Mexican turkey drumstick mole from Fine Cooking Magazine, Oct/Nov 2010 (page 60) by Bruce Aidells

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Notes about this recipe

  • chawkins on April 12, 2016

    This was very good, but it is quite a bit of work and quite a bit of cleanup as well. I replaced the cup of fresh tomato with half a cup of my home canned tomato sauce. Since I poached the turkey drumsticks in a pressure cooker to speed up the process, I had about 3 cups of very flavorful turkey broth and chile/raisin soaking liquid mixture left, it will be used to make soup.

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