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étoile's Herbed Turkey and Sausage Dressing
Stuffed Turkey Breast with Pesto Sauce
White Turkey Chili
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AmountIngredient
1 Pound  bread, cut into 1/2-inch cubes
1/4 Teaspoon  cayenne pepper
1 Cup  chopped dried apricots
1 4-Ounce Can  chopped mild green chilies
2 Cups  chopped pecans
2 Cups  COOKED TURKEY, cut into 1/2-inch cubes
1/4 Teaspoon  dried marjoram leaves
1/2 Teaspoon  dried oregano
1/4 Teaspoon  dried rosemary, crushed
1 Teaspoon  dried thyme
4 Large  eggs, lightly beaten
2 Tablespoons  fresh chives, chopped
1/4 Cup  fresh cilantro, coarsely chopped
1/2 Pound  fresh mushrooms, chopped
1/4 Cup  fresh parsley, chopped
1/8 teaspoon  freshly grated nutmeg
2 Cloves  garlic, minced
1 Teaspoon  ground cumin
1 Teaspoon  ground ginger
1  jalapeno pepper, minced
1 Tablespoon  margarine
2 teaspoons  marjoram
1 Tablespoon  olive oil
1-1/2 Cups  onions, coarsely chopped
1/4 Cup  orange marmalade
1 Recipe  Pesto sauce
1/2 Cup  reduced-fat Monterey Jack cheese, grated
1 Cup  reduced-sodium chicken bouillon
1 teaspoon  rosemary, crushed
1 Tablespoon  rubbed sage
1/4 Teaspoon  salt
1 teaspoon  salt
1/2 Teaspoon  salt
2 Cups  sliced green onions
1 Recipe  Smoked Sausage Stuffing
1 Large  tart apple, chopped
3 Cups  thinly sliced carrots
4 Cups  thinly sliced celery
1 4-6 pounds  TURKEY BREAST, boning instructions defined below
1 Cup  TURKEY BROTH
2-1/4 Cups  TURKEY BROTH
1/2 Pound  TURKEY HAM, cubed
1 Pound  TURKEY SAUSAGE, casings removed
1/2 Cup  unsalted butter
1/2 Cup  unsalted butter
1 19-Ounce Can  white kidney beans (cannellini), drained and rinsed
1 (16-18 Pound)  WHOLE TURKEY, fresh or thawed if frozen




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