Roasted Turkey Breast with an "Easy" Red Mole

ServingsPortion SizePrep TimeStart to Finish TimePreparation Rating
8 to 108 ounces158 hrsMedium
MeasurementIngredientCut or specific
10 TablespoonsRich-tasting pork lard or vegetable oilPlus a little more if necessary
12 Medium (about 6 ounces total) dried ancho chilesStemmed, seeded and cut into roughly 1-inch pieces
4 Garlic clovesPeeled
1 Cup (4 ounces)Whole almonds—with or without skins
1/2 Cup (about 2 ounces)Raisins
12 OuncesPlum tomatoes (about 3 to 4 medium)Roasted, peeled and roughly chopped
1/2 Teaspooncinnamon preferably freshly ground Mexican canela
1/4 TeaspoonBlack pepper, preferably freshly ground
1/4 TeaspoonAnise, preferably freshly ground (optional)
scant 1/8 TeaspoonCloves, preferably freshly ground
1 SliceFirm white breadDarkly toasted and broken into several pieces
2 SquaresDark Chocolate (about 2 ounces)Roughly chopped
To tasteSalt
4 to 6 TablespoonsSugar
1 WholeBoneless turkey breast with skin on (4 to 4 ½ pounds)The two halves cut apart and any netting removed
3 PackagesSeeds of Change® Brown Basmati Rice
1/4 CupToasted sesame seeds
To tasteWatercress or parsley sprigs for garnish


  1. Prepare the mole base. If your slow-cooker has a removable cooking crock that can be placed directly on the heat, add 8 tablespoons of the lard or oil and set it over medium heat. Otherwise, heat the lard or oil in a large (8-quart) pot or Dutch oven. When hot, add the chiles, garlic, almonds and raisins. Stir slowly and continually until the chiles are thoroughly toasted (the interior of each piece will become lighter in color) and the almonds have taken on a creamy color and toasty aroma—about 5 minutes.

    Add the tomatoes (with their juice), spices, bread, chocolate, 1 1/2 teaspoons salt, 3 tablespoons of the sugar and 2 cups water. When the liquid comes to a simmer, transfer the crock to the slow-cooker (or scrape the mixture into your slow-cooker). Cook on low for 6 hours as the liquid reduced to a glaze. The mixture can hold for several hours on the slow cooker "warm" setting.
  2. Finish the mole. Scrape every bit of the mole base into bowl, then scoop half of it into a blender jar. Add 2 cups of the chicken broth, cover and blend until as smooth as possible, about 4 to 5 minutes. Set a medium-mesh strainer over the slow-cooker's cooking crock and press the mole base through it. Repeat with the remainder of the mole base. Stir in 3 more cups of chicken broth. Simmer in the slow-cooker for 2 hours on high. If the sauce has thickened past the consistency of a cream soup, stir in a little more of the broth. Taste and season with additional salt (usually about 1 1/2 teaspoon) and sugar (usually 2 to 3 tablespoons). Transfer the finished mole into a large bowl, if you're working ahead. Once cooled, cover and refrigerate.
  3. Brown the turkey. Set a large (8 quart) Dutch oven over medium high heat, add remaining 2 tablespoons of the lard or oil. Generously season the turkey breasts with salt. Once the oil is hot, place one half of the turkey breast in the pot. Brown it on all sides, about 10 minutes total, remove to a plate. Brown the other half in the same way. (Cover and refrigerate if not completing steps 4 and 5 immediately) Wipe the pot clean, set aside.
  4. Braise the turkey. Heat the oven to 325 degrees. Pour the finished mole into the pot and bring to a simmer over medium-low heat. Once the mole is hot, nestle the turkey into it, cover and place in the oven. Cook until an instant-read thermometer placed in the center of the turkey breast registers 145 degrees (there will be only the slightest hint of pink if you cut into it), 40 to 45 minutes.
  5. Finish the dish. Remove the turkey from the mole and place on a cutting board. Cover with foil and let it stand at room temperature for 10 minutes. While the turkey is resting, prepare the Brown Basmati Rice using the directions on the pouch.

    Slice the turkey ½-inch thick, and arrange the slices slightly overlapping on a large, deep, warm serving platter. If the mole has thickened beyond the consistency of a medium cream soup, thin it with a little water. Taste and season with a little more salt or sugar if you think necessary.

    Ladle a generous amount of mole over or around the turkey slices and sprinkle with the sesame seeds. Decorate the platter with sprigs of watercress. Serve with the basmati rice.

Quick Tips

Make Ahead Tips: Mole can be successfully made ahead -- getting even better -- for 2 or 3 days well-covered in the refrigerator.
Gardening Tips: Love mole and chile rellenos? Why not grow your own poblano/ancho chiles. You’ll always have them at the ready.
Gardening Tips: Black Plum tomatoes have a great flavor and can go from this dish or right into a salad.

Nutritional Information
Serving Size310g
Calories Per Serving680
Calories from Fat360
Total Fat41g (63% DV)
Saturated Fat8g (40% DV)
Cholesterol135mg (45% DV)
Sodium270mg (11% DV)
Total Carbohydrates30g (10% DV)
Dietary Fiber7g (28% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Recipe created exclusively for Seeds of Change by award-winning chef-restaurateur and "Top Chef Masters" season one winner Rick Bayless.