RecipesMagazine

Mole-Roasted Turkey with Masa Stuffing and Chile Gravy

Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
You can never have too many side dish recipes, so give Mole-Roasted Turkey with Masa Stuffing and Chile Gravy a try. This recipe serves 10. One serving contains 144 calories, 15g of protein, and 8g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have around turkey stock, chile powder, turkey mole sauce, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Rinse turkey and pat dry.
Ingredients you will need
Whole TurkeyWhole Turkey
2
Sprinkle inside and out with salt and pepper and transfer to roasting pan. Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat turkey inside and out with remainder. Cover turkey with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole TurkeyWhole Turkey
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Roasting PanRoasting Pan
3
Arrange oven rack in lowest position and preheat oven to 450°F. Butter 2-quart casserole or 8-inch square baking dish.
Ingredients you will need
ButterButter
Equipment you will use
Baking PanBaking Pan
OvenOven
4
Loosely fill main cavity of turkey with stuffing.
Ingredients you will need
StuffingStuffing
Whole TurkeyWhole Turkey
5
Transfer remaining stuffing to prepared dish and drizzle with 1/2 cup stock. Cover with aluminum foil and refrigerate until ready to bake. Dab turkey all over with melted butter. Tuck wing tips under breast and loosely tie legs together with kitchen string.
Ingredients you will need
StuffingStuffing
ButterButter
Whole TurkeyWhole Turkey
StockStock
Equipment you will use
Kitchen TwineKitchen Twine
Aluminum FoilAluminum Foil
OvenOven
6
Pour 1/4 cup stock into pan.
Ingredients you will need
StockStock
Equipment you will use
Frying PanFrying Pan
7
Roast turkey 15 minutes. Reduce heat to 350°F, cover turkey loosely with foil, and continue roasting 45 minutes more.
Ingredients you will need
Whole TurkeyWhole Turkey
Equipment you will use
Aluminum FoilAluminum Foil
8
Remove foil, add 1/4 cup stock to pan, and continue to roast, basting with pan juices every 30 minutes, 1 1/2 hours more.
Ingredients you will need
StockStock
Equipment you will use
Aluminum FoilAluminum Foil
Frying PanFrying Pan
9
Increase oven temperature to 450°F, rotate pan 180° in oven, and add 1/4 cup stock to pan.
Ingredients you will need
StockStock
Equipment you will use
OvenOven
Frying PanFrying Pan
10
Remove extra stuffing from refrigerator (do not uncover) and transfer to oven alongside turkey.
Ingredients you will need
StuffingStuffing
Whole TurkeyWhole Turkey
Equipment you will use
OvenOven
11
Bake 30 minutes, then uncover and bake until top is golden brown, about 15 minutes more. Keep warm, covered. Meanwhile, continue to roast turkey, adding 1/4 cup stock to pan and basting every 15 minutes, until instant-read thermometer inserted in thickest part of thigh (do not touch bone) registers 170°F, about 45 minutes to 1 1/2 hours more (2 1/2 to 3 hours total).
Ingredients you will need
Whole TurkeyWhole Turkey
StockStock
BoneBone
Equipment you will use
Kitchen ThermometerKitchen Thermometer
OvenOven
Frying PanFrying Pan
12
Transfer turkey to platter (do not clean roasting pan). Insert thermometer into center of stuffing. If thermometer does not read 165°F, remove stuffing and microwave until 165°F. Keep warm.
Ingredients you will need
StuffingStuffing
Whole TurkeyWhole Turkey
Equipment you will use
Roasting PanRoasting Pan
Kitchen ThermometerKitchen Thermometer
MicrowaveMicrowave
13
Let turkey rest at least 1/2 hour before carving.
Ingredients you will need
Whole TurkeyWhole Turkey
1
Straddle roasting pan across 2 burners on moderately high heat.
Equipment you will use
Roasting PanRoasting Pan
2
Add stock and bring to boil, scraping up browned bits on bottom of pan.
Ingredients you will need
StockStock
Equipment you will use
Frying PanFrying Pan
3
Remove from heat.
4
In medium saucepan melt butter.
Ingredients you will need
ButterButter
Equipment you will use
Sauce PanSauce Pan
5
Whisk in flour and cook, whisking constantly, until roux is golden brown, about 5 minutes.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Equipment you will use
WhiskWhisk
6
Add stock mixture in steady stream, whisking constantly to prevent lumps, then simmer until thickened slightly, about 2 minutes. Strain through fine-mesh sieve into medium bowl and stir in lime juice, salt, and chile powder. Keep warm.
Ingredients you will need
Chili PowderChili Powder
Lime JuiceLime Juice
StockStock
SaltSalt
Equipment you will use
WhiskWhisk
SieveSieve
BowlBowl
7
In small saucepan over low heat, gently reheat reserved mole sauce.
Ingredients you will need
SauceSauce
Equipment you will use
Sauce PanSauce Pan
8
Serve turkey with gravy and mole alongside.
Ingredients you will need
Whole TurkeyWhole Turkey
GravyGravy
DifficultyHard
Ready In45 m.
Servings10
Health Score3
Dish TypesSide Dish
OccasionsThanksgiving
Pecan Pie
Beef Stuffing Bake
Acorn Squash with Raspberry Stuffing
Sausage and Herb Stuffing
Dilled Mashed Potatoes
Rosemary Mashed Potatoes
Wild Rice Chestnut Stuffing
Pumpkin Pie Bars
Mashed Potatoes
Spinach Mashed Potatoes
Related recipes
Sweet Corn with Parmesan and Cilantro
Asian Quinoa
Apple Dumplings
Waldorf Salad with Whipping Cream
Magazine
Pumpkin Spice Cupcakes with Bourbon Brown Sugar Cream Cheese Frosting
Roasted Garlic and Eggplant Soup
Black and White Cupcakes
Sweet Corn with Parmesan and Cilantro
Asian Quinoa
Easter Sugar Sandwich Cookies
Round 2 -Beef Kebob Pita Pockets
Mini Greek Burgers
Basil Pecan Pesto
Apple Dumplings