Roast Stuffed Turkey with Mole Colorado

For a new spin on roast turkey, try this recipe stuffed with chorizo, tostada shells, and roma tomatoes. Served with Mole Colorado sauce, this recipe is sure to please everyone.

Roast Stuffed Turkey with Mole Colorado
Prep Time:
1 hrs
Roast Time:
3 hrs 15 mins
Stand Time:
15 mins
Total Time:
1 hrs
Servings:
8

Ingredients

  • 12 ounce uncooked Mexican chorizo sausage, casings removed if present

  • ½ cup chopped onion

  • cup chopped roma tomato

  • 1 fresh Anaheim chile pepper, seeded and chopped*

  • 3 cloves garlic, minced

  • cup sliced almonds, toasted and chopped

  • ¼ cup snipped dried apricots

  • 1 teaspoon dried oregano, crushed

  • 1 egg, lightly beaten

  • 4 tostada shells, coarsely broken

  • ½ cup chicken broth

  • 1 8 pound turkey

  • Salt (optional)

  • 1 recipe Mole Colorado

  • Lime wedges

Mole Colorado

  • 4 dried ancho chile peppers*

  • 2 dried guajillo chile peppers*

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon vegetable oil

  • 1 tablespoon sesame seed

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon apple pie spice

  • 1 14.5 ounce can diced fire-roasted tomatoes

  • 2 tablespoon raisins

  • 2 tablespoon sliced almonds, toasted

  • Chicken broth or water

Directions

  1. Preheat oven to 325°F. In a large skillet cook first five ingredients (through garlic) until sausage is browned. Drain off fat. Stir in almonds, apricots, and oregano. Cook 1 to 2 minutes; cool slightly.

  2. For stuffing, in a large bowl combine egg, tostada shells, and sausage mixture. Drizzle with enough broth to moisten, tossing to combine.

  3. Rinse turkey body cavity; pat dry. If desired, sprinkle body cavity with salt. Spoon stuffing loosely into neck and body cavities. Skewer neck skin to back. Tuck ends of drumsticks under band of skin across tail (or tie drumsticks to tail). Twist wing tips under back.

  4. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of an inside thigh muscle, without touching bone.

  5. Roast turkey 2 1/4 hours. Cut band of skin or string between drumsticks so thighs will cook evenly. Roast 1 to 1 1/4 hours more or until thermometer registers at least 175°F and center of the stuffing is 165°F. (The juices should run clear and drumsticks should move easily in their sockets.) During last 30 minutes of roasting, baste turkey with some of the Mole Colorado. If necessary to prevent overbrowning, cover turkey loosely with foil the last 10 to 20 minutes.

  6. Remove turkey from oven. Cover and let stand 15 to 20 minutes before carving. Meanwhile, bring remaining mole to boiling. Serve turkey with mole and lime wedges.

Mole Colorado

  1. In a large dry skillet toast ancho and guajillo chile peppers over medium heat about 2 minutes or until fragrant and slightly darker, turning frequently. Remove and discard stems and seeds, break or tear into pieces; set aside.

  2. In the same skillet cook onion and garlic in hot oil 5 minutes or until tender. Stir in sesame seed, ground black pepper and apple pie spice. Cook 1 minute more or until sesame seed is lightly toasted.

  3. Add undrained tomatoes and dried chile peppers to skillet. Bring to boiling; reduce heat. Cover and simmer, for 5 to 10 minutes or until peppers are tender. Stir in raisins and almonds. Cook for 2 to 3 minutes or until slightly thickened. Cool slightly.

  4. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Add enough chicken broth or water until sauce is a basting consistency.

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts (per serving)

826 Calories
39g Fat
24g Carbs
92g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 826
% Daily Value *
Total Fat 39g 50%
Saturated Fat 11g 55%
Cholesterol 336mg 112%
Sodium 953mg 41%
Total Carbohydrate 24g 9%
Total Sugars 7g
Protein 92g
Vitamin C 27.8mg 139%
Calcium 131.3mg 10%
Iron 7.7mg 43%
Potassium 1245mg 26%
Folate, total 40.3mcg
Vitamin B-12 1.9mcg
Vitamin B-6 1.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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