Turkey With Three SaucesBrown Sauce (Traditional Mole with Chocolate)
Red Sauce (with Red Chili)
Green Sauce (with Tomatilloes and Green Chilis)
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Turkey for ChristmasWe've been experimenting with heritage breed turkeys for some while now. They are so much better than ordinary turkeys, including organic birds, that always buy our birds at Heritage Foods. This Christmas, we decided to have a traditional turkey with three Mexican style sauces. We cracked a few cookbooks while the bird was roasting and came up with two old favorites and one new sauce. Their colors were red, green and dark brown, as you can see in the photo to the left. Which was our favorite? Probably the green sauce, but the other two were also quite excellent. As proof, they were all eaten. As we like to say Chez Kaleberg, they are now strictly an internal matter. (If you make a real dark brown chocolate mole sauce, you can probably get away calling this a Kwanzaa dish. The colors would be red, green and almost black. Of course, it would be a Mexican Kwanzaa dish, but the idea is that it tastes good.) |
Red Chili Sauce
This is our version of the versatile red sauce from the cookbook Feast of Santa Fe. This is an easy to make sauce, that is, if you have a blender or food processor. You can use any variety of red chili powder in making this sauce depending on how you want it to taste. If you like a fiery sauce, go for the hottest chili powder you can find. We often use three parts guajillo and one part chipotle chili powder. The former is mild, but gives a lot of flavor. The latter is much hotter, and it gives the sauce a smokiness. As for the tomatoes, we just use one of those large 28 ounce supermarket cans, so two pounds is just an approximation. For those in the know, that's a size 2 1/2 can. (Did you now that the standard can sizes are numbered? We didn't either, but we found out thanks to the internet.)
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Green Chili and Tomatillo Sauce
This sauce is based on one of the recipes in the Feast of Santa Fe, but we played around with it a bit. It is based on tomatillos and green chilis which you can use in a variety of mixtures as long as your total comes in between one and two pounds. We just used what we had in the house which was a mixture of a pound of tomatilloes, a few anaheim chilis and a fistful of dried green chilis (chile pasado, available here). The tomatilloes give a tartness, so you can vary your ratio from 0% to 100% accordingly.
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Traditional Chocolate Mole
This recipe is basically the recipe in the cookbook Larouse Treasury of Country Cooking. That's a great cookbook with recipes from all over the world. It's a great introduction to a broad range of country cooking. This sauce is one of our favorites. It uses unsweetened chocolate, so we use a very bitter rain forest friendly Ecuadorian chocolate. We're weird. We'll often eat that stuff straight, but it makes for a great savory sauce. (You can use ordinary Baker's chocolate, but we prefer to use a premium chocolate for that extra kick.)
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INSTRUCTIONS
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