| Amount | Ingredient |
| To Taste | black pepper, freshly ground |
| 1/4 Teaspoon | black pepper, freshly ground |
| 1/2 Cup | chives, diced |
| 2 Cups | chopped onion |
| 4 Sprigs | fresh basil, for garnish |
| 1 Tablespoon | fresh garlic, finely diced |
| 6 Branches | fresh rosemary, blanched |
| 2 Slices | fresh tomato |
| 1 Teaspoon | freshly ground black pepper |
| 1 Pound | GROUND TURKEY |
| 1-1/2 Cups | heavy cream, cold |
| 1 Cup | honey mustard |
| 1 Teaspoon | Italian seasoning |
| 24 Slices | marble rye bread |
| 3 | medium unpeeled tart red apples, such as Gala, cored and thinly sliced |
| 1 Teaspoon | minced garlic |
| 8 Ounces | Mornay sauce, held warm for service |
| 2 Tablespoons | olive oil |
| 2-1/4 Pounds | OVEN ROASTED TURKEY BREAST, thinly sliced |
| 2 Tablespoons | Parmesan cheese, shredded |
| 3 Cups | prepared chunky vegetable spaghetti sauce |
| 18 Ounces | rich brown sauce |
| 6 Ounces | ROASTED TURKEY, sliced 1/4" thick and warm |
| To Taste | salt and pepper |
| To Taste | sea salt |
| 1/2 Teaspoon | sea salt |
| 1 Tablespoon | shallots, diced |
| 8 Ounces | shiitake mushrooms, sliced |
| 1-1/2 Pounds | smoked Gouda cheese, sliced |
| 8 Ounces | spaghetti, cooked and drained according to package directions |
| 1/4 Cup | TURKEY BACON, cooked and diced |
| 2 Strips | TURKEY BACON, cooked and held warm for service |
| 8 Ounces | TURKEY BREAST |
| 6 | TURKEY LEGS (from 10 pound turkeys) |
| 1-1/2 Cups | TURKEY STOCK |
| 3/4 Cup | unsalted butter, softened |
| 3 Slices | white sandwich bread, toasted |