Amount	Ingredient
1 Tablespoon	black pepper
1 Pound	bread, cut into 1/2-inch cubes
