2 jalapenos or serrano chilies, seeded and chopped
3 to 4 cloves garlic, finely chopped
1 large bay leaf
1 small cinnamon stick
1 tablespoon tomato paste
2 cups turkey or chicken stock
1 15-ounce can crushed or petite diced tomatoes
For the Potato Topping
2 to 2 1/2 pounds Russet potatoes, peeled and cubed
1/4 cup olive oil
1 cup milk
1/2 cup chicken stock
1 small onion, halved
1 large clove garlic, crushed
1 1/2 cups grated Manchego cheese
1 large egg yolk
Heat olive oil in a large skillet over medium-high heat. Add turkey and brown; add salt, coarse black pepper, coriander and paprika. Stir to toast spices then add onions, celery, peppers, garlic, bay and cinnamon stick. Partially cover and soften onions 7-10 minutes, stirring occasionally. Stir in tomato paste, cook 1 minute then add stock and tomatoes. Reduce heat to low.
Meanwhile, place potatoes in pot, cover with water and bring to a boil. Salt water and cook potatoes to tender. In a separate pot, warm olive oil, milk, stock, onion and garlic clove. Drain potatoes, strain liquid and add as much as you like to mash or rice the potatoes to a fairly smooth mixture. Add cheese and egg, adjust salt and pepper, to taste.
Heat broiler with rack in the center of the oven. Place turkey in a casserole or in individual dishes and top with potatoes. Brown under broiler and serve.
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