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Old 11-20-2008, 07:16 PM
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Default Turkey Chile Verde - BigOven.com

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16 Servings
Turkey
Mexican
Main Dish Side Dish Bake Turkey Mexican

3 1/2 pounds You must register in order to see the links thighs
1/2 cup You must register in order to see the links
2 Medium You must register in order to see the linkss chopped
12 cloves You must register in order to see the links, large peeled and chopped
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2 tablespoon All purpose You must register in order to see the links
1 can (28-ounce) Italian You must register in order to see the links drained and chopped
1 can (14.5 oz) You must register in order to see the links
1 can (13 oz) You must register in order to see the linkss drained and mashed
1 1/2 cup You must register in order to see the links chopped
4 can (7 oz) Diced green You must register in order to see the linkss
1/2 cup Kahlua Liquer
2 You must register in order to see the links diced
5 teaspoon Dried You must register in order to see the links leaves
2 You must register in order to see the linksspoon Ground corriander
2 teaspoon Ground You must register in order to see the links
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In large skillet, brown turkey thighs in olive oil over high heat, turning occasionally, about 15 minutes. Transfer to large roasting pan. Set aside. Discard all but ? cup drippings in skillet. Add onions, garlic, and bell pepper; cook over medium heat until soft, about 10 minutes, stirring frequently. Add flour; cook and stir 3 to 4 minutes. Stir in tomatoes, chicken broth, tomatillos, cilantro, green chilies, Kahlua, jalapeno, chilies, oregano, coriander, and cumin. Bring to boil. Pour over turkey thights in roasting pan. Cover tightly with heavy foil; bake at 350? for 1 hour.

Remove from oven; lossen foil. Set aside to cool. When cool enough to handle, remove skin and bones from turkey. Cut meat into ?-inch cubes and place in large saucepan with sauce. Cook over medium heat until heated through. Season to taste with salt, pepper, and lime juice. Serve hot.

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