| Amount | Ingredient |
| 1-1/2+ Cups | apple cider |
| 1 Cup | black olives, pitted and medium chop |
| 2 Tablespoons | butter |
| 3 Cups | button mushrooms, medium chop |
| 2 Tablespoons | canned chipotle chilies, coarsely chopped |
| 1 Cup | carrot, peeled & finely diced |
| 1 Cup | celery, fine dice |
| 3/4 Cup | chopped carrot |
| As needed | chopped carrots, red pepper, yellow pepper for garnish |
| 3/4 Cup | chopped celery |
| 1-1/2 Cups | chopped sweet onion |
| 3 Tablespoons | corn oil |
| 6 Medium | garlic cloves, finely chopped |
| 1 Tablespoon | olive oil |
| 1-1/4 Cups | red bell pepper, brunoise |
| 1-1/2 Cups | red onion, brunoise |
| 2-1/4 Cups | roasted red peppers, drained and medium chop |
| To Taste | salt and pepper |
| 1 Cup | scallions, green section only, medium chop |
| 1/2 Cup | TURKEY BACON, cooked and finely chopped |
| 3 Cups | TURKEY CANADIAN BACON, brunoise |
| 3+ Cups | TURKEY STOCK |
| 1/2 Cup | whipping cream |
| 8 Pounds | WHOLE TURKEY BREAST, halved and trimmed clean |
| 1-1/4 Cups | yellow bell pepper, brunoise |