Turkey with Curried Cream Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
Hot cooked rice
3 tablespoons chopped cashews

In a small saucepan, melt butter, stir in flour and curry until smooth.  Gradually add broth and milk. Bring to a boil. Remove from the heat; set aside.

In a large skillet, saute the summer squash, zucchini and onion in oil until tender.  Add the turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.

Wild Rice Turkey Soup

1 cup uncooked wild rice
7 cups chicken broth
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
4 cups cubed cooked turkey
2 cups half and half cream

In a large saucepan, bring rice and three cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.

In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the turkey, cream and cooked rice; heat through (do not boil).