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