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Slow Cooker Wild Turkey Pumpkin Mole

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Recipe - Slow Cooker Wild Turkey Pumpkin Mole

From the Weston Kitchen


  • 2 lbs wild turkey (loin, breast, thigh, leg…)
  • 1 large Spanish onion, sliced
Mole Sauce
  • 3 lb pie pumpkin, roasted and pureed or 1 lb canned pumpkin 
  • 1 cup raisins
  • 1/4 cup brown sugar
  • 1/4 cup baking cocoa
  • 4 tablespoons butter
  • 1 tablespoon chipotle powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cloves
  • crumbled feta or cotija cheese


  1. For about 45 minutes to an hour, hollow side down.
  2. Once cooled scoop out flesh of pumpkin and reserve.
  3. Preheat Slow Cooker to high.
  4. In a large skillet, lightly brown the outside of the turkey.
  5. Mix together mole ingredients.
  6. Place the onions at the bottom of the crock, then add the turkey. Pour the mole on top.
  7. Cover and slow cook on high for 6 hours.
  8. Use forks to pull the turkey from the bones and discard the bones.
  9. Serve hot, sprinkled with feta or cotija.

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