Amount	Ingredient
2 Small	bay leaves
1/3 Pound	carrots, coarsely chopped
1/3 Pound	celery with leaves, coarsely chopped
1 Pound	celery, diced
6 Quarts	cold water
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
1/2 Teaspoon	cracked black peppercorns
1/2 Teaspoon	dried thyme
3-3/4 Cups	Feta cheese, crumbled
3 Cups	flour
1 Teaspoon	fresh gingerroot, peeled and minced
1/4 Cup	fresh parsley, chopped
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
As needed	garlic croutons
1 Clove	garlic, crushed
To taste	kosher salt
1-1/2 Cups	margarine
1 Quart	milk, heated
1 Teaspoon	minced garlic
1/3 Pound	onion, coarsely chopped
1 Cup	onions, finely chopped
4	parsley stems, chopped
1-1/2 Cups	pimiento, chopped
20 10-inch Pieces	pita bread
3/4 Cup	plain barbecue sauce
3-3/4 Cups	portabella mushrooms, small dice
2-1/2 Cups	prepared basil pesto
1-1/2 Pounds	PULLED TURKEY or COOKED TURKEY, light and dark meat, cubed
3 Tablespoons	reduced-sodium soy sauce
1 Tablespoon	salt
2-1/2 Cups	scallions, chopped
2 Tablespoons	sesame seeds, toasted
1/4 Cup	sliced green onions, white and green parts
4	tarragon stems, chopped
1/2 Teaspoon	thyme, ground
8 Pounds	TURKEY BONES, cut into 3-inch chunks
6 Quarts	TURKEY BROTH, heated
2 Pounds	TURKEY THIGHS, skinned and excess fat removed
1/2 Teaspoon	white pepper, ground