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