Turkey Breast in Mole Verde

A different way of combining the typical Mexican mole, in this case, the fresh taste and a lean turkey breast.

Ingredients

• Turkey breast
• 1/4 cup melted butter
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 cloves garlic, finely chopped
• 1 turkey breast with bone, 4 to 5 lbs., Thawed green mole
• 2 tablespoons olive oil
• 2 cloves of garlic
• 1 small white onion, chopped
• 4 cups Progresso  chicken broth (32 oz carton)
• 1 jar (8.25 oz) of green mole (pipián)
• 2 slices of bread roll
• 3/4 cup salted and shelled seeds
• 1 teaspoon salt

Preparation


1. Preheat oven to 325 ° F. Mix first six ingredients, úntalos on the breast and place in a roasting pan, skin side up. Insert a thermometer. Cover and bake for 1 hour.

2. Discover and bake one hour and a half until the thermometer reads 180 ° F. Remove from oven.

3. In a saucepan, heat oil over medium high heat. Fry for 2 minutes in garlic, onion and bread. Vacíalos in blender with 2 cups of broth, mole, 1/4 cup of seeds and sugar. Blend on medium speed until it forms a puree.

4. Return the sauce to the pot. Boil over medium-high. Reduce heat and cook 10 minutes. Add the remaining broth. Cook 15 minutes or until thickened. Slice turkey and serve with mole and seeds.

Servings: 8

Preparation time:  30 min

Cooking time:  2 hr 30 min


Ready in:  3 hr

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Not specified