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| Amount | Ingredient |
| 20 Slices | black rye bread, lightly toasted |
| 2 Stalks | celery, cut in half |
| 1-1/4 Cups | coarse ground mustard, prepared |
| 1 10-ounce can | condensed vegetable soup |
| 1/2 Teaspoon | ground paprika |
| 1 Pound | GROUND TURKEY |
| 1 Tablespoon | lemon juice |
| 1-1/4 Cups | mayonnaise |
| 1/2 cup | Minute rice, uncooked |
| 1/4 Teaspoon | onion powder |
| 1 Small to Medium | onion, cut in quarters |
| 1/4 Cup | orange juice |
| 1 Pound, 14 Ounces | red cabbage, shredded |
| 1 Cup | rosé wine, divided |
| 1 Teaspoon | seasoned salt |
| 1 Pound | tart apples, cored peeled and chopped |
| 20 4 Ounce | TURKEY BREAST STEAKS |
| 1/2 Cup | unsalted butter, divided |
| 1/4 Cup | vegetable oil |
| 1 - 12 to 15 pound | WHOLE TURKEY, fresh or thawed if frozen |
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