Nutritional Information Calories: 366 Fat: 12.1g Protein: 40.7g Carbohydrates: 25.9g Fiber: 6.2g Cholesterol: 94mg Iron: 4.2mg Sodium: 737mg Calcium 117mg Smoked Turkey Almond Mole Ingredients ½ cup roasted almonds(aisle # 8) ½ teaspoon vegetable oil (aisle # 8) 1 cup chopped yellow onion (produce department) 1 garlic clove, crushed (produce department) 1 7 ounce can chipotle chiles in adobo sauce (aisle # 8) 2 dried Anaheim chiles, stemmed, seeded and chopped (produce department) 1 ½ cups fire roasted Mur-Glen tomatoes (aisle # 1) 1 tablespoon sugar (aisle # 8) ½ teaspoon ground cumin (spice rack aisle # 8) 1/4 teaspoon salt (aisle # 8) 1/8 teaspoon ground cloves (spice rack aisle # 8) 2 six inch corn tortillas, torn into small pieces (dairy department) 1 14.5 oz can College Inn vegetable broth (aisle # 6) 3 cups chopped cooked turkey breast(un-cooked service meat department or at our carving station already cooked) 1 tablespoon white wine vinegar (aisle # 6) Directions   Place almonds in a food processor; process until smooth about 2 ½ minutes, scraping sides of bowl once. Set aside. Heat oil in a large non-stick skillet over medium high heat. Add Anaheim chiles and saute for 1 minute or until softened. Add onion and garlic and saute for 4 minutes or until onion is lightly browned. Remove 1 chipotle chile from the can, cut in half. Add 1 chili half to onion mixture. Reserve remaining chiles and adobo sauce for another use. Add tomatoes and next 6 ingredients, tomatoes through broth. Bring to a boil. Reduce heat, simmer 15 minutes, stirring occasionally. Spoon mixture into food processor, process until smooth. Return mixture to pan, stir in almond butter and vinegar; cook 1 minute. Stir in cooked turkey. Garnish with fresh cilantro if desired. Servings Serves 4, serving size 1 cups. Serve over white rice mixed with chopped scallions / green onions. Time To Cook Total Cooking time: 35 minutes.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.