Deep fried turkey with pizza stuffing and chocolate mole sauce
Binging with Babish · ♥ 103.4K likes · 3.3M views · 7 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Opening attempt: cut a hole in a turkey breast, stuff with a slice of pizza, sew it shut, lower into 325F oil and cook until the pizza reaches about 160F.
De-seed and de-stem the dried chiles, tear into pieces and dry roast in a hot pan two to five minutes until fragrant but not smoking.
- 4–5 whole ancho, pasilla and guajillo chiles
- 2 cup water
Quench with about two cups of water, cover and steep about ten minutes.
- 3 tbsp sesame seeds
- 1 tsp coriander seed
- ¼ tsp black peppercorns
- 1 tsp dried cumin
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp chili flakes
- ½ tsp aniseed
Toast sesame seeds, coriander seed, peppercorns, cumin, oregano, thyme, chili flakes, aniseed and cloves together in a dry pan one to two minutes until fragrant, then set aside to cool.
- 4 whole whole cloves
- 1 tbsp oil
- 2 whole corn tortillas
Toast the tortilla strips in a tablespoon of oil until lightly browned and beginning to crisp, then set aside with the spices.
- 2 tbsp oil
- ⅓ cup peanuts
- ⅓ cup raw almonds
- ¼ cup pepitas
- ¼ cup black raisins
- 10–12 whole saltines
- 2 whole cinnamon sticks
In two tablespoons of oil toast the peanuts, then the almonds, pepitas, raisins, saltines and cinnamon sticks, fishing each out and leaving the oil in the pot.
- ½ dozen tomatillos
- 1 whole Roma tomato
- 1 whole Spanish onion
- 4 cloves garlic
Quarter and halve the tomatillos, tomato, onion and garlic, broil until they take on colour, and cool.
- 1 cup chile soaking water
Blend the broiled vegetables with the drained chiles and about a cup of their soaking water, then add the toasted spices, nuts and crackers and blend smooth, in batches if needed.
- stock
- 1½–2 discs Mexican chocolate
Return to the pot with a splash of stock, cover and bring to a simmer, then melt in the Mexican chocolate.
- kosher salt
- 1 cloves garlic
- ½ tsp anchovy paste
For the tomato broth, saute crushed garlic and anchovy paste about 30 seconds until fragrant.
- 28 oz crushed tomatoes
- 3½ cup turkey stock
- 2 sprigs fresh rosemary
Add the crushed tomatoes, turkey stock and rosemary, cover, bring to a boil and simmer 30 minutes to an hour, then cool completely.
- 1 lb ground pork
- 2 cloves garlic
- 2 tbsp ancho chili powder
- 1 tbsp paprika
- 2 tsp dried oregano
Mix the ground pork with minced garlic, ancho chili powder, paprika, oregano, salt, onion powder, cumin, coriander and cinnamon to make a quick chorizo.
- 1 tsp kosher salt
- 1 tsp onion powder
- ½ tsp cumin
- ¼ tsp ground coriander
- 0.125 tsp ground cinnamon
Brown the sausage in a large skillet, crushing as it goes, until the crumbles are cooked through and fond forms; drain and cool on paper towels.
- 4 stalks celery
- 1 whole large onion
In the drippings saute the celery and finely chopped onion until lightly caramelized, then cool completely.
- 1 loaf hearty white bread
- ¼ cup chopped parsley
- 1 tbsp fresh minced thyme
- 1 whole egg
- freshly ground black pepper
- kosher salt
Combine the croutons, sausage, vegetables, parsley, thyme, beaten egg, black pepper and kosher salt.
- 2–4 cup tomato broth
Add the tomato broth, starting with about two cups and adding more until the bread is saturated but still holds its shape.
Spray a casserole, add half the stuffing, layer in torn Oaxaca cheese, top with the rest of the stuffing and more cheese.
- turkey
Deep fry the turkey separately; the stuffing cannot go inside a turkey that is being deep fried.