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| Amount | Ingredient |
| 1/2 Teaspoon | black pepper, ground |
| 1 Cup | carrots, 1/4-inch diced |
| 1/2 Cup | celery, 1/4-inch diced |
| 2-1/2 Cups | coarsely chopped figs |
| 1-1/2 Cups | cored and finely chopped apple |
| 1-2/3 Cups | diced tomatoes (canned) with juice |
| 1 Tablespoon | dried basil leaves |
| 1-1/2 Teaspoons | dried thyme leaves |
| 1 Cup | dry white wine |
| 1 to 1-1/4 Cups | dry white wine |
| 1-1/2 Cups | finely chopped celery |
| 1-1/2 Cups | finely chopped onion |
| 1-1/2 Teaspoons | finely grated orange peel |
| 3 Tablespoons | fresh parsley, chopped |
| 3 Medium Cloves | garlic, crushed |
| 1-1/2 Teaspoons | ground sage |
| 1/2 Pound | mild ITALIAN TURKEY SAUSAGE, cooked and chopped |
| 1/2 Cup | onion, 1/4-inch diced |
| As needed | Parmesan cheese, grated |
| 2-1/2 Cups | pinto beans, canned, drained and rinsed |
| 1-2/3 Cups | potatoes, peeled, 3/8-inch diced |
| 1 Tablespoon | poultry seasoning |
| 1-1/2 Pounds | PULLED TURKEY or COOKED TURKEY, 3/4-inch diced |
| 3/4 Teaspoon | salt |
| 2-1/2 Cups | small shell pasta, uncooked |
| 3/4 Teaspoon | sugar |
| 1 Cup | tomato sauce |
| 3 Ounces | TURKEY BACON, diced |
| 1 to 1-1/4 Cups | TURKEY BROTH |
| 3-3/4 Quarts | TURKEY STOCK |
| 3 Tablespoons | unsalted butter |
| 12 Cups | unseasoned dry bread cubes |
| 1 Cup | walnut pieces, toasted |
| 2-1/2 Cups | zucchini, quartered and sliced 1/4 inch |
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