Catholic Recipe: Turkey Casserole
INGREDIENTS
- 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
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Food Categories (3)
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Feasts (1)
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Seasons (1)
Also Called: Mole Poblano
DIRECTIONS
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
