Amount	Ingredient
1 Pound	applewood smoked bacon (cooked and well drained)
1 to 2 Tablespoons	balsamic vinegar
2 (12-inch) Squares	caul fat (lace fat)
2 Stalks	celery, cut in half
4 Ounces	chanterelle mushrooms, cleaned and chopped
6 to 8	Cherry tomatoes, halved
4 Ounces	chestnuts, peeled and chopped
1/8	chipotle pepper
1-1/2 Pounds	DELI or OVEN ROASTED TURKEY BREAST, sliced very thin
1/2 Cup	dried cranberries
1/4 Teaspoon	dried oregano
1 Cup	finely chopped scallions
1/4 Cup	fresh parsley, chopped
1 Teaspoon	fresh thyme
1 Pinch	freshly grated nutmeg
1 Large clove	garlic, minced
2 Cloves	garlic, minced
1/2 Teaspoon	ground paprika
4 Ounces	GROUND TURKEY
16 Thin slices	Havarti cheese
1 Tablespoon	lemon juice
1 Jar (6 ounces)	marinated artichoke hearts, drained, halved; juice reserved
2 Teaspoons	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
1/4 Teaspoon	onion powder
1 Small to Medium	onion, cut in quarters
1/4 Cup	orange juice
1 Cup	panko breadcrumbs
1 Cup	red cranberry juice
1/8-1/4 Teaspoon	red pepper flakes
1 Cup	rosé wine, divided
To Taste	salt and freshly ground black pepper
1 Teaspoon	seasoned salt
8 (12-inch)	soft whole wheat flour tortillas
1/2 Cup	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 (2-Pound)	TURKEY THIGHS (skin on, bone-in)
1/2 Cup	unsalted butter, divided
1 Tablespoon	unsalted butter, softened
1 - 12 to 15 pound	WHOLE TURKEY, fresh or thawed if frozen
4 Ounces	yellow onion, minced