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| Amount | Ingredient |
| 1/2 Cup | apple cider vinegar |
| 1-1/2 Pounds | artichoke hearts, quartered (well drained) |
| 2 | bay leaves |
| 1 Teaspoon | black pepper |
| 10 | black peppercorns |
| 4 Pounds | brioche dough |
| 2 Medium | carrots, peeled, cut into 2-inch pieces |
| 2 | celery ribs, peeled, cut into 2-inch pieces |
| 1 Gallon | cold water |
| 1 Tablespoon | dried basil |
| 1 Tablespoon | dried oregano |
| As needed | egg wash |
| 1/2 Cup | extra virgin olive oil |
| 2 Ounces | fresh garlic, chopped |
| 2 Sprigs | fresh rosemary |
| 1 Tablespoon | fresh rosemary, chopped |
| 4 Sprigs | fresh thyme |
| 1/2 Tablespoon | fresh thyme, chopped |
| 1 Teaspoon | freshly grated nutmeg |
| 2 Cloves | garlic, finely chopped |
| 3 Cloves | garlic, minced |
| 1 Loaf | Italian bread, sliced |
| 1 Tablespoon | kosher salt |
| 1 Large | lemon, zested and juiced |
| 1/2 Cup | maple syrup |
| 1 Medium | orange, peeled and juiced |
| 1 Large | orange, zested and juiced |
| 2 Medium | oranges, juiced |
| 1/4 Teaspoon | pepper |
| 1-1/2 Pounds | PEPPERED OR SMOKED TURKEY BREAST, cubed |
| 2 Ounces | pine nuts, toasted |
| 2 Pounds | Provolone, sliced |
| 1 Pound | red peppers, grilled, seeded & halved |
| 2 Pounds | Ricotta |
| 1 Tablespoon | rosemary sprigs, minced |
| 1/4 Cup | salt |
| 1 Teaspoon | salt |
| 1-1/2 Teaspoons | salt |
| 1/2 Cup | scallions, sliced thin |
| 1 Pound | spinach leaves, sauteed & drained well |
| 1/2 Cup | sugar |
| 2 Teaspoons | sugar |
| 4-1/2 Pounds | TURKEY THIGHS, boned, skinned & cut in 3/4 inch cubes |
| 1 Pound | unsalted butter, softened |
| 2 Medium | white onions, peeled, cut into 2-inch pieces |
| 1 12-Pound | WHOLE TURKEY, fresh or thawed |
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