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.
Chicken is not an everyday dish in Afghanistan, as few are raised, and they are only served at very special meals. Parts can be used, or an entire chicken.
2 jalapeño or serrano chiles, stems removed, sliced into rings
4 pounds chicken, cut up
1 medium onion, chopped
3 cups cooked rice
2 medium onions, sliced thinly
1 tablespoon shortening
1 teaspoon ground cardamom
1 teaspoon ground cumin
3 medium carrots, cooked and thinly sliced
4 ounces seedless raisins
Place the chicken and chopped onion a large pot, cover with water. Bring to a boil, reduce heat, cover and simmer for at least an hour, until tender. Remove the chicken, allow it to cool, strain, and reserve the stock. Remove the meat from the bones and use only the larger pieces.
To prepare the sauce, brown the sliced onions in the shortening, remove from heat, then add the cardamom, cumin, and chile, and mash with the onions to form a puree. Add about 2 cups of the reserved chicken stock and mix well. Bring the mixture to a boil, reduce heat, and simmer for about 5 minutes. Taste and adjust the seasonings.
Combine the rice, stock sauce and chicken. Place in a greased casserole, put the carrots on top in a pattern, then spread the raisins over the top. Cover and cook in a moderate oven, 325 degrees F., for about 30 minutes. If the dish looks dry, add more stock. When finished, gently mix the carrots and raisins with the rice and chicken.
Heat scale: medium
