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Creamy Turkey Stew in a Bread Bowl
Grilled Citrus Turkey Tenderloins
Slow Roasted Turkey Thighs
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AmountIngredient
2 Tablespoons  all-purpose flour
2 (12-inch) Squares  caul fat (lace fat)
2  Celery stalks, sliced
4 Ounces  chanterelle mushrooms, cleaned and chopped
4 Ounces  chestnuts, peeled and chopped
1 Tablespoon  chili powder
1/3 Cup  cilantro, chopped
1-1/2 Teaspoon  cumin
2 Cups  dry white wine
2 Cups  fresh button mushrooms, cleaned and cut in chunks
As needed  fresh cilantro leaves
3/4 Cup  fresh lemon juice
3/4 Cup  fresh lime juice
1/4 Cup  fresh parsley, chopped
1 Tablespoon  fresh rosemary, chopped
1 Teaspoon  fresh thyme
1 Pinch  freshly grated nutmeg
1-1/2 Teaspoon  freshly ground pepper
1 Large  garlic clove, minced
2 Cloves  garlic, minced
1 Tablespoon  garlic, minced
4 Ounces  GROUND TURKEY
1/2 Cup  half and half cream
3 Ounces  honey
2  Large carrots, peeled and sliced
4  large Kaiser buns
2  Medium potatoes, peeled and diced
3 Tablespoons  oil
2 Tablespoons  olive oil
2 Tablespoons  olive oil
3 Medium  onions, chopped
3/4 Cup  orange juice
1 Cup  panko breadcrumbs
1 Teaspoon  salt
To Taste  salt and freshly ground black pepper
To Taste  salt and freshly ground black pepper
1 Pound  TURKEY BREAST or THIGHS, cut into cubes
1 Cup  TURKEY or low-sodium chicken stock
1/2 Cup  TURKEY STOCK
24 4-Ounce  TURKEY TENDERLOINS, butterflied
2 (2-Pound)  TURKEY THIGHS (skin on, bone-in)
2 Tablespoons  unsalted butter
1 Tablespoon  unsalted butter, softened
3 Ounces  vegetable oil
4 Ounces  yellow onion, minced




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