Categories: Soups/stews, Mexican, Poultry 
      Yield: 6 servings 
  
      3 c  Cooked turkey, chopped              1 ts Ground coriander 
      3 sl Bread, sprinkled with 6 or 7        1 ts Ground cumin 
           -tablespoons of hot                      Several grindings of black 
           Turkey stock                             -pepper 
      3    Eggs                                2 qt Turkey stock or chicken 
      1    Or 2 cloves garlic, finely               -stock 
           -chopped (or put through a         10 oz Frozen kernel corn (1 
           -garlic                                  -package) 
           Press)                            3/4 c  Blanched almonds, finely 
      2 ts Salt                                     -ground 
  
  "Leftover turkey can be transmogrified into dumplings swimming in thickened 
  and reduced turkey stock.  Make the stock from what is left of the turkey 
  after you have picked off the meat.  You may substitute chicken stock 
  and/or leftover chicken for the turkey." 
   
  Chopped green chili peppers for garnish 
   
  1.  Place the turkey meat in a bowl.  Squeeze the excess moisture from the 
  bread and crumble it into the turkey meat. 
   
  2.  Put the turkey and bread mixture through a meat grinder or a food 
  processor. 
   
  3.  Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix 
  well.  Shape the mixture into walnut-size balls/ 
   
  4.  Bring the turkey stock to a boil.  Drop the albondigas into the boiling 
  stock.  Reduce the heat and simmer for 10 minutes. 
   
  5.  Remove the cooked albondigas with a slotted spoon and set aside. 
   
  6.  Boil the stock for another 30 minutes to reduce and thicken it. Add the 
  corn and the ground almonds.  Return the albondigas to the stOck. Heat 
  through and serve in bowls garnished with chopped chili peppers, if you 
  wish. 
   
  Makes 6 to 8 servings. 
   
  NOTE:  To make the stock, pick the meat off the bird.  Place the carcass in 
  a large pot and cover with water.  Add an onion, a carrot, a rib of celery, 
  some parsely and thyme, and a bay leaf.  Simmer for 2 to 3 hours. Cool, 
  strain, and season. 
   
  [THE DUMPLING COOKBOOK; Maria Polushkin; 1977; ISBN 0-911104-81-X] 
   
  Posted by Fred Peters.