6 tablespoons (3/4 stick) butter
3 cups sliced mushrooms
1 teaspoons dried thyme, crumbled
1 teaspoon fresh lemon juice
1/2 cup Marsala wine
1 1/2 cups canned chicken broth

8 3-ounce turkey cutlets
All purpose flour
Chopped fresh chives or green onion tops
turkey, scaloppine, mushroooms

8 6-inch-diameter corn tortillas

2 tablespoons olive oil
1 medium onion, coarsely chopped
1 16-ounce can or jar enchilada sauce
6 tablespoons chopped fresh cilantro, divided
2 teaspoons chopped canned chipotle chiles plus 1 teaspoon adobo sauce 2 cups (about 10 ounces) diced roasted turkey
3/4 cup 1/3-inch dice assorted red, green, yellow, and/or orange bell peppers, divided

1 cup (packed) grated Monterey Jack cheese or Mexican-style cheese blend (about 4 ounces)
turkey, enchiladas, adobo

1 1/2 pounds poblano chiles*

2 tablespoons olive oil
1/2 pound pork, chicken, or turkey chorizo sausages, casings removed
3 cups chopped onions
6 large garlic cloves, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
5 pounds turkey thighs with bones, skinned, boned, meat cut into 1-inch cubes
2 cups low-salt chicken broth
12 ounces fresh tomatillos,** husked, rinsed, chopped
1 cup drained canned diced tomatoes
1/2 cup chopped fresh cilantro stems
2 tablespoons (or more) fresh lime juice
1 tablespoon chopped jalapeño chile with seeds (about 1 small)
turkey, green, chili