2 tablespoons olive oil
2 each turkey thighs, drumsticks, and wings
8 cups water
6 ancho chiles, stemmed and seeded
1 white onion, peeled and roughly chopped
4 garlic cloves, peeled
2 large tomatoes (or 6 plum tomatoes), quartered
1 1/2 cups walnuts (8 ounces)
16-ounce can whole-cranberry sauce or 1 pound cranberries cooked according to package directions
2 teaspoons salt
1/2 teaspoon fresh-ground pepper
In 5-quart pot, heat olive oil until hot. Brown thighs, drumsticks, and wings a few pieces at a time. When all are well browned, add water. Cover and bring to a boil, then lower heat, and simmer for 45 minutes. Remove turkey pieces from liquid and reserve.
Add chiles, onion, garlic, tomatoes, and walnuts to liquid. Return to boil, then cover and simmer for 30 minutes or until chiles are soft. In batches, purée mixture in blender. Cool before blending, or leave blender top open a crack to allow steam to escape. Return purée to pot. Bring to boil, then lower heat to simmer. Add cranberry sauce and mix well. Add seasonings and adjust to taste. If sauce is too thin, boil to reduce.
Return turkey pieces to sauce and allow to simmer covered on very low heat for approximately 60 minutes.
Serve on platter with some of the sauce. Place remaining sauce on the side. May be made ahead and reheated. Serves 4 to 6.
Recipe from The Right Stuffing Texas Monthly, November 1991.