Amount	Ingredient
1 Cup	apple cider
1/4 Cup	apple cider
1 Cup	apple cider
1/3 Cup	apple vinegar
2 Tablespoons	balsamic vinegar
2 Medium	bay leaves
1/2 Teaspoon	black pepper
1 Pint	bourbon whiskey
1/2 Cup	bourbon whiskey
2 Tablespoons	canola oil
2 Ounces	canola oil
1 Cup	celery, trimmed and small dice
12 Ounces	chili sauce
2 Tablespoons	chopped fresh garlic
1/4 Cup	chopped sweet onion
1 Cup	cider vinegar
1/2 Cup	cold water
1/2 Cup	Coleman's dry mustard
2 Cups	cranapple juice
1 Cup	dry white wine
6	egg yolks
1-1/2 Cups	finely chopped pecans
1/2 Cup	flour
1 Cup	fresh cilantro, washed and dried
1 Teaspoon	fresh sage, chopped
1 Tablespoon	fresh thyme
As needed	fresh thyme
1 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly squeezed lemon juice
3 to 4 Cups	garlic mashed potatoes
2 Cloves	garlic, minced
6 Large	Granny Smith apples, cored and finely diced
1 Medium	green bell pepper, seeded and chopped
1/2 Teaspoon	ground cumin
1-1/2 Pounds	GROUND TURKEY
6	hamburger buns, toasted
1/4 Cup	heavy cream
1/4 Cup	heavy cream
1 Cup	honey
18 Ounces	Irish smoked Blarney cheese, sliced
3 8-inch rounds	Irish soda bread, split
1/4 Teaspoon EACH	kosher salt and freshly ground black pepper
As needed	lemon wedges, for garnish
1 Cup	light brown sugar
1 Cup	maple syrup
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
2 Teaspoons	olive oil
1 Tablespoon	olive oil, divided
1 Medium	onion, chopped
1/4 Cup	pecan pieces, toasted
1 Tablespoon	peeled and grated fresh ginger
1/4 Teaspoon	pepper
2 Cups	plain croutons
1 Medium	red bell pepper, seeded and cut into 1/4-inch strips
1 Cup	red bell pepper, seeded and small dice
2 Pounds	red potatoes, small dice
2 Tablespoons	roux
1 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
To Taste	salt and pepper
As needed	scallions, small dice
1 Cup	scallions, small dice
2 Pounds	SMOKED TURKEY SAUSAGE, sliced thin
1 Cup	soy sauce
1 Pound	spinach, stalks removed & coarsely chopped
2 Tablespoons	sugar
1/2 Cup	sundried cranberries
1/2 Cup	tart apples, peeled, cored and diced
3 Cups	thyme candied carrots
1 10-Pound	TURKEY BREAST, skin on
2 Quarts	TURKEY BROTH
1 Pound	TURKEY CUTLETS, cut into 1/4-inch strips
1 Tablespoon	TURKEY OR CHICKEN BASE
2-1/4 Pounds	TURKEY PASTRAMI, thinly sliced
2 Pounds	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 Tablespoons	vegetable oil
2 Teaspoons	white pepper
4 Cups	whole kernel corn
1 Quart	whole milk
6-8 Ounces	wholegrain mustard with Irish whiskey
2 Tablespoons	Worcestershire sauce
1 Medium	yellow bell pepper, seeded and cut into 1/4-inch strips