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MAYOR'S REQUEST INSPIRED BY CLOUDY WITH A CHANCE OF MEATBALLS

cook:

2 h 20 min

Picture for Mayor's Request inspired by Cloudy with a Chance of Meatballs

3,113,560 views  This week, by virtue of a corrupt politician from a kids' movie, we're stuffing a turkey with pizza, deep-frying it, and dunking it in chocolate. Can we make something halfway edible out of this heavily-photoshopped thumbnail? Only one way to find out!

6 servings

US

original

metric

INGREDIENTS

For the Mole

For the Mole

ancho chili peppers, stems + seeds removed

4.5 ancho chili peppers, stems + seeds removed

pasilla pepper, stems + seeds removed

4.5 pasilla pepper, stems + seeds removed

guajillo peppers, stems + seeds removed

4.5 guajillo peppers, stems + seeds removed

large yellow onion, quartered

1 large yellow onion, quartered

Roma tomato, halved

1 Roma tomato, halved

garlic, skin on

7 cloves garlic, skin on

tomatillos, husked + rinsed + halved

4 tomatillos, husked + rinsed + halved

oil

4 tbsp oil

raw almonds

⅓ cup raw almonds

raw peanuts

⅓ cup raw peanuts

pepitas (pumpkin seeds)

¼ cup pepitas (pumpkin seeds)

black raisins

¼ cup black raisins

small Canela stick, broken into pieces

1 small Canela stick, broken into pieces

corn tortillas, cut into strips

2 corn tortillas, cut into strips

saltine crackers

11 saltine crackers

sesame seeds

3 tbsp sesame seeds

whole black peppercorns

¼ tsp whole black peppercorns

cloves

3 ½ whole cloves

coriander seeds

1 tsp coriander seeds

cumin seeds

1 tsp cumin seeds

dried oregano

1 tsp dried oregano

dried thyme

1 tsp dried thyme

crushed red pepper flakes

½ tsp crushed red pepper flakes

aniseed

¼ tsp aniseed

turkey or chicken stock, preferably homemade

3 ½ cup turkey or chicken stock, preferably homemade

Mexican chocolate disks

3.75 Mexican chocolate disks

brown sugar or panela to taste

2 tbsp brown sugar or panela to taste

To taste kosher salt

To taste kosher salt

For the Tomato Stock

For the Tomato Stock

olive oil

1 tbsp olive oil

garlic, minced

3 cloves garlic, minced

anchovy paste

1 ½ tsp anchovy paste

(28 oz) crushed tomatoes

1 can (28 oz) crushed tomatoes

turkey broth

3 ½ cup turkey broth

sprigs rosemary

2 sprigs rosemary

For the Pizza Stuffing

For the Pizza Stuffing

loaf crusty sourdough

1 loaf crusty sourdough

ground pork

1 lb ground pork

garlic cloves, minced

2 garlic cloves, minced

ancho chili powder

2 tbsp ancho chili powder

paprika

1 tbsp paprika

dried oregano

2 tsp dried oregano

kosher salt + more to taste

1 tsp kosher salt + more to taste

onion powder

1 tsp onion powder

ground cumin

½ tsp ground cumin

ground coriander

¼ tsp ground coriander

ground cinnamon

⅛ tsp ground cinnamon

large yellow onions, chopped

1 large yellow onions, chopped

stalks celery, chopped

4 stalks celery, chopped

fresh thyme, minced

1 tbsp fresh thyme, minced

fresh parsley, chopped

⅓ cup fresh parsley, chopped

egg, beaten

1 egg, beaten

tomato stock (see recipe above)

3 cup tomato stock (see recipe above)

To taste freshly ground black pepper

To taste freshly ground black pepper

Oaxaca cheese, torn into strips

8 oz Oaxaca cheese, torn into strips

For the Deep  Fried Turkey

For the Deep Fried Turkey

turkey (~8 10lb)

1 turkey (~8 10lb)

As needed kosher salt

As needed kosher salt

As needed fry oil of choice

As needed fry oil of choice

Mole (see recipe above)

Mole (see recipe above)

Pizza Stuffing (see recipe above)

Pizza Stuffing (see recipe above)

DIRECTIONS

1.

