TALKING TURKEY

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The following are a few out-of-the-ordinary ways to use the festive fall bird.

Turkey Mango Curry

This is a quick and easy recipe to use with leftover turkey scraps or frozen cooked turkey.

2 cups cooked turkey, shredded into strips
1 1/2 tbsp flour
1 tbsp olive or canola oil
1 medium onion, thinly sliced
4 large cloves garlic, minced
4 tsp curry powder
1/8 tsp cayenne pepper
1 small red pepper, thinly sliced
1/2 cup chicken broth
1 1/2-2 cups mango nectar*
1 medium-large mango, chopped into cubes
1/2 tsp each sugar, salt and pepper
3/4 cup frozen baby peas
cooked rice (I use brown basmati rice)
chopped cilantro or parsley

Begin rice preparation 45 minutes before serving. Place the flour and turkey strips in a plastic bag, then shake until coated. Heat olive oil in a large skillet and sauté strips for a few minutes, then add onion and garlic, continue to sauté until they are golden. Add spices and red pepper. Swish around for about 1 minute, then add broth, nectar and sugar. Cook on medium heat until mixture starts to bubble. Add peas and salt and pepper to taste. If it seems too thick, add a little more nectar. Simmer for about two minutes until the peas are done. Serve over rice and top with the chopped parsley or cilantro.

A mango is easiest to cut if it's not mushy-ripe. Cut the mango into quarters to the pit and then cut the fruit away from the pit. Pare off the skin and chop.

Azteca Soup

If you like your soup extra spicy, add an extra ancho chile or a slice of fresh jalapeno pepper when preparing this soup.

1 tsp olive oil
1 medium onion, peeled and quartered
6 large cloves garlic, peeled and halved
4 cups chicken or turkey broth (2 16-ounce cans)
1 28-oz can plum or regular tomatoes in puree or juice (the puree will make a thicker soup)
1 tsp ground cumin
1/2 tsp ground coriander
3 dried ancho chilies, seeds and stems removed
2 cups shredded cooked turkey or chicken
1 cup corn
juice of 1 lime
salt and freshly ground pepper to taste

Toppings
1 package corn tortillas chopped cilantro grated muenster cheese or crumbled rancherito (Mexican farmer cheese) sliced avocado chopped green onions "lite" sour cream

Sauté the onion and garlic in the oil for a minute or so in a large soup pot. Add all the ingredients up to and including the ancho chilies. Add the tomatoes, the puree or juice. Cover and simmer for 25-30 minutes. Pour into a blender and blend well. This will have to be done in batches. Pour back into the pot and add the turkey and corn. Simmer for 5-10 minutes until the corn is cooked. Add the lime juice and taste for salt, pepper, and degree of spiciness. If the soup is too thick or spicy, add water. Top with baked tortilla chips* and optional toppings.

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