Aji de Pavo

The real recipe is for Aji de Gallina (Chicken in Walnut Cream Sauce). It's a traditional Peruvian dish. But we had a lot of Thanksgiving leftovers this week, so I substituted turkey this time (thus, Aji de Pavo). If you need a good use for leftover turkey, try this one.

Aji amarillo is a key ingredient, but it can be difficult to find. We have an international market a few miles from us where we can find just about anything. Some Whole Foods carry aji amarillo powder, which works well too.

Ingredients

• 2½ lbs turkey, shredded by hand (if using chicken, boil a chicken and shred the meat)
• 2 fresh aji amarillo (yellow Peruvian chili), seeded
• 4 cloves garlic
• ½ cup chopped onion
• 2 tablespoons walnuts
• ½ cup soda crackers, crushed
• 1 cup evaporated milk
• ¼ teaspoon dried oregano
• 1 teaspoon salt, or to taste
• 3 tablespoons corn oil
• ¼ teaspoon turmeric
• 2 tablespoons grated Parmesan cheese

Directions

In a food processor combine the aji, garlic, onion, and ¼ cup water and process to a paste. Remove to a bowl.

In the processor blend the walnuts, cracker crumbs, milk, oregano, and salt until smooth.

Heat the oil in a pan. Add the garlic and onion paste and stir-fry until golden over low heat. Add the turmeric and stir another minute.

Add 2 cups of the reserved broth, turkey (or chicken) strips, and Parmesan cheese and bring to a boil. Add the milk sauce and cook, stirring constantly over low heat for 5 minutes. It should be smooth and pourable. If too thick, add more broth until you have reached the desired consistency.

Serves 8