Pumpkin seed and chocolate-spiked chili sauce is an ancient Aztec combination that keeps the turkey moist.
1 (8 to 10 pound) turkey, cut up
2 medium onions, chopped
3 cloves garlic, minced
1/4 cup butter or margarine
4 (6-inch) tortillas, torn into pieces and dried*
4 squares unsweetened chocolate, chopped
1/3 cup slivered almonds
1/3 cup peanuts
1/3 cup shelled pumpkin seeds or sunflower nuts
1/4 cup toasted sesame seed
1/2 to 3/4 cup chili powder
2 to 3 tablespoon sugar
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon aniseed
1 (2-inch) stick cinnamon, broken
Heat turkey and enough salted water to cover to boiling; reduce heat. Cover and simmer until thickest pieces are done, about 1 1/2 hours. Drain; reserve 4 cups broth. Place turkey in 2 ungreased baking dishes.
Cook and stir onions and garlic in butter until onions are tender. Place 1 cup of the reserved broth, tortilla pieces and onion mixture in blender container. Cover and blend on high speed until smooth. Pour into large bowl. Place 1 1/2 cups of the turkey broth, chocolate, almonds, peanuts, pumpkin and sesame seeds in blender container. Cover and blend until smooth. Add to onion mixture in bowl.
Place remaining 1 1/2 cups turkey broth, chili powder, sugar, cumin, salt, aniseed and cinnamon in blender container. Cover and blend until smooth. Add to onion mixture in bowl. Mix all ingredients thoroughly. The mixture will be the consistency of chocolate sauce. Pour sauce over turkey. Bake, uncovered, at 300 degrees F until hot, 30 to 40 minutes.
Yields 10 servings.
* To dry tortillas, let pieces stand at room temperature until dry and brittle, 1 to 2 hours.