Amount	Ingredient
3-1/2 cups	*hot turkey broth (See note #4)
1 (4 Pound)	BONLESS TURKEY BREAST, skin on, with 2 halves cut apart and netting removed
3/4 Cup	Braeburn or Jonathan apple, diced
2/3 Cup	chopped celery
1/3 Cup	chopped green pepper
2/3 Cup	chopped onion
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
1-1/2 Teaspoons	creole seasoning *
1-1/2 Ounces or 3 Medium	dried ancho chiles, stemmed and seeded
1/4 Cup	dried apricots, diced
2 tablespoons	dried minced onion
3 Ounces or 6 Medium	dried mulato chiles, stemmed and seeded
1-1/2 Ounces or 5 Medium	dried pasilla chiles, stemmed and seeded
1-1/2 Tablespoons	extra virgin olive oil
4 Ounces	fettuccine, cooked according to package directions
1 Slice	firm white bread, darkly toasted and broken into several pieces
Watercress or parsley	for garnish
1/4 Pound	fresh button mushrooms, cleaned and sliced
3 Teaspoons	fresh rosemary, finely chopped
1/4 Teaspoon	freshly ground anise seed
1/4 Teaspoon	freshly ground black pepper
To Taste	Freshly ground pepper
4 Cloves	garlic
1 Clove	garlic, minced
3/4 Cup	Granny Smith apple, diced
1/4 Cup	grated Parmesan cheese
3 Tablespoons	green onion, minced
1/2 Teaspoon	ground cinnamon (preferably freshly ground Mexican canela)
1/8 Teaspoon	ground cloves
2 packages (8 ounces each)	herb seasoned stuffing mix
To Taste	kosher salt
3 Tablespoons	lemon juice
4 Ounces	light cream cheese, softened
1 Can (8 ounces)	low-sodium stewed tomatoes, drained
1 Tablespoon	margarine
4 tablespoons	margarine, melted
1 Ounce	Mexican chocolate, roughly chopped
1 can (8 ounces)	mushroom stems and pieces
1 teaspoon	poultry seasoning
2 Ounces	raisins
1/2 Teaspoon	salt
1-3/4 teaspoons	salt
1/2 Cup (2-1/2 Ounces)	sesame seeds, divided
4 to 5 Tablespoons	sugar
5 Ounces (3 Medium)	tomatillos, husked and rinsed
1/2 pound	TURKEY BREAKFAST SAUSAGE, cooked and cases removed
2 Ounces	unskinned almonds
	vegetable cooking spray
	vegetable cooking spray
1/2 Cup	vegetable oil
3/4 Cup	yellow bell pepper, diced