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| Amount | Ingredient |
| 2 Pounds | Brussels sprouts, cut in half |
| 1 Tablespoon | butter |
| 4 Tablespoons | butter |
| 1 Teaspoon | butter |
| 1/2 Ounce | butter |
| 1/3 Cup | dried cherries |
| 1/2 Ounce | flour |
| 1/2 Bunch | fresh basil |
| 12 Cloves | fresh garlic |
| 1/2 Bunch | fresh sage |
| As needed | fresh sage sprigs |
| 1/2 Teaspoon | fresh sage, chiffonade |
| As needed | olive oil |
| 2 Cups | olive oil |
| 1-1/2 Cups | polenta |
| 1/2 Cup | pomegranate molasses |
| To Taste | salt and freshly ground black pepper |
| To Taste | salt and freshly ground black pepper |
| To Taste | salt and freshly ground white pepper |
| To Taste | salt and freshly ground white pepper |
| 2 Tablespoons | sugar |
| 1-1/2 Cups | TURKEY STOCK |
| 4 (14-16 Ounces) | TURKEY TENDERLOINS |
| 4 Ounces | water |
| 1 Pint | whole milk |
| 1 Large | whole onion, sliced |
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