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Green Onion and Cornbread Stuffing
Jalapeno Jelly Glazed Turkey Thighs
Polenta with Turkey and Mushrooms
Turkey Chowder with Sage
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AmountIngredient
1 Pound  assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or button)
1/4 Teaspoon  black pepper
1 Cup  celery, cut into 1/4-inch cubes
1/4 Cup  chopped fresh parsley for garnish
1 Can (10-1/2 ounces)  condensed French onion soup
2 Cups  COOKED TURKEY, cubed
1-1/2 Pounds  COOKED TURKEY, diced
2 Packages (8 ounces each)  cornbread stuffing mix
12 Ounces  diced onion (1/3-inch dice)
1 Tablespoon  fresh lime juice
6  Fresh sage leaves, finely chopped (2 teaspoons)
 fresh tarragon leaves for garnish
1 Tablespoon  fresh tarragon, minced
2 to 3 Sprigs  fresh thyme, leaves removed & chopped
1 Cup  green onions, thinly sliced
1-1/2 to 2 Cups  heavy cream
1/3 Cup  jalapeno jelly
To taste  kosher salt and freshly ground black pepper
1/4 Cup  margarine
2 Tablespoons  margarine
3 Tablespoons  olive oil
1/2 Cup  Parmesan cheese, freshly grated
6 Ounces  peeled and diced carrots, (1/3-inch dice)
1-1/2 Teaspoons  poultry seasoning
1 Teaspoon  salt, divided
4 Ounces  slab (unsliced) bacon, rind removed & cut into 1/3-inch dice
6 Ounces  sliced celery (1/3-inch slices)
5 Ounces  sweet corn kernels
1-1/2 Quarts  TURKEY STOCK
2 Pounds  TURKEY THIGHS
4 Tablespoons  unsalted butter
 vegetable cooking spray
1 Soup Can  water
2 Cups  whole milk
1 Cup  yellow cornmeal
1-1/2 Pounds  Yukon Gold or other all-purpose potatoes, diced




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