Amount	Ingredient
2	bay leaves
2 Cups	bean sprouts
1 Large Head (7 to 8 Ounces)	butterhead lettuce, leaves torn into bite size pieces
1 14-ounce	can tomatoes, drained
1 large	carrot, peeled and cut into 1/2-inch slices
1 stalk	celery, cut into 1-inch chunks
3 Cups	celery, medium dice
1/4 Teaspoon	coarse grind black pepper
1/2 teaspoon	coarsley ground pepper
3 Quarts	commercial grade mayonnaise, divided
As needed	cranberry sourdough bread
1 Cup	diced tomatoes
1/2 teaspoon	dried oregano
1/4 cup	dried tart cherries
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/4 Teaspoon	dry rubbing sage
4 Pounds	escarole
1 Clove	garlic, minced
1 teaspoon	garlic, minced
1 Tablespoon	garlic, minced
1/8 teaspoon	ground mace
2 Cups	hazelnuts, toasted and chopped
2-1/2 Cups	heavy cream
1/4 Cup	honey
1/4 Teaspoon	kosher salt
As needed	olive oil
1-Ounce	olive oil
1 large	onion, cut in half and quartered
3 Cups	orange juice
1/2 Pound	OVEN ROASTED TURKEY BREAST, cut in julienne strips
1 10-ounce	package frozen kernel corn
1 10-ounce	package frozen lima beans
3 sprigs	parsley
5	peppercorns
1/2 to 3/4 Cups	prepared ginger vinaigrette
2 Medium	red onions, julienne cut
1 large	red-skinned potato, cut into 1/2-inch cubes
3 Cups	sage leaves, stemmed and washed
2 Quarts	salad oil
1-1/2 teaspoons	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
1/4 Teaspoon	sesame oil
1 tablespoon	sugar
1 9-Pound	TURKEY BREAST
2 Pounds	TURKEY BREAST ROAST
2-1/2 Cups	TURKEY STOCK or chicken stock
1-1/2 pounds	TURKEY THIGHS, skin removed
As needed	unsalted butter
As needed	unsalted butter
1 Cup	unsalted whole peanuts
1 Cup	water chestnuts, well drained
5 to 6 cups	water to cover
1 cup	wild rice, cooked according to package directions
3 Pounds	yellow polenta