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| Amount | Ingredient |
| 1/3 Cup | all-purpose flour |
| 2 Pounds | andouille sausage |
| 1-1/4 Pounds | apple butter |
| 2 Each | bay leaves |
| 2 Cups | bell pepper, chopped |
| As needed | blanched julienne carrots |
| 12 Ounces | canned sliced water chestnuts, well drained |
| 4 Cups | celery, chopped |
| 1 Cup | celery, chopped |
| 1 Cup | chopped fresh parsley |
| 4 Cups | cooked wild rice |
| 4 Cups | cornbread, crumbled |
| 1 Cup | diced celery |
| 3 Cups | diced onions |
| 1 Cup | Dijon mustard |
| 8 Slices | dried bread, cubed |
| 4 Teaspoons | dried tarragon |
| 1 Large | egg, slightly beaten |
| To Taste | file powder |
| 2 Cups | flour |
| As needed | fresh parsley |
| 4 Cloves | garlic, minced |
| 1/2 Cup | garlic, minced |
| 3 Cups | green onions, sliced |
| To Taste | kosher salt and freshly ground black pepper |
| 20 Pieces | leaf lettuce, washed and drained |
| 1 Quart | light or heavy cream |
| 1/4 Cup | margarine |
| 3/4 Cup | onion, chopped |
| 4 Cups | onions, chopped |
| 1 Cup | parsley, chopped |
| 1/4 Teaspoon | pepper |
| 1/2 Teaspoon | poultry seasoning |
| 2 Quarts | PULLED or COOKED TURKEY BREAST, medium dice |
| 40 Slices | raisin bread, toasted |
| 3/4 Teaspoon | salt |
| To Taste | salt and cracked black pepper |
| 1/3 Cup | salted butter |
| 1-1/4 Pounds | sharp Cheddar cheese, sliced |
| 3 Cups | sliced carrots |
| 5 Pounds | SMOKED TURKEY BREAST, sliced thin |
| 1 10 Pound | TURKEY |
| 1-3/4 Cups | TURKEY BROTH |
| 1 Cup | TURKEY GIBLETS, cooked and chopped |
| 1-1/2 Gallons | TURKEY STOCK |
| 1 Gallon | TURKEY STOCK (well-flavored) |
| 2 Cups | vegetable oil |
| 12.5 Cups | white rice, prepared |
| 1 Teaspoon | Worcestershire sauce |
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