Place broth, sesame seed, cumin and pepper in blender container. Blend until smooth, set aside. Place tomatillos, onions, chilies, salt, garlic and coriander in blender, blend until smooth. Heat lard in heavy 10-inch skillet; add tomato puree (hm, I noticed this recipe neglected to list the amount. Id say try 1/8 to 1/2 cup). Cook over high heat about 10 minutes or until reduced, stirring occasionally. Reduce heat. Gradually stir in sesame seed mixture. Do not boil. Add turkey; continue cooking over low heat 5 to 10 minutes or until mixture is thick. Makes about 2 1/2 cups. Note: To use fresh tomatillos, remove papery husks; rinse. Place in saucepan, cover with water. Simmer about 10 minutes, or until tender. Drain. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 555 (66%)|
|Amt Per Serving||% DV|
|Total Fat 61.6g||82 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 17.9g|
|Cholesterol 133.5mg||41 %|
|Sodium 150.4mg||5 %|
|Potassium 970.4mg||26 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 14.9g|
|Protein 49.4g||71 %|
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Calories per serving: 846
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