| 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 |