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Saltimbocca Sandwich
Turkey and Vegetable Curry
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AmountIngredient
4 Cups  carrots, peeled and sliced
1 Cup  cashews, roasted and salted
4 Cups  cauliflower, cut into florets
1 Teaspoon  chili powder
As needed  cooked hot jasmine rice
12 Cups  COOKED TURKEY, cut in chunks* and held in the refrigerator
1 Pound  cream cheese, room temperature
16 Slices  flatbread
2 Cups  fresh or frozen peas
4 Teaspoons  garam masala
4 Cloves  garlic, minced
1/4 Cup  hot curry powder (mild or regular may also be used)
12 Ounces  lettuce leaves, washed and dried
1 Pound  Mascarpone cheese, room temperature
1/2 Cup  oil
4 Teaspoons  paprika
4 Cups  potatoes, peeled and diced
1 Pound  prosciutto, thinly sliced
4 Bunches  sage leaves, separated
1 Pound  SMOKED TURKEY BREAST, thinly sliced
4 Cups  tomato, skinned and chopped
1 Quart  TURKEY STOCK, low-sodium chicken stock or cold water
1 Teaspoon  turmeric
As needed  vegetable oil
2 Cups  yellow onion, diced




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