Pass plenty of hot corn tortillas with this flavorful dish. This is also a great way to use leftover turkey. Simply shred the turkey from the bones (remove the skin) and warm it through in the sauce.

Prepare in a Dutch oven:

Preheat the oven to 325°F. Have ready:

Sprinkle the turkey parts with:

Heat in a large heavy skillet over medium-high heat until hot:

Add the turkey in batches and brown on all sides. Transfer to the pot with the mole. Cover, transfer to the oven, and cook until the internal temperature in the thickest part of the meat reaches 180°F, about 40 minutes. Remove the turkey from the mole and cut into pieces or shred with a fork. Serve with a generous amount of the sauce and a garnish of: