Amount	Ingredient
10 1-Pound	acorn squash
1-1/4 Cups	apple jelly
1 Pound	assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)
12 Ounces	baby spinach, washed, dried and chilled
As needed	balsamic vinegar
8 10-inch	basil-flavor tortillas
1/4 Teaspoon	black pepper
2/3 Cup	brown sugar
2 Tablespoons	brown sugar
2 Tablespoons	canola oil
2-1/2 Cups	celery, chopped fine
2 Tablespoons	chimayo chili powder
1/4 Cup	chopped onion
As needed	cilantro
2 Tablespoons	cilantro, chopped
1/2 Cup	clover honey
2 Cups	COOKED TURKEY, cubed
1 Tablespoon	crystallized ginger, chopped
As needed	extra virgin olive oil
	fresh tarragon leaves for garnish
1 Tablespoon	fresh tarragon, minced
2-1/2 Pounds	FRESH TURKEY SAUSAGE
2-1/2 Cups	fresh white bread crumbs
1 Pound	frozen peaches, coarsely chopped
1 Clove	garlic, minced
5 Cups	Granny Smith apples, peeled, cored & chopped fine
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground black pepper
1 Teaspoon	ground cumin
4-1/2 Teaspoons	kosher salt, divided
1	large bay leaf
2 Tablespoons	masa harina
1 Tablespoon + 1 Teaspoon	Mexican oregano, divided
1 Teaspoon	mustard seed
1 Tablespoon	olive oil
3 Tablespoons	olive oil
As needed	olive oil
1/2 Cup	Parmesan cheese, freshly grated
As needed	pine nuts
3 Tablespoons	pine nuts, toasted
1/2 Cup	poblano pepper, roasted and thinly sliced
1/2 Pound	prosciutto, thinly sliced
1 Pound	Provolone cheese, sliced
2 Tablespoons	raisins
1 Cup	red onion, sliced
1/4 Teaspoon	red pepper flakes
2 Tablespoons	roasted garlic puree
8 Ounces	roasted red peppers, sliced
2 Cups	Russet potato, peeled and medium dice
1-1/4 Teaspoons	sage leaves
1/2 Teaspoon	salt
1 Teaspoon	salt, divided
1-1/2 Cups	seasoned mashed potatoes, warm
3 Cups	SMOKED TURKEY THIGH, shredded
1 Pound	TURKEY BREAST, thinly sliced
3 Cups	TURKEY STOCK
1/2 Cup	TURKEY STOCK, cold
As needed	vegetable cooking oil
2 Tablespoons	vinegar
2 Cups	whole milk
1 Cup	yellow cornmeal