Well, turkey season is upon us, or just past. Here's a recipe for your harvest:

Wild Turkey Stew
Yields: 8 - 10 servings
From Spirit of the West

One 4 - 6 # wild or domestic whole turkey breast
3 medium onions
½ head of garlic (8 - 12 cloves)
Salt
2 T vegetable oil
2 T flour
1 c Chile Colorado (see recipe)
One 10 ¾ oz can tomato puree
2 garlic cloves, peeled and minced
1 t dried oregano
1 t sugar
½ t ground cumin
4 potatoes, peeled and diced

In a large pot, cover the turkey breast with water. Peel the onions and cut them in half. Put three of the onion halves in the pot, reserving the last half. Add the garlic cloves, and season with salt to taste. Bring to a boil, then reduce the heat to low and poach for 3 hours. Remove the turkey, strip the meat from the carcass, and dice; set aside. Return the carcass to the pot with the broth and simmer 1 - 2 hours more, adding water as needed, to make a rich broth. Strain the broth and refrigerate overnight. Skim off any fat.
In a large skillet, heat the oil. Meanwhile, dice the reserved onion, add to the skillet, and sauté until translucent. Stir in the flour. Add the chile, tomato puree, garlic, oregano, sugar, cumin, and 3 c of the turkey broth.
Add the potatoes to the sauce and cook until tender, about 20 minutes. Stir in the diced turkey and simmer for 10 minutes.

For some reason, I can't find the file for Chile Colorado. I'll have to check something else to see if I have it. I believe it's a stewed mixture of dried chile peppers, or possibly toasted poblanos, anchos, and mulato chiles, soaked in hot water, then pureed, with a mixture of toasted onion and toasted whole garlic cloves.

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Apparently "Search" didn't find it. Here you go:

Chile Colorado
Yields: ~ 2 c
From Spirit of the West

12 dried Ancho, Pisados, or New Mexican red chiles
1 garlic clove, peeled and minced
¼ t ground cumin
1 t masa harina
Salt and ground pepper
1 T olive or vegetable oil

Place the chiles in a saucepan with water to cover and bring to a boil. Simmer until softened, about 30 minutes. Drain well, peel, and remove the ends and seeds. Using a mortar and pestle or a food processor, puree the chiles, adding a bit of water if necessary to thin the mixture.
Combine the garlic, cumin, and masa harina in a bowl. Gradually mix in the chile puree and enough water to make a medium-thin liquid. Season to taste with salt and pepper. Heat the oil in a skillet over medium heat. Add the chile mixture and simmer, stirring occasionally, until the mixture begins to thicken and a lighter foam rises to the top, 3 - 4 minutes. Skim off the foam, which removes some of the heat and the bitterness from the chiles. You can store the puree in the refrigerator up to a week. It can also be frozen in usable portions
*NOTE: if you don’t peel the softened dried chiles, you will have to put the puree through a sieve.

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   Perception Search 13