Amount	Ingredient
1 Ounce	all-purpose flour
As needed	arugula sprigs
1/4 Ounce	balsamic vinegar
1/4 Teaspoon	basil, fresh and minced
4	bay leaves
2 Cups	blackberries, washed & drained
2 Tablespoons	butter
To Saute	butter, clarified
1-1/2 Cups	celery, chopped
1 Cup	chervil, chopped
As needed	clarified butter
4 Cups	cornbread, crumbled
1 Tablespoon	cornstarch
1/2 Cup	dark-brown sugar
10 Slices	dried bread, cubed
1 Tablespoon	dry white wine
2 large	eggs, beaten
2	eggs, slightly beaten
1 Pound	fatback, cut in 1-inch pieces
1 Pound	fresh broccoli, cut into 1-inch pieces
1/2 Pound	fresh button mushrooms, cleaned and sliced
1 Ounce	fresh Mozzarella, sliced
2 Cloves	garlic, minced
1/8 Ounce	garlic, minced
1 Cup	green onions, finely chopped
1/3 Cup	green onions, thinly sliced
1-1/2 Teaspoons	ground black pepper
2 Teaspoons	ground cayenne pepper
2 Teaspoons	ground ginger
2 Teaspoons	ground mace
2 Teaspoons	ground white pepper
1 Pound	ITALIAN TURKEY SAUSAGE
1/4 Cup	jalapeno peppers, seeded and chopped
2 Ounces	jumbo lump crab
2 Teaspoons	kosher salt
3-1/3 Tablespoons	kosher salt
1 Cup	leeks, well washed & sliced
2 Tablespoons	low-sodium soy sauce
1 Ounce	olive oil
1 Cup	onion, chopped
1/4 Teaspoon	oregano, fresh and minced
1 Small	oven-dried tomato
2 Pounds	pork butt, cut in 1-inch pieces
1 Teaspoon	poultry seasoning
1 Cup	reduced sodium chicken bouillon
1 Quart	rhubarb, medium-dice
2 Ounces	RICH, DARK TURKEY STOCK, reduced
1/4 Teaspoon	rosemary, fresh and minced
1/4 Teaspoon	sage, fresh and minced
1-1/2 Teaspoons	salt
To Taste	salt and pepper
1/8 Ounce	shallot, minced
2 Each	shitake mushrooms, sliced
6 Tablespoons	slivered almonds
2 Ounces	spinach, picked and washed
2 Ounces	Sweet Marsala
4	thyme sprigs
1/4 Teaspoon	thyme, fresh and minced
2 Ounces	TURKEY BACON, cooked and julienned
2 3-Ounce	TURKEY BREAST MEDALLIONS
2 Pounds	TURKEY BREAST or TENDERLOIN, cut in 1-inch pieces
1 Cup	TURKEY BROTH
1 Pound	TURKEY CUTLETS, cut into 1/2-inch strips
1 Quart	TURKEY STOCK
1 Pound	TURKEY THIGH, cut in 1-inch pieces
3 Tablespoons	vegetable oil
1 Ounce	whole butter
2 Cups	whole milk
1/4 Cup	whole mustard seeds
1 Cup	yellow onion, medium-dice
1/2 750-milliliter bottle	Zinfandel