Recipe: Turkey Dark Meat in Cranberry and Ancho Chile Sauce From TEXAS MONTHLY

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I figured some folks here might enjoy this one

 

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Chris (list mom)

 

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Here's this week's recipe from the TEXAS MONTHLY archives.

 

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Texas Monthly wishes you happy holidays with this special turkey recipe.

 

For more festive recipes visit

http://www.texasmonthly.com/food/recipes.php

 

Featured in the November 1991 issue of Texas Monthly

 

Turkey Dark Meat in Cranberry and Ancho Chile Sauce

 

Fricasseed turkey legs come in a spicy ancho chile gravy.

2 tablespoons olive oil

2 each turkey thighs, drumsticks, and wings

8 cups water

6 ancho chiles, stemmed and seeded

1 white onion, peeled and roughly chopped

4 garlic cloves, peeled

2 large tomatoes (or 6 plum tomatoes), quartered

1 1/2 cups walnuts (8 ounces)

16-ounce can whole-cranberry sauce or 1 pound cranberries cooked

according to package directions 2 teaspoons salt 1/2 teaspoon

fresh-ground pepper

 

In 5-quart pot, heat olive oil until hot. Brown thighs, drumsticks, and

wings a few pieces at a time. When all are well browned, add water.

Cover and bring to a boil, then lower heat, and simmer for 45 minutes.

Remove turkey pieces from liquid and reserve.

 

Add chiles, onion, garlic, tomatoes, and walnuts to liquid. Return to

boil, then cover and simmer for 30 minutes or until chiles are soft. In

batches, puree mixture in blender. Cool before blending, or leave

blender top open a crack to allow steam to escape. Return puree to pot.

Bring to boil, then lower heat to simmer. Add cranberry sauce and mix

well. Add seasonings and adjust to taste. If sauce is too thin, boil to

reduce.

 

Return turkey pieces to sauce and allow to simmer covered on very low

heat for approximately 60 minutes.

 

Serve on platter with some of the sauce. Place remaining sauce on the

side. May be made ahead and reheated. Serves 4 to 6.

 

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