I learned today that Cracker-barrel was offering a Whole Thanksgiving dinner for $100.  I think I payed more for mine and cooked for 3 days!  We were so sick of eating leftovers that last night we threw away some and the goodies went to Jo.  To break up the monotony, friends and I went to an Indian restaurant here in Nashville last night. I have some new old cookbooks.  My neighbor gives me some as she cleans out her house and a friend Morel, had recently lost her husband and found cookbook on the shelf. Morel does not cook, so she gave them to me.  One is a book called Noteworthy.  I bet it was a fund raiser for  a group that calls itself the Ravinia Festival.  it is in Highland Park, IL and was published in 1986.  Ravinia is the oldest Music Festival in the US.  Highland Park incorporated Ravinia which was a separate city and was named for the Ravines along lake Michigan. Look it up very interesting.  

I picked this recipe as I thought it was using up my jar of Chestnuts.  But once i woke up, it wanted water chestnuts.  Jim was at Publix so he picked those up also.  I accompanied this dish with rice.  It is an excellent recipe.  Rather loose in directions and I found that interesting.  The older cookbooks did not give you step by step directions.  I think Food TV is responsible for the change.  

Ingredients:

1/4 C vegetable oil, divided (I used 2 T total.)

1 bunch green onions, sliced diagonally 1/2” thick

3 ribs celery, sliced diagonally 1/2” thick

1/2 green pepper, slice

1/2 red pepper, sliced

1/2 C mushrooms

1 1/2 C diced, cooked turkey

1 1/2 C thinly sliced water chestnuts (I used 2-5 oz. cans, it was plenty)

2 T flour

1 t paprika

1 1/2 t curry powder 

1/4 t thyme

1 C chicken broth (I used my home made)

1/4 C drained pineapple tidbits ( I used fresh pineapple cut up)

Directions:

1. First I am going to make an amendment to the directions.  As with most Chinese cooking all ingredients must be prepared and at your fingertips ready to go when the wok is heated.  I had all the vegetables and fruit chopped, the broth measured and all the spices and flour mixed in a small bowl.  
2. In a wok heat 2 T oil.  Sauce onions, celery, and peppers until lightly brown.  (This will happen fast if you have your temperature high enough.  Surface temperature about 400 degrees.)
3. In a small skillet sauce mushrooms in 1 T oil.  (I did not do this.  I added the mushrooms as the vegetables were getting done.)
4. Stir in wanter chestnuts and turkey.  Stir, cover and steam briefly.  
5. Stir in the dry ingredients.  
6. Stir in the broth and pineapple. Stir, cover and steam briefly.
7. Serve on cooked rice or chow mien noodles.  

Jim really liked this dish.  It serves 4-5 people, but here it served 2.  It is billed in the book as colorful, low-calorie dish.  I look forward to using more recipes from this book.