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| Title: | Mole-Roasted Turkey with Masa Stuffing and Chile Gravy |
| Descrition: | This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist. Be sure to start the turkey at least one hour and up to eight hours ahead to allow for marinating time. The easiest way to do this is to spread on the mole before you go to bed and let the turkey marinate in the fridge overnight. |
Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
Meat
Canned Goods
Condiments
Baking & Spices
Dairy
The first person this recipe
Found on epicurious.com
Epicurious
Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist. Be sure to start the turkey at least one hour and up to eight hours ahead to allow for marinating time. The easiest way to do this is to spread on the mole before you go to bed and let the turkey marinate in the fridge overnight.
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