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Maple Roasted Turkey Breast Flat Bread
Smokey Turkey and Crab Filé Gumbo
Turkey Scaloppine Portuguese-Style
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AmountIngredient
1-3/4 Cup  all purpose flour
3/4 Cup  all-purpose flour
1 Cup  almonds, coarsely chopped
1 Pound  Andouille sausage
4  bay leaves
1 Tablespoon  black pepper
5 Pounds  BONE IN TURKEY, separated into thigh, leg and breast
3 Pounds  butternut squash, peeled
1-1/2 Tablespoons  cayenne pepper
3/4 Teaspoon  cayenne pepper
1/2 Bunch  celery, washed, rough chop, 1/2"
1-1/2 Teaspoons  chili powder
2 Cups  cooked rice
1-1/2 Gallons  DARK TURKEY STOCK
2 Tablespoons  Dijon mustard
1-1/4 Cups  dried cranberries
1-1/2 Teaspoons  dry mustard
1 Teaspoon  dry thyme
1  Dungeness crab, par cooked
1-1/2 Large  fennel bulbs, trimmed, cored and thinly sliced
1/2 Cup  filé powder (ground sassafras root)
1-1/2 Gallons  fish fume
1/3 Cup  fresh cilantro leaves, chopped
As needed  fresh sage leaves, chopped
1 Tablespoon  fresh thyme leaves
1 Head  garlic, cut in half
1/4 Cup  garlic, minced
6 Cloves  garlic, thinly sliced
1-1/4 Pounds  goat cheese
2 Teaspoons  ground black pepper
1-1/2 Tablespoons  ground cumin
1-1/2 Tablespoons  ground paprika
2 Teaspoons  ground white pepper
3 Cups, divided  high gluten flour
1/3 Cup  Hungarian paprika
4  jalapenos, cut in half
1/3 Cup  Kosher salt
1 Tablespoon  kosher salt
3 Large  lemons, juiced
1 Cup  maple syrup
As needed  oil
1 Teaspoon  oil
3 Cups  okra, sliced 1/2 inch
1-1/2 Pounds  okra, sliced 1/2 inch
1/3 Cup  olive oil
1/2 Cup  olive oil
10  onions, rough chop, 1/2"
2 Cups  peanut oil
1 Gallon (about 15 peppers), divided  peppers, red, yellow, & green, rough chop, 1/2"
18  plum tomatoes, roasted
6  poblanos, 1/2 inch dice
12  Roma tomatoes, quartered
Accompaniment  rosemary fries
1 Teaspoon  salt
As needed  salt and freshly ground black pepper
1 Bunch  scallion tops, thinly sliced
1 Bunch  scallions, sliced
2 Each  smoked ham hocks
1 Large  Spanish onion, chopped
1/2 Teaspoon  sugar
2 Cups  tomatoes, diced
1 4-1/2 to 5 Pound  TURKEY BREAST, with skin
6 Cups  TURKEY BROTH
6  TURKEY SAUSAGES, cut into medium dice
4 Pounds  TURKEY THIGH CUTLETS
3 Tablespoons  unsalted butter
1/3 Cup  warm water
3/4 Cup  water
3 Sprigs  whole fresh sage
1 (5/16-ounce) Packet  yeast




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