Instructions: Heat oil in large, heavy skillet; add turkey & cook until browned on all sides, turning as needed. Set aside skillet without washing. Place browned turkey in a saucepan; add just enough chicken broth to cover. Bring to a boil, reduce heat, cover & simmer 1 hour or until turkey is tender. Cool in cooking broth. Lift turkey from broth (reserve broth); discard skin and bones; tear meat (do not cut) into large chunks. Set aside. Soak chiles in boiling water to cover until softened. Place chiles & soaking liquid (or ground chile) in a blender or food processor. Add tomato, almonds, tortilla or tortillo chips, onion, raisins, 1 Tsp sesame seeds, pequin, anise seeds, cinnamon and cloves. Process until smooth. If using ground chile, add a little hot water as needed. Pour mixture into reserved skillet. Cook over low heat about 5 minutes, stirring constantly. If mixture seems dry, add a bit of oil. Stir in chocolate and 1 cup turkey cooking broth. Stir until chocolate is melted. Taste and adjust seasonings. Preheat oven to 350. Butter a 2-quart baking dish and place turkey in it. Pour mole sauce evenly over turkey. Cover and bake at least 1 hour or until turkey has absorbed most of sauce; stir will after 30 minutes. To serve, sprinkle with remaining 3 Teaspoons sesame seeds and encircle with lime wedges.

Makes 4
to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.