We’re finally onto the main course: Drumstick Mole. For Mexican Thanksgiving 2012, I served this drumstick mole from Fine Cooking. Drumstick Mole is admittedly an ambitious project. But it’s an amazing mole sauce. Trust me, I tested a lot of recipes and this was a favorite. The upside of all the hard work is that you can make it ahead of time and just reheat it in a crock pot and set it out the day of Thanksgiving. Also, it’s a great way to handle a large crowd. I bought as many drumsticks as would fit in my large stock pot and then scaled up this recipe. We had some nice leftovers and I can attest to the fact that Drumstick Mole froze well, too. For the poached drumsticks: 6 cups lower-salt chicken broth; more as needed 2 medium yellow onions, peeled and each studded with 4 whole cloves 6 medium unpeeled cloves garlic 6 whole allspice berries 4 fresh or dried bay leaves 2 teaspoon cumin seeds 2 teaspoon black peppercorns 2 teaspoon coriander seeds 2 teaspoon dried oregano 1 teaspoon fennel or aniseed One 4-inch cinnamon stick 4 large turkey drumsticks (about 3 pounds total) For the mole sauce: 3 … Continue reading →