Mole Turkey Potpie with Corn Bread Topping

Name: Mole Turkey Potpie with Corn Bread Topping
Cuisine: Mexico
Ingredients: 2 tablespoons prepared dark mole paste (I prefer VivaOaxacaFolkArt.com’s Soledad); Avocado slices drizzled with a little lime juice, to garnish; 2 tablespoons smooth or chunky almond butter; 1 large clove garlic, minced; 1 tablespoon canola or other vegetable oil; 2 tablespoons chopped cilantro leaves, plus a few leaves for garnish; Freshly ground black pepper; ½ teaspoon kosher salt or sea salt; ½ cup chicken broth; 7 ounces ground turkey with light and dark meat; ⅔ cup buttermilk; ¼ teaspoon salt; 1 large egg, beaten; ½ cup stoneground yellow cornmeal (I use Bob’s Red Mill cornmeal); ¼ cup all-purpose flour; ½ cup diced red bell pepper; 1½ teaspoons baking powder; ¼ cup finely chopped onion; 2 teaspoons granulated sugar; 1 tablespoon melted unsalted butter or vegetable oil; 2 tablespoons golden raisins; ½ cup canned kidney beans, rinsed and drained; ⅓ cup diced canned tomatoes with juice

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

Turkey and mole are both Mexican natives and the two are traditionally combined for Christmas dinner. Rather than waiting for a special holiday, this flavorful potpie brings a fiesta of flavors whenever you crave an enticing comfort dish. The lively turkey is topped with corn bread. (If pressed for time, use a good-quality mix.)

In Oaxaca, I visited the much-loved and respected Susana Trilling, owner of Seasons of My Heart cooking school, and tasted my way through the city’s seven f

Ingredients

Americas
Mexico
Dinner
Main course
Christmas
Gluten-free

Ingredients

Method