Cover turkey pieces with water and add the onion stuck with cloves, celery, parsley, and peppers. Bring to a boil. Reduce heat, skim off any scum which rises to the surface; cover the pot. Simmer until turkey is tender but not falling from the bones. Remove turkey pieces and cool until they can be handled. Remove the meat from the bones in good-size pieces.

Reduce broth by half over a brisk flame until you have about 4 cups broth. Strain and adjust the salt. Add chili powder, green chiles, and ground nuts. Then simmer until the mixture is thickened, smooth, and well-blended in flavor. If you wish, add additional chili powder. Saute the onion, garlic, and green peppers in olive oil. Add to the sauce and cook for 5 minutes. Add turkey meat and heat thoroughly. Finally, add olives and blanched almonds, then reheat for 3 minutes.

Serve with polenta squares or rice and crisp French bread. A radish and cucumber salad with vinaigrette dressing is good with this chili, as is beer.

Polenta squares: Prepare polenta according to package directions. Spread cooked polenta in 10 x 15 baking sheet. Cool. Cut into squares. Reheat squares in oven or on grill and serve with exotic chili.