Amount	Ingredient
1 9-Inch	baked pie shell
1/4 Cup	canned sliced mushrooms, drained well
2 Medium	carrots, peeled and small dice
Pinch	cayenne pepper
1 Cup	Cheddar cheese, grated
3	Cloves garlic, minced
3/4 Cup	COOKED TURKEY, chopped
3 Tablespoons	curry powder
1 Cup	dry white wine (recommended: Virginia Chardonnay)
1 Sprig	EACH fresh thyme, parsley and sage, minced
As needed	egg wash
4 Each	eggs, slightly beaten
1/2 Cup	flour
Pinch	freshly grated nutmeg
1/2 Cup	frozen cut okra
1/2 Cup	frozen lima beans
2 Cloves	garlic, minced
2 Each	green onions, thinly sliced
2 Teaspoons	ground cinnamon
To Taste	kosher salt and white pepper
1 Cup	milk
As needed	peanut oil
16-Ounces	plain, low-fat yogurt
4 Fresh	plum tomatoes, peeled and diced
12 rounds (about 12-ounces)	puff pastry dough, thawed and rolled to fit ramekins
1-1/2 Pounds	ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice
Pinch	salt
To Taste	salt and pepper
1-1/2 Quarts	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS
2 Medium	turnips, peeled and small dice
2 Cups	uncooked basmati rice
1/2 Cup	unsalted butter
2 Tablespoons	vegetable oil
2 Medium	Vidalia onions, small dice
1/2 Cup	Virginia salted peanuts, crushed
2 Small	white onions, peeled and cut into quarters