Almond turkey mole (OAMC)

Do you have turkey for Christmas as well as for Thanksgiving?  Apparently lots of people do, while others indulge in prime rib, ham, lasagna, or all of the above    So, here’s something you can do with the double scads of turkey that you now have sitting in your freezer: make this great turkey mole, which you can double or triple and freeze for later.  This is a great Once A Month Cooking recipe: simply reheat in the oven or a skillet, and serve it over rice with chopped scallions for garnish.

Don’t forget the list of Leftover Turkey ideas that I posted right after Thanksgiving too

Almond Turkey Mole

1/2 c almonds (roasted)
1/2 t vegetable oil
2 dried Anaheim chiles, seeded, and chopped
1 c onion, chopped
1 garlic clove, crushed
1 very small (or half a large) chipotle chile in adobo sauce, chopped
1-1/2 c crushed tomatoes
1 T sugar
1/2 t ground cumin
1/4 t salt
1/8 t ground cloves
2 corn tortillas, torn into small pieces
1 (14.5 oz) can vegetable broth
1 T white wine vinegar
3 cups chopped cooked turkey breast
Cilantro sprigs and chopped scallions for garnish, if desired
Process the almonds in a food processor until smooth.  Set aside.
Heat oil in a large skillet over medium-high heat. Add chiles and saute until just softened. Add onion and garlic, and saute until onion is lightly browned.

Add chipotle chile through the broth to onion mixture.  Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Spoon mixture into food processor; process until smooth. Return mixture to pan; stir in processed almonds and vinegar; cook 1 minute. Stir in turkey.  Serve over rice with chopped scallions and cilantro, if desired.