Name: Mole-Roasted Turkey with Masa Stuffing and Chile Gravy
Yield: Makes 8 to 10 servings
Ingredients: 1 (12- to 14-pound) turkey, any feathers or quills removed with tweezers or needlenose pliers; neck, heart, and gizzard removed and reserved for making Quick Turkey Stock (discard liver or reserve for another use); 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; Turkey Mole Sauce; Masa Stuffing; 5 tablespoons unsalted butter, melted; Approximately 2 cups Quick Turkey Stock; 2 cups Quick Turkey Stock; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 tablespoons fresh lime juice; 1/4 teaspoon kosher salt; 1/2 teaspoon chile powder; kitchen string; aluminum foil; bulb baster; instant-read thermometer; large flameproof roasting pan with flat or V-shaped rack; kitchen string; aluminum foil; bulb baster (optional); instant-read thermometer

Image may contain Food Dinner and Supper

Mole-Roasted Turkey with Masa Stuffing and Chile GravyStephen Sullivan; food and prop styling: Roscoe Betsill

This gorgeous bird emerges from the oven nearly black and very deeply flavored. However, don't look for crisp skin; the mole keeps both the flesh and skin tender and moist.

Be sure to start the turkey at least one hour and up to eight hours ahead to allow for marinating time. The easiest way to do this is to spread on the mole before you go to bed and let the turkey marinate in the fridge overnight.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.