For the Mole

1.

Toast peppers (seeds + stems removed) in skillet. Cover with water (about 2-3 cups) and let steep for 20 minutes.

ancho chili peppers, stems + seeds removed

4.5 ancho chili peppers, stems + seeds removed

pasilla pepper, stems + seeds removed

4.5 pasilla pepper, stems + seeds removed

guajillo peppers, stems + seeds removed

4.5 guajillo peppers, stems + seeds removed

2.

Broil the onion, roma tomato, tomatillos, and garlic for 5-6 minutes or until charred. Once slightly cooled, remove the peels from the garlic.

large yellow onion, quartered

1 large yellow onion, quartered

Roma tomato, halved

1 Roma tomato, halved

tomatillos, husked + rinsed + halved

4 tomatillos, husked + rinsed + halved

garlic, skin on

7 cloves garlic, skin on

3.

In a large dutch oven, preheat oil. Once heated, begin toasting the ingredients one at a time: almonds, peanuts, pepitas, raisins, canela stick, tortilla, and crackers. Once toasted, remove them with a slotted spoon and reserve, add more oil as necessary.

oil

4 tbsp oil

raw almonds

⅓ cup raw almonds

raw peanuts

⅓ cup raw peanuts

pepitas (pumpkin seeds)

¼ cup pepitas (pumpkin seeds)

black raisins

¼ cup black raisins

small Canela stick, broken into pieces

1 small Canela stick, broken into pieces

corn tortillas, cut into strips

2 corn tortillas, cut into strips

saltine crackers

11 saltine crackers

4.

In a dry skillet, toast the sesame seeds and reserve. Dry toast the spices and reserve.

sesame seeds

3 tbsp sesame seeds

whole black peppercorns

¼ tsp whole black peppercorns

cloves

3 ½ whole cloves

coriander seeds

1 tsp coriander seeds

cumin seeds

1 tsp cumin seeds

dried oregano

1 tsp dried oregano

dried thyme

1 tsp dried thyme

crushed red pepper flakes

½ tsp crushed red pepper flakes

aniseed

¼ tsp aniseed

5.

Blend the peppers and with about 1 cup of their soaking liquid in a high-powered blender.

6.

Add the remaining ingredients and blend until smooth. Add chicken stock as necessary to aid the blending process.

turkey or chicken stock, preferably homemade

3 ½ cup turkey or chicken stock, preferably homemade

7.

Strain the mixture through a fine-mesh sieve or tamis.

8.

Add back to the same dutch oven and bring the mixture to a simmer, then add in the chocolate. Stir to combine thoroughly.

Mexican chocolate disks

3.75 Mexican chocolate disks

9.

Season the mole to taste the sugar and salt, then cover and cook for 45 minutes to 1 hour, or keep warm until ready to serve.

brown sugar or panela to taste

2 tbsp brown sugar or panela to taste

To taste kosher salt

To taste kosher salt

10.

For the Tomato Stock (Adapted from NY Times Cooking)

1.

Heat the oil in a large pot.

olive oil

1 tbsp olive oil

2.

Add the garlic and anchovy paste, cook for 1-2 minutes or until the garlic is fragrant and the anchovy paste has broken down.

garlic, minced

3 cloves garlic, minced

anchovy paste

1 ½ tsp anchovy paste

3.

Add the tomatoes, broth and rosemary, then bring the mixture to a simmer.

(28 oz) crushed tomatoes

1 can (28 oz) crushed tomatoes

turkey broth

3 ½ cup turkey broth

sprigs rosemary

2 sprigs rosemary

4.

Cook the tomato broth for 30 minutes to 1 hour, or until the stock has concentrated to your liking.

5.

For the Pizza Stuffing

1.

To make the croutons, cut the sourdough into ½ inch cubes.

loaf crusty sourdough

1 loaf crusty sourdough

2.

