Instructions: In a medium-size saucepan, heat oil over medium heat. Add garlic and onions and saute until onions are translucent, 2 to 3 minutes. Add chili powder, cumin, cayenne and coriander and saute 1 to 2 minutes more. Add broth, wine, tomato paste, oregano, rosemary, sugar, salt and pepper. Bring to a boit, then reduce heat to low. Add turkey, stuffing and mushrooms. Simmer until thick but still slightly liquid, about 15 minutes. Serve garnished with green onions.

Makes 4 to 6 servings.

NOTES : Heres an alternative to turkey soup, turkey salad or turkey hash. The assumptions behind this delicious, easy-to make chili is that youve got some leftover turkey meat from Thanksgiving dinner, and that you used a traditional corn bread-based stuffing. But dont wait until the holidays to try it: In our house, we often roast readily available whole turkey breasts for dinner, which yield ample leftovers; and corn bread, a weekend breakfast staple, also provides sufficient extra to go into the chili.

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