This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.” I skipped the part about cutting the turkey in half and it didn’t seem to make any difference. I didn’t stuff the turkey with my usual cornbread-green chile mixture because I wanted it to be as traditional as possible. That said, I did add some spicy smoked paprika to add a little heat because I’m a capsaicin addict.
Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
This dish is traditionally served during the Christmas season in New Mexico, when a pot simmering at the back of the stove provides a welcoming fare for holiday well-wishers. I can’t remember any holiday party or dinner that I’ve attended that this stew hasn’t been served. At my house this is a staple on Christmas Eve. I always have a pot ready to warm my husband and I up after strolling Old Town and enjoying the luminarias. Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish. Posole, the processed corn, is the main ingredient of this dish of the same name. If posole corn is not available, you may substitute hominy–the taste won’t be the same, but it will still be good.
Many people like to cook their turkey on those upright stands, so I thought I’d try it. I liked it so much I’m calling it The Ultimate Turkey. I use a pan underneath the whole thing so the juices can accumulate and steam underneath the turkey. You can reserve the juice then and use it in Dave’s Chipotle Gravy, below. Note: This recipe requires advance preparation.
The eggplant is browned before being cooked in a spicy tomato and onion sauce, then served with garlicky yogurt. It is simply delicious served with flat bread.
1 large eggplant
Olive oil for frying
2 medium onions, sliced
2 large ripe tomatoes, peeled and sliced
1/4 teaspoon red chile flakes (add more for additional heat)
1/4 cup vegetable stock
2 cups plain yogurt
4 garlic cloves, crushed
Chopped fresh coriander and mint, for garnish
Salt to taste
Cut the unpeeled eggplant into 1/2-inch slices and sprinkle liberally with salt. Leave for 30 minutes then pat dry with paper towels. This process allows the salt to draw out some moisture from the eggplant.
Heat oil in a deep frying pan and then fry eggplant until lightly golden on both sides (they do not need to be cooked through—you are just adding color and a bit of flavor). You will need to do this in batches and add more oil as needed. Remove the cooked eggplant slices to a plate covered.
Oil will leach from the cooked eggplant slices, so return this to the pan to reheat and then add the onion. Fry until soft.
Add 3 of the crushed garlic cloves, tomato slices and red chile flakes and cook until the tomatoes break down and a sauce is formed. Add a little stock and seasoning as needed. Remove from pan.
Place a layer of eggplant slices back into the pan. Top with sauce. Repeat until all the eggplant slices are back in the pan. Pour in any remaining oil from the eggplant and onion and add the remaining stock. Cover and simmer gently for 10-15 minutes until the eggplant is tender.
Combine the yogurt, salt and remaining garlic clove. Mix well then spread over the base of the serving dish.
Add the eggplant slices, lifting eggplant carefully to keep intact. Top with remaining sauce and onions. Sprinkle with some fresh mint and coriander for color.
Note: The traditional recipe calls for chakah, which is plain yogurt that has been drained overnight. This makes it a little thicker and drier.
Heat scale: medium
