Amount	Ingredient
1-1/3 Cups	cranberry vinegar
1-1/3 Cups	dried cranberries
2 Cups	flour
1 Cup	pecans, toasted
2 Cups	port wine
1 Cup	salad oil
To Taste	salt and pepper
8	shallots, peeled and minced
3 Pounds	spinach leaves, coarse stems removed, washed and drained
2 Pounds	sweetbreads, soaked in ice water overnight
3 Pounds- EP	TURKEY BREAST
2 Quarts	TURKEY STOCK
1 Cup	unsalted butter