1 15-ounce can chopped tomatoes, drained
2 pieces stale sourdough bread
3 ounces Mexican chocolate, chopped
¼ cup pumpkin seeds, toasted
¼ cup sesame seeds, toasted
1 teaspoon ground cinnamon
½ teaspoon fenugreek seeds
½ teaspoon coriander seeds, toasted
½ tsp cumin seeds, toasted
1/8 teaspoon ground cloves
½ cup safflower oil
6 pasilla chiles, stemmed and seeded
6 ancho chiles, stemmed
2 guajillo chiles, stemmed
½ cup raw almonds
½ cup dried currants
1 cup onion, diced
2 cloves garlic, chopped
2 cups turkey stock Salt and pepper
In large bowl, combine tomatoes, bread, chocolate, pumpkin seeds, sesame seeds, cinnamon, fenugreek, coriander, cumin, and cloves. Set aside.
In a large skillet, heat a few tablespoons of oil; toast all the chiles over medium high heat, until they begin to blister. Place in a bowl and cover with hot water. Let sit for 20 minutes.
In the skillet over medium high heat, heat remaining oil until hot. Toast the almonds until golden, about 3-4 minutes. Transfer to paper towel lined plate, reserving oil.
Add the currants to skillet and sauté about 2 minutes.
Transfer to the plate, reserving oil.
Add the onion and garlic to skillet and sauté until softened but not browned, about 5 minutes. Remove from heat.
Transfer onion, garlic, almonds, and currants to bowl with tomato-bread mixture. Add 1/2 cup stock.
Transfer mixture to food processor or high powered blender and purée until smooth.
Return to skillet and set aside. When chiles have softened, drain, and puree in blender with remaining turkey stock. Combine with other puree in skillet and bring to a simmer.
Season with salt and pepper and serve with roast turkey.