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| Amount | Ingredient |
| 1 Tablespoon | all-purpose flour |
| 3 Ounces | button mushrooms, cleaned and sliced |
| 5 Cups | Cheddar cheese, shredded |
| 4 Ounces | cooked long grain and wild rice |
| 10 Ounces | COOKED TURKEY, diced |
| 1 | egg, beaten |
| 20 8 to 9 inch | flour tortillas, warm |
| 2 Tablespoons | freshly chopped tarragon |
| 1 Sheet | frozen puff pastry, thawed |
| 2-1/2 Cups | guacamole, prepared |
| 2 Tablespoons | light cream or table cream |
| 5 Cups | Monterey Jack cheese, shredded |
| 1 Tablespoon | olive oil |
| 1 | onion |
| 1 Small | red bell pepper, seeded and chopped |
| 2-1/2 Cups | salsa, prepared medium/hot |
| | Salt and freshly ground black pepper |
| 1-1/4 Cups | sour cream |
| 20 Each (5 Pounds total) | TURKEY STEAKS, thawed |
| 1/2 Cup | TURKEY STOCK |
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