Executive Chef Andrew Turner's Favorite Day-After Recipe
This Thanksgiving, skip the go-to leftover turkey-cran-brie sammy and craft an impressively flavorful dish you and your friends and family will want to gobble up all week! Searsucker Austin’s Executive Chef Andrew Turner let us in on his favorite comfort food recipe using up all those day-after goods and a few basic pantry items.
Mole Sauce Ingredients
5 roma tomatoes
1 yellow onion, halved
2 Fresno chilis
1 clove garlic
3 T. coriander seeds
2 T. cumin seed
2 T. fennel seed
1 T. red chili flakes
2 cinnamon sticks
3 T. smoked sweet paprika
1 T. smoked hot paprika
1 T. chili powder
½ c. each peanuts, pistachios, sliced almonds
3 dried guajillo chilis
3 dried ancho chilis
½ c. dried apricots, roughly chopped
1 quart (4 cups) 70% chocolate, roughly chopped
4 quarts chicken stock
2 T. Worcestershire sauce
4 T. apple cider vinegar
Turkey Chili Ingredients
10 cups cooked black beans
10 cups pulled turkey
1 quart tomato sauce
Place roma tomatoes, onion, tomatillos, jalapenos and fresnos on the grill until charred.
Place coriander, cumin, fennel, chili flakes, cinnamon sticks, cloves, paprika & chili powder in a pan over low heat until lightly toasted.
Spread out peanuts, pistachios and sliced almonds on a sheet tray and place in 350 degree oven for 5-10 minutes, until lightly toasted.
Place dried guajillo and ancho chilis in medium sized pot over medium low heat.
Once chilis are toasted, add all remaining mole sauce ingredients (including grilled vegetables, toasted nuts and spices) to the pot and let simmer for 20 minutes.
Once sauce has simmered, blend until smooth and season to taste with salt.
Place mole sauce back in the pot and add tomato sauce, pulled turkey and black beans. Simmer for 20 minutes or longer to let flavors blend together, and season to taste.
Gobble up over the next few days, or store in the freezer and re-heat over the stove on a chilly winter night!