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By Root 3864 0

in the prepared pan into an oval loaf about 8 inches long and 2 inches high, tapering toward the ends, like a football cut in half lengthwise. Stir the chutney in a small bowl until spreadable, then brush over the top of the loaf.

Bake until lightly browned, until a meat thermometer inserted into the thickest part of the loaf registers 165°F (our preference and the USDA recommendation), about 55 minutes. Let stand at room temperature in the baking dish for 5 minutes before removing and slicing.

Variations: Substitute chopped raisins, chopped dried currants, or chopped dried cherries for the cranberries.

Add 1/3 cup walnut pieces or unsalted shelled pistachios to the couscous with the vegetable mixture.

Omit the thyme and sage; add 2 teaspoons curry powder or garam masala in their stead.

Turkey Chili Verde

There’s no added salt in this green chili because canned chiles and tomatillos often have quite a bit; you can adjust the final seasoning to taste, of course. Top the chili with sour cream, plain yogurt, chopped peeled cucumber, chopped peeled mango, or chopped seeded yellow tomatoes. Makes 6 servings

2 fresh poblano chiles

2 tablespoons canola oil

1 large onion, chopped

2 garlic cloves, minced

1¼ pounds ground turkey, preferably a mix of white and dark meat

One 4-ounce can chopped mild green chiles

Two 11-ounce cans tomatillos, drained and chopped, or 12 fresh tomatillos, chopped

1 tablespoon ground cumin

1½ tablespoons chopped oregano leaves or 2 teaspoons dried oregano

½ teaspoon freshly ground black pepper

4 cups (1 quart) chicken broth

3 cups canned white beans, drained and rinsed

½ cup chopped cilantro leaves

2 tablespoons lime juice

Either toast the poblano chiles over an open gas flame by holding them a few inches above the fire with metal tongs, turning them until they’re completely blackened; or broil them 4 inches from a preheated broiler on a lipped baking sheet or broiler tray, turning occasionally, until blackened on all sides. Place the chiles in a paper bag and seal well, or place them in a medium bowl and cover tightly with plastic wrap. Set aside for 10 minutes. Peel off the outer charred layer before seeding and chopping the chiles; set aside.

Heat a large saucepan or medium pot over medium heat, swirl in the canola oil, and add the onion. Cook, stirring often, until softened, about 3 minutes. Add the garlic and cook for 20 seconds.

Crumble in the turkey and cook, stirring frequently, until it loses its raw, pink color and browns somewhat, about 5 minutes. Add the canned chiles and the chopped poblanos; cook, stirring constantly, for 1 minute.

Add the tomatillos, cumin, oregano, and pepper. Stir well, then cook undisturbed for 30 seconds. Stir in the broth and beans and bring the mixture to a simmer.

Reduce the heat to low and simmer very slowly, uncovered and at the merest bubble, for 1½ hours, stirring occasionally.

Stir in the cilantro and lime juice, cover, and remove the pot from the heat to steep for 5 minutes before serving.

Variations: Substitute ground chicken, preferably a mix of white and dark meat, for the ground turkey.

For a red chili, substitute one 28-ounce can crushed tomatoes for the tomatillos.

Goat Cheese, Poblano, and Turkey Tortilla Casserole

This casserole is almost better the next day, once the flavors have melded. Makes 8 to 10 servings

1 tablespoon canola oil, plus additional for greasing the pan and brushing on the tortillas

1 medium onion, finely chopped

3 garlic cloves, minced

1 pound ground turkey, preferably a mix of white and dark meat

12 fresh tomatillos, papery hulls removed and the green fruit roughly chopped

2 cups regular or low-fat sour cream (do not use fat-free)

1 cup chopped cilantro leaves

3 poblano chiles, charred, peeled, seeded, and chopped (see step 1 in the preceding recipe)

Eighteen 8-inch corn tortillas

10 ounces soft goat cheese, such as Montrachet

4 ounces Parmigiano-Reggiano, finely grated

Heat a large skillet over medium heat, swirl in the canola oil, and add all but 2 tablespoons of the onion.