Just last week, I found a relatively large Turkey in my freezer ~ in attempts to free up space, I pulled it out and spent the last week thawing so that I could cook it up for dinner for the family.
I had the kids gather up Rosemary from outside, and I poured a combination of hot water, cinnamon sticks, fresh rosemary, and a combination of a few essential oils (Sage Vitality, Tangerine Vitality and Rosemary Vitality) down the cavity of the Turkey for some aromatics before covering tightly with foil.
After roasting it for an hour and then turning down the heat to cook it for another few hours, that turkey was finished – the house smelled amazing and it was one of the best turkeys we have had.
After dinner, I pulled the meat off the bird so that I could save it for a few more special meals, and I had a crazy urge to make mole just a day or two later.
We have made several varieties of mole over the last few months – but found a new recipe from Maria at An Eclectic Mind and figured we would try it since we had everything here at home.
This mole is incredible! We substituted turkey for the chicken and left out the cloves. You can taste the deep flavor of raisins and cocoa in this mole, balanced by the kick of the pepper. It’s a great way to use up leftover turkey or chicken and even better the next day after allowing the flavors to blend even more.
This recipe doesn’t take lots of time like you would expect from traditional mole ~ after helping the kids get started on homework I started this mole just after 5 pm – and within 30 minutes it was done & ready to eat.
The house smelled incredible, and the Instant Pot was keeping the mole warm until everyone was able to sit down together.
If you don’t have rotisserie chicken or cooked turkey to use up, you can use chicken breasts – but you will want to increase the cooking time to 25 minutes and then shred the chicken in the sauce to let the flavors blend a little more.
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