Ingredients

Two 16-ounce cans turkey or chicken broth or 4 cups turkey stock (recipe below)
Two 14 1/2-ounce cans diced cut tomatoes with green pepper and onion, drained
2 cups diced and peeled sweet potatoes
19-ounce can chick peas, rinsed and drained
1/2 cup uncooked long-grain white rice
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
2 cups chopped cooked turkey
1/3 cup creamy peanut butter
1/2 to 1 teaspoon crushed red pepper flakes

In large saucepan or Dutch oven, combine turkey broth, canned diced tomatoes, sweet potatoes, chick peas, white rice, cumin and thyme. Bring to a boil.
Reduce heat, cook and simmer until sweet potatoes are tender and rice is cooked, about 20 to 25 minutes. Stir in turkey, peanut butter and crushed red pepper flakes. Cook until heated through, stirring to melt peanut butter, 1 to 2 minutes. If desired, sprinkle toasted peanuts on top before serving. Makes 6 to 8 servings.

TURKEY STOCK

Turkey frame
3 ribs celery
1 carrot
1 onion
2 cloves garlic
1 bay leaf
1 1/2 teaspoons salt
10 black peppercorns
1/8 teaspoon paprika
10 cups water

Directions

Remove meat from turkey frame and set aside for soup. Break frame into pieces and put in large saucepan or stockpot. Add 3 ribs celery, 1 carrot, 1 onion and 2 cloves garlic, all cut into several pieces. Add the bay leaf, salt, peppercorns, paprika and water. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 11/2 hours to 2 hours. Strain stock; discard bones and vegetables. Use in above recipe and freeze remaining stock for other uses. Makes about 8 cups. — Julie DeMatteo of Clementon, N.J.