Spread across an even layer across two baking sheets

3.

Bake at 200°F for 1.5 hours or until fully crisp. Let cool.

4.

Meanwhile, in a large bowl combine the pork, garlic, chili powder, paprika, oregano, salt, onion powder, cumin, coriander, and cinnamon. Mix by hand until all the ingredients are well combined.

ground pork

1 lb ground pork

garlic cloves, minced

2 garlic cloves, minced

ancho chili powder

2 tbsp ancho chili powder

paprika

1 tbsp paprika

dried oregano

2 tsp dried oregano

kosher salt + more to taste

1 tsp kosher salt + more to taste

onion powder

1 tsp onion powder

ground cumin

½ tsp ground cumin

ground coriander

¼ tsp ground coriander

ground cinnamon

⅛ tsp ground cinnamon

5.

Preheat a large, high-walled sauté pan, and cook the pork mixture until browned and plenty of fond has formed on the bottom of the pan.

6.

Set the sausage aside and add the onion to the pan.

large yellow onions, chopped

1 large yellow onions, chopped

7.

Sweat onions over medium heat for 2-3 minutes, and add celery, and thyme. Sauté for an additional 3 minutes, until celery has softened, and add parsley and cooked sausage.

stalks celery, chopped

4 stalks celery, chopped

fresh thyme, minced

1 tbsp fresh thyme, minced

fresh parsley, chopped

⅓ cup fresh parsley, chopped

8.

In a large bowl, combine bread and meat mixture. Then, add the egg and fold the mixture together.

egg, beaten

1 egg, beaten

9.

Add enough tomato stock to fully saturate the bread.

tomato stock (see recipe above)

3 cup tomato stock (see recipe above)

10.

Season with more salt and freshly ground pepper.

kosher salt + more to taste

kosher salt + more to taste

To taste freshly ground black pepper

To taste freshly ground black pepper

11.

Generously butter a casserole, and fill with stuffing.

12.

Layer the strips of Oaxaca cheese over the top of the stuffing. Then cover the casserole dish with aluminum foil.

Oaxaca cheese, torn into strips

8 oz Oaxaca cheese, torn into strips

13.

Bake at 450 °F for 20-30 minutes or until the mixture bounces back when poked. Keep warm until ready to serve.

14.

For the Deep-Fried Turkey

1.

Prep the turkey with a generous coating of salt on the exterior and interior.

turkey (~8 10lb)

1 turkey (~8 10lb)

As needed kosher salt

As needed kosher salt

2.

Transfer the turkey to a rimmed baking sheet and refrigerate, uncovered, overnight.

3.

Place the turkey onto the frying hook. Lower the bird into a large frying pot. Fill the pot with cold oil until it just covered the bird. Remove the bird from the oil and reserve in a large bowl.

As needed fry oil of choice

As needed fry oil of choice

4.

Place the oil-filled pot over the heating unit outside and at least 10 feet away from any buildings or furniture.

5.

Preheat the oil to 350 °F.

6.

Turn off the heating unit entirely. While wearing eye protection and heat-proof gloves, carefully and slowly lower the turkey, using the frying hook, into the preheated oil.

7.

Once the bubbling has slowed down and the turkey is safely in the fry oil, turn the heating unit back on.

8.

Fry the bird for about 35-45 minutes (about 3.5 minutes per lb), or until the internal temperature of breast meat reaches 155 - 160 °F and the thigh meat reaches 175 °F.

9.

Once the turkey is fully cooked, turn off the heating unit. Once again, wearing while wearing eye protection and heat-proof gloves, slowly remove the turkey from the hot oil. Transfer the cooked turkey to a sheet tray or large bowl.

10.

Let the turkey rest, uncovered, for 20-30 minutes before carving.

11.

Serve with a generous coating of Mole and a side of Pizza Stuffing.

Mole (see recipe above)

Mole (see recipe above)

Pizza Stuffing (see recipe above)

Pizza Stuffing (see recipe above)

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