablespoons |
| Salt | To taste |
| Fresh cilantro (chopped) | For garnish |
Cooking Steps Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix the softened butter with mole sauce and lime juice until well combined.
- Brush the corn with a bit of olive oil and sprinkle with salt.
- Grill the corn for about 10-15 minutes, turning occasionally until charred and tender.
- Once grilled, slather the corn with the mole butter and garnish with chopped cilantro before serving.
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Mole-Spiced Green Beans
Mole-Spiced Green Beans is a vibrant and flavorful side dish that enhances the traditional green bean preparation with the rich and complex flavors of mole sauce. This dish is perfect for Thanksgiving, adding a unique twist to your table while still being simple and quick to prepare.
| Ingredients | Quantity |
|---|---|
| Fresh green beans | 1 pound |
| Olive oil | 2 tablespoons |
| Mole sauce (prepared) | 1/4 cup |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Toasted sesame seeds | For garnish |
| Fresh lime (for squeezing) | 1 |
Cooking Steps Instructions
- Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- In a large skillet, heat olive oil over medium heat, then add minced garlic and sauté until fragrant.
- Add the blanched green beans to the skillet, stirring to combine them with garlic, then pour in the mole sauce.
- Cook for an additional 2-3 minutes, tossing to coat the green beans thoroughly in the mole sauce. Season with salt and pepper to taste.
- Serve warm, garnished with toasted sesame seeds and a squeeze of fresh lime juice.
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Slow-Cooked Mole Turkey Tacos
Slow-Cooked Mole Turkey Tacos are a delicious and hearty dish that combines tender, flavorful shredded turkey with a rich mole sauce, perfect for a Thanksgiving gathering or a casual dinner. The slow cooking method allows the turkey to absorb all the complex flavors of the mole, resulting in a satisfying filling for tacos or bowls.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1.5 pounds |
| Mole sauce (prepared) | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken broth | 1 cup |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Olive oil | 2 tablespoons |
| Fresh cilantro (for garnish) | For serving |
| Corn tortillas | 8-10 |
Cooking Steps Instructions
- In a large skillet, heat olive oil over medium heat, then add the diced onion and garlic, sautéing until softened.
- Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon.
- Transfer the turkey mixture to a slow cooker, then stir in the mole sauce, chicken broth, cumin, and salt.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours until the turkey is tender.
- Shred the turkey with two forks and stir to combine with the sauce before serving.
- Serve in warm corn tortillas, garnished with fresh cilantro. Enjoy!
Mole Avocado Salad
Mole Avocado Salad is a vibrant and flavorful dish that combines the richness of mole sauce with the creaminess of ripe avocados, fresh vegetables, and a zesty lime dressing. This salad makes a delightful addition to your Thanksgiving menu, offering a refreshing contrast to heavier dishes while still showcasing the unique flavors of mole.
| Ingredients | Quantity |
|---|---|
| Ripe avocados | 3 |
| Mole sauce (prepared) | 1/2 cup |
| Cherry tomatoes (halved) | 1 cup |
| Red onion (thinly sliced) | 1/2 medium |
| Cucumber (diced) | 1 small |
| Fresh lime juice | 2 tablespoons |
| Fresh cilantro (chopped) | 1/4 cup |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps Instructions
- In a large bowl, combine the avocado, cherry tomatoes, red onion, and cucumber.
- In a separate small bowl, mix together the mole sauce and lime juice.
- Drizzle the mole dressing over the salad and gently toss to combine.
- Season with salt and black pepper to taste.
- Garnish with chopped cilantro before serving. Enjoy!
Savory Mole Cornbread
Savory Mole Cornbread is a delightful twist on traditional cornbread that incorporates the rich, complex flavors of mole sauce. This dish brings a warm and comforting element to your Thanksgiving table, melding the sweet and savory notes of cornbread with the deep, earthy tones of mole. It pairs perfectly with roasted turkey and acts as a delicious base for other accompaniments.
| Ingredients | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Milk | 1 cup |
| Eggs | 2 large |
| Mole sauce (prepared) | 1/2 cup |
| Honey | 2 tablespoons |
| Unsalted butter | 1/4 cup (melted) |
| Shredded cheese | 1 cup (optional) |
Cooking Steps Instructions
- Preheat your oven to 400°F (200°C) and grease a baking dish or cast iron skillet.
