Amount	Ingredient
1/3 Cup	all-purpose flour
1-1/4 Pounds	apple butter
2 Each	bay leaves
As needed	blanched julienne carrots
12 Ounces	canned sliced water chestnuts, well drained
1 Cup	celery, chopped
1 Cup	chopped fresh parsley
4 Cups	cooked wild rice
4 Cups	cornbread, crumbled
1 Cup	diced celery
3 Cups	diced onions
1 Cup	Dijon mustard
8 Slices	dried bread, cubed
4 Teaspoons	dried tarragon
1 Large	egg, slightly beaten
As needed	fresh parsley
4 Cloves	garlic, minced
To Taste	kosher salt and freshly ground black pepper
20 Pieces	leaf lettuce, washed and drained
1 Quart	light or heavy cream
1/4 Cup	margarine
3/4 Cup	onion, chopped
1/4 Teaspoon	pepper
1/2 Teaspoon	poultry seasoning
2 Quarts	PULLED or COOKED TURKEY BREAST, medium dice
40 Slices	raisin bread, toasted
3/4 Teaspoon	salt
1/3 Cup	salted butter
1-1/4 Pounds	sharp Cheddar cheese, sliced
3 Cups	sliced carrots
5 Pounds	SMOKED TURKEY BREAST, sliced thin
1-3/4 Cups	TURKEY BROTH
1 Cup	TURKEY GIBLETS, cooked and chopped
1 Gallon	TURKEY STOCK (well-flavored)
1 Teaspoon	Worcestershire sauce