Amount	Ingredient
6 Bunches	asparagus
4 Bunches	asparagus
2 Tablespoons	balsamic vinegar
6	carrots, medium dice
2 Stalks	celery, medium dice
1 Cup	cream
3 Cups	dry red wine
2 Cups	dry white wine
As needed	flour
1/2 Pound	fresh morels, cleaned
1/2 Pound	fresh morels, cleaned
1 Bunch	fresh rosemary, washed and dried
1 Bunch	fresh sage, washed and dried
1 Bunch	fresh thyme, picked and chopped
1/4 Teaspoon	freshly ground black pepper
2 Cloves	garlic, halved
4 Ounces	maple syrup
As needed	olive oil
1 Tablespoon	olive oil, divided
4	onions, medium dice
1 Medium	red bell pepper, seeded & cut into 1/4-inch strips
1/2 Teaspoon	salt
As needed	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
2 Tablespoons	sugar
1 Pound	Swiss chard, stalks removed & coarsely chopped
4 Large	TURKEY LEGS
2 Gallons	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS, cut into 1/4-inch strips
1/2 Cup	unsalted butter
1/2 Pound	unsalted butter
1 20-Pound	WHOLE TURKEY
8 Pounds	yams, washed
1 Medium	yellow bell pepper, seeded & cut into 1/4-inch strips