TO ALL ASIAN-AMERICAN CHEFS:

http://www.epicurious.com/recipes/food/views/puebla-style-fiesta-turkey-in-mole-sauce-108056

THIS RECIPE LOOKS EXCELLENT, HOWEVER, BOIL BEEF BONES, BEEF SHANKS, OX TAILS (USE PHO BASE RECIPE, WITHOUT THE SPICES). THEN, USE A LARGE, MEDICAL SYRINGE TO EXTRACT THE OX-TAILS' BONE MARROW, FOR ADDING BODY TO THE MOLE SAUCE. CONSIDER ADDITIONAL FLAVORINGS FROM BOILED, GELATINIZED, DUCK/GOOSE/CHICKEN/TURKEY/RABBIT/PORK BLOOD, AVAILABLE AT THE ASIAN BUTCHERS ALSO. FOR 4 TURKEY DRUMSTICKS, USE 1 CUP OF ADDITIONAL FLAVORINGS TO THE MOLE SAUCE. TRY THIS WITH PIRI PIRI SAUCE AND MALBEC WINE.

***USE A FOIE GRAS AND TRUFFLE OIL SAUCE IF IT COMES OUT BADLY.***

***ALSO, ATTEMPT A SQUIRREL BRAIN FOIE GRAS, AND TRUFFLE OIL SAUCE WITH APPALACHIAN MUMS.***