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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
neck and giblets from chile and spice grilled turkey (save liver for another use) |
1/4 cup flour |
2 ounces bittersweet chocolate, chopped |
1 tablespoon balsamic vinegar |
Directions:
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.
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.
3. Heat mixture to boiling, then reduce heat and simmer, covered, for about 1 hour to blend flavors. Discard giblet packet.
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.
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.
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.
7. Note: Nutritional analysis is per 1/3 cup gravy.
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