- In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, eggs, mole sauce, honey, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; fold in the shredded cheese if using.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let it cool slightly before serving. Enjoy your savory mole cornbread!
Mole-Drenched Meatballs
Mole-Drenched Meatballs are a gourmet fusion dish that goes beyond the ordinary Thanksgiving meatballs. These tender and juicy meatballs are infused with the deep, rich flavors of mole sauce, creating a savory bite that pairs perfectly with the festive holiday spread. They can be served as an appetizer or alongside your main course, adding an exciting element to your Thanksgiving feast.
| Ingredients | Quantity |
|---|---|
| Ground beef (or turkey) | 1 pound |
| Bread crumbs | 1/2 cup |
| Egg | 1 large |
| Grated Parmesan cheese | 1/4 cup |
| Fresh parsley (chopped) | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Onion (finely chopped) | 1/2 medium |
| Mole sauce (prepared) | 1 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons (for cooking) |
Cooking Steps Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, bread crumbs, egg, grated Parmesan, parsley, minced garlic, chopped onion, salt, and black pepper. Mix until just combined.
- Shape the mixture into meatballs (about 1-inch in diameter) and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake in the preheated oven for 25-30 minutes, or until cooked through.
- In a saucepan, heat the mole sauce over medium heat, then gently add the baked meatballs to the sauce, coating them thoroughly.
- Simmer for an additional 5 minutes before serving. Enjoy your mole-drenched meatballs!
Mole-Glazed Carrots
Mole-Glazed Carrots are an innovative and vibrant side dish that brings a touch of Mexican flair to your Thanksgiving table. The natural sweetness of the carrots complements the complex, spiced notes of mole sauce, creating a deliciously unique combination that’s sure to impress your guests. This dish is not only visually appealing but also offers a wonderful balance of flavors to accompany your holiday feast.
| Ingredients | Quantity |
|---|---|
| Baby carrots | 1 pound |
| Mole sauce (prepared) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Honey | 1 tablespoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss the baby carrots with olive oil, honey, salt, and black pepper until evenly coated.
- Arrange the carrots on the prepared baking sheet in a single layer, then roast them in the preheated oven for 20-25 minutes or until tender and caramelized.
- In the last 5 minutes of roasting, drizzle mole sauce over the carrots and return to the oven to finish cooking.
- Once done, remove from the oven and garnish with fresh cilantro before serving. Enjoy your mole-glazed carrots!
Mexican Hot Chocolate With Mole Notes
Mexican Hot Chocolate with Mole Notes is a delightful twist on the traditional hot chocolate, offering a rich, comforting beverage that warms you from the inside out—perfect for chilly Thanksgiving evenings. This drink combines the classic flavors of chocolate with a hint of mole spices, creating a unique depth that enhances the warmth of the holiday season.
| Ingredients | Quantity |
|---|---|
| Whole milk | 4 cups |
| Dark chocolate (chopped) | 6 ounces |
| Unsweetened cocoa powder | 1/4 cup |
| Mole sauce (prepared) | 2 tablespoons |
| Sugar | 3 tablespoons |
| Cinnamon | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Pinch of salt | Optional |
| Whipped cream (for topping) | Optional |
Cooking Steps Instructions
- In a saucepan, heat the whole milk over medium heat until warm but not boiling.
- Whisk in the chopped dark chocolate and cocoa powder until fully melted and combined.
- Stir in the mole sauce, sugar, cinnamon, vanilla extract, and a pinch of salt, mixing well to incorporate all flavors.
- Continue to heat the mixture, stirring frequently, until hot but not boiling.
- Serve the hot chocolate in mugs topped with whipped cream if desired. Enjoy your festive Mexican Hot Chocolate with Mole Notes!
