Turkey Breast in Mole Verde Sauce

Ingredients

2 tablespoons olive oil
2 cloves garlic
1 small onion, chopped (1/3 cup)
2 slices (1 inch thick) baguette
1 carton (32 oz) Progresso™ reduced-sodium chicken broth or 4 cups homemade broth
1 (8.25 oz) jar Mole Verde (pipían)
1/4 cup roasted salted hulled pumpkin seeds (pepitas)
1 teaspoon sugar
1/2 cup roasted salted hulled pumpkin seeds (pepitas), if desired

1

Heat oven to 325°F. In small bowl, mix butter, wine, thyme, salt, paprika and chopped garlic. Brush turkey with butter mixture. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast covered 1 hour.
2

Uncover; brush with any remaining butter mixture, roast about 1 hour and 30 minutes longer or until thermometer reads 180°F and juice of turkey is no longer pink when center is cut.
3

Remove turkey from oven and let stand 15 minutes for easier carving.
4

Meanwhile, in 5-quart Dutch oven, heat oil over medium high-heat. Add 2 cloves garlic, the onion and baguette. Cook 1 to 2 minutes, stirring occasionally, until vegetables are slightly softened. In blender, place 2 cups broth, the baguette mixture, 1/4 cup pumpkin seeds and the sugar. Cover; blend on medium speed, stopping blender frequently to scrape down sides, until pureed.
5

Return sauce to Dutch oven. Heat to boiling over medium-high heat. Reduce heat; simmer 10 minutes. Stir in remaining 2 cups broth. Cook 15 to 20 minutes longer, stirring occasionally, until slightly thickened. Slice turkey; serve with sauce. Garnish with 1/2 cup pumpkin seeds.