Turkey, Hominy, Squash Chili

2 T evoo
1# cooked turkey sausages cut into 1" pieces
1 large onion diced
1.5t dried oregano
4 large garlic cloves, minced
15 oz can hominy, undrained
1 c green chili enchilada sauce
1/2 c + 2T chopped fresh cilantro, divided
2 c cubed (3/4") peeled butternut squash

Heat oil in large heavy pot over med.  Add sausage, saute 4 mins.  Add onion, oregano, garlic.  Stir 2 mins.  Add hominy, enchilada sauce, 1/2 c cilantro, squash.  Bring to simmer.  Cover, reduce heat to med-low.  Simmer until squash is tender, stirring occasionally, 12-15 mins.  Uncover simmer to thicken.  Transfrer to bowl.  Sprinkle with remaining 2T cilantro and serve.

Oatmeal Cranberry White Choc Chunk Cookies

2/3 c butter, soft
2/3 c brown sugar
2 large eggs
1.5 c flour
1.5 c old fashioned oats
1 t baking soda
1/2 t salt
6 oz Craisins
2/3 c white choc chips

Heat over to 375.  Using mixer, beat butter and sugar in med bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt into separate bowl.  Add to buter mixture in portions, mixing well after each addition.  Stir in craisins and chocolate chips.  Drop by rounded teaspoonfulls onto ungreased cookie sheets.  Bake 10-12 mins or until golden.  Cool.  MAKES 30 COOKIES.