For those who've celebrated with turkey, here's something to do with the leftovers.

Oaxacan Mild Red Mole
from Meatless Mexican Home Cooking by Nancy Zaslavsky

8 ancho chiles
8 guajilio chiles (you can substitute dried Californian or New Mexican chiles)
1/2 cup raisins
8 cloves garlic
1 large white onion, quartered
1/2 cup shelled almonds
6 plum tomatoes (canned is fine)
1 tsp kosher salt
6 grinds of black pepper
3Tbsp vegetable oil
1/2-1 Mexican Chocolate tablet (I use Ibarra brand, in the yellow box)
3 cups vegetable broth or water

Cut off the stem along with the clump of seeds just under the stem of
each chile. Open the chiles out flat by cutting them open vertically,
then remove the stems and seeds.

Toast the chiles on both sides in a heavy skillet, pressing down with
a metal spatula. Do not burn. Toast only until the chile color darkens
slightly. Put the chiles in a bowl. Add the raisins, cover with
boiling water, and soak for 20 minutes.

Toast and peel the garlic loves and onion. Toast the almonds. Add to a
blender container. Drain the chiles and raisins and put them in a
blender. Blend, adding a few tablespoons of water as needed.

Toast and peel the tomatoes. Put them, in the blender with the salt
and pepper and puree until smooth.

Heat the oil to very hot in a deep pan. Add the blender ingredients
and fry the sauce, stirring for 5 minutes. Add the 1/2 chocolate
tablet and reduce the heat. Add the broth and simmer for 30 minutes,
uncovered. Taste the seasoning. If you'd like a sweeter, stronger
chocolate taste, add another 1/2 tablet and simmer until melted.

You can use this as a sauce over grilled vegetables (that's the
vegetarian cookbook talking) or add cooked turkey or chicken and
simmer until it falls apart. Pass the tortillas. Yum!