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Catholic Recipe: Turkey Casserole


  • 1 10-12 pound cooked turkey, cut in large pieces
  • 1 pound butter, divided
  • 3/4 cup sweet green peppers, seeded
  • 1-1/2 teaspoons anise seed
  • 6 garlic cloves
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1 square (2 ounces) chocolate, grated
  • 3/4 cup blanched almonds
  • 2/3 cup crushed cracker crumbs
  • 2 tablespoons chili powder
  • 6 large fresh tomatoes, peeled and chopped
  • 2 cups stock from turkey
  • steamed rice
  • Details

  • Serves: 8
  • Prep Time: 4 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Latin America

Also Called: Mole Poblano


Fry turkey in half the butter in a Dutch oven until well browned. Grind all remaining ingredients except stock and rice. Heat remaining butter in large skillet. Fry ground mixture 3 minutes; stir constantly. Add fried paste and turkey stock to turkey; cover. Simmer 2 1/2 hours; stir from time to time. Serve over steamed rice. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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