Instructions: Heat oil in heavy large pot over medium-high heat. Add onions and saute until beginning to soften, about 3 minutes. Add turkey, chili powder, and pumpkin pie spice. Saute 3 minutes. Add tomatoes with juices, 1 cup water, raisins, and vinegar.

Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper and serve.

This recipe yields 6 servings.

Comments: This is a kind of picadillo, a typical Spanish stew. Its also a great way to use up the (usually) less popular dark meat from the turkey. Readily available pumpkin pie spice introduces a touch of sweetness - and makes a nice addition to the spice shelf. Accompany this dish with steamed rice, a basket of warm tortillas, and an arugula and red onion salad. For a Latin-style dessert, drizzle warm caramel sauce over caramel ice cream and top with some sliced bananas.

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