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| Amount | Ingredient |
| 1 Pound | all-purpose flour |
| 1-1/2 Pounds | artichoke hearts, quartered (well drained) |
| 1-1/2 Teaspoons | black pepper |
| 4 Pounds | brioche dough |
| 4 Ounces | butter |
| 3 Pounds | canned crushed tomatoes |
| 1/2 Tablespoon | cayenne pepper |
| 7 Stalks | celery, chopped fine |
| 6-1/3 Pounds | COOKED or PULLED TURKEY, coarse chop |
| As needed | cooked rice |
| 9-1/2 Pounds | COOKED TURKEY BREAST, cubed, 3/4 inch x 3/4 inch |
| 1 Tablespoon | dried basil |
| 1 Tablespoon | dried oregano |
| 1-1/2 Tablespoons | dried oregano leaves |
| 1-1/2 Tablespoons | dried thyme |
| As needed | egg wash |
| 1-1/2 Tablespoons | file powder |
| 4 Ounces | flour |
| 2 Ounces | fresh garlic, chopped |
| 1 Teaspoon | freshly grated nutmeg |
| 2-1/2 Pounds | frozen flat dumplings - home style |
| 3 Pounds | frozen okra, sliced |
| 1/2 Tablespoon | garlic, minced |
| 3 Pounds | HOT ITALIAN TURKEY SAUSAGE, cooked and crumbled into small pieces |
| 1-1/2 Tablespoons | paprika |
| 1/2 Cup | parsley flakes |
| 1-1/2 Pounds | PEPPERED OR SMOKED TURKEY BREAST, cubed |
| 2 Ounces | pine nuts, toasted |
| 2 Pounds | Provolone, sliced |
| 1-1/2 Quarts | reconstituted nonfat dry milk |
| 1 Pound | red peppers, grilled, seeded & halved |
| 2 Pounds | Ricotta |
| 1 Teaspoon | salt |
| To Taste | salt and white pepper |
| 1 Pound | spinach leaves, sauteed & drained well |
| 2-1/4 Cups | sweet onions, small chop |
| 1-1/2 Tablespoons | Tabasco Sauce |
| 1-1/2 Pints | tomato sauce |
| 2-1/2 Gallons | TURKEY STOCK |
| 2 Gallons | TURKEY STOCK |
| 1 Pound | unsalted butter |
| 3 Pounds | yellow onion, chopped medium |
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