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