6    Ancho chiles

      4 lb To 5 lb turkey, ready to

           -cook, cut into serving
           -pieces
      2 c  Chicken stock

           Salt
           Freshly ground pepper
    1/4 c  Almonds

    1/4 c  Pine nuts

    1/4 c  Filberts

    1/4 c  Walnuts

      2 tb Sesame seeds

      1    Clove garlic, chopped

      1 sm Tomato, peeled, seeded, and

           -chopped
    1/2 ts Ground coriander seed

      2 tb Lard or olive oil

    1/2 ts Sugar

           Bouquet garni:
      2    Sprigs of parsley

    1/2    Bay leaf

    1/8 ts Thyme

  Prepare the chiles as described above in the recipe for Mole Poblano
  Picante. Place the turkey pieces in a flameproof casserole with a cover;
  add the stock and bouquet garni. Season to taste with salt and pepper, and
  cook for 1 hour, or until almost tender. Remove from heat, and cool the
  turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato,
  coriander seed, and prepared chiles in the electric blender, and reduce to
  a coarse puree. Heat the lard in a skillet, and cook the puree for 5
  minutes, stirring constantly. Remove the turkey from the casserole, and
  strain the stock. Add the stock and sugar to the puree. Taste for
  seasoning. Rinse out the casserole; return the turkey and cover with the
  sauce. Cook over a very low heat until the meat is tender when pierced with
  a fork (about 15 minutes), and the sauce has the consistency of heavy
  cream.