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 1. Serving suggestion: nap dinner plates with banana ketchup (see footnote).
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2. Stack sliced turkey slices atop rice pilaf. Garnish with seasonal vegetables.
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Footnote: Banana Ketchup
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1. Heat 2 tablespoons corn oil and saute 2 cups yellow onion until soft and golden. Add 4-1/2 cups ripe bananas and saute 5 minutes.
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2. Stir in 1-1/2 cups orange juice, 2 tablespoons brown sugar, 1 tablespoon curry powder and 3 cups turkey stock. Bring to a boil, lower heat and simmer 15 minutes, until bananas are very soft.
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3. Purée sauce. Season with 2 teaspoons rice wine vinegar, 2 tablespoons fresh lime juice, 1 tablespoon kosher salt and 1/2 teaspoon freshly ground black pepper.
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4. Stir in 2 tablespoons finely chopped cilantro and 1 tablespoon minced fresh chives. Cover, refrigerate and reserve for service.
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