YieldsServes 24 (makes 2 qts.)Total Time2 hrs 30 mins

How to Make It

Step 1
1

Toast chiles in a 5- to 6-qt. pan over medium heat, pressing down with a wide spatula and turning once, until fragrant, 1 to 2 minutes. Transfer to a plate.

Step 2
2

Add oil, onion, carrot, and garlic to pan; cook, stirring occasionally, until onion is golden, about 10 minutes. Add chiles, broth, cinnamon, cayenne, almonds, and sesame seeds. Enclose turkey neck and giblets in a piece of cheesecloth and tie securely with string. Add to broth.

Step 3
3

Heat mixture to boiling, then reduce heat and simmer, covered, for about 1 hour to blend flavors. Discard giblet packet.

Step 4
4

Strain mole broth into a heatproof bowl. Purée contents of strainer in a blender with 2 cups of the broth until very smooth, 2 minutes. Add puréed mixture to bowl and set aside.

Step 5
5

Strain turkey pan juices into a second heatproof bowl. Skim fat and pour 1/4 cup of it into a large saucepan; discard remaining fat. Measure 1 cup pan juices; save rest for another use.

Step 6
6

Whisk flour into fat and cook over medium-high heat, whisking constantly, until it smells toasted, 2 minutes. Carefully whisk in the 1 cup pan juices and about 1 cup reserved mole broth. Add remaining broth and cook over medium-high heat, whisking often, until bubbling, about 12 minutes. Remove from heat and whisk in chocolate and vinegar. Pour into gravy boats.

Step 7
7

Note: Nutritional analysis is per 1/3 cup gravy.

Ingredients

 4 ancho chiles, stemmed, seeded, and rinsed
 1 tablespoon olive oil
 1 large onion, cut into thick slices
 1 medium carrot, chopped
 4 large garlic cloves, peeled
 7 cups reduced-sodium chicken broth
 1/2 teaspoon cinnamon
 1/2 teaspoon cayenne
 1/2 cup chopped toasted almonds
 1/4 cup toasted sesame seeds
  Pan juices from step 7 of Chile and Spice Grilled Turkey
 1/4 cup flour
 2 ounces bittersweet chocolate, chopped
 1 tablespoon balsamic vinegar

Directions

Step 1
1

Toast chiles in a 5- to 6-qt. pan over medium heat, pressing down with a wide spatula and turning once, until fragrant, 1 to 2 minutes. Transfer to a plate.

Step 2
2

Add oil, onion, carrot, and garlic to pan; cook, stirring occasionally, until onion is golden, about 10 minutes. Add chiles, broth, cinnamon, cayenne, almonds, and sesame seeds. Enclose turkey neck and giblets in a piece of cheesecloth and tie securely with string. Add to broth.

Step 3
3

Heat mixture to boiling, then reduce heat and simmer, covered, for about 1 hour to blend flavors. Discard giblet packet.

Step 4
4

Strain mole broth into a heatproof bowl. Purée contents of strainer in a blender with 2 cups of the broth until very smooth, 2 minutes. Add puréed mixture to bowl and set aside.

Step 5
5

Strain turkey pan juices into a second heatproof bowl. Skim fat and pour 1/4 cup of it into a large saucepan; discard remaining fat. Measure 1 cup pan juices; save rest for another use.

Step 6
6

Whisk flour into fat and cook over medium-high heat, whisking constantly, until it smells toasted, 2 minutes. Carefully whisk in the 1 cup pan juices and about 1 cup reserved mole broth. Add remaining broth and cook over medium-high heat, whisking often, until bubbling, about 12 minutes. Remove from heat and whisk in chocolate and vinegar. Pour into gravy boats.

Step 7
7

Note: Nutritional analysis is per 1/3 cup gravy.

Mole Gravy