Amount	Ingredient
3-1/2 cups	*hot turkey broth (See note #4)
3/4 Cup	Braeburn or Jonathan apple, diced
2/3 Cup	chopped celery
1/3 Cup	chopped green pepper
2/3 Cup	chopped onion
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
1-1/2 Teaspoons	creole seasoning *
1/4 Cup	dried apricots, diced
2 tablespoons	dried minced onion
1-1/2 Tablespoons	extra virgin olive oil
4 Ounces	fettuccine, cooked according to package directions
1/4 Pound	fresh button mushrooms, cleaned and sliced
3 Teaspoons	fresh rosemary, finely chopped
To Taste	Freshly ground pepper
1 Clove	garlic, minced
3/4 Cup	Granny Smith apple, diced
1/4 Cup	grated Parmesan cheese
3 Tablespoons	green onion, minced
2 packages (8 ounces each)	herb seasoned stuffing mix
3 Tablespoons	lemon juice
4 Ounces	light cream cheese, softened
1 Can (8 ounces)	low-sodium stewed tomatoes, drained
1 Tablespoon	margarine
4 tablespoons	margarine, melted
1 can (8 ounces)	mushroom stems and pieces
1 teaspoon	poultry seasoning
1/2 Teaspoon	salt
1/2 pound	TURKEY BREAKFAST SAUSAGE, cooked and cases removed
	vegetable cooking spray
	vegetable cooking spray
3/4 Cup	yellow bell pepper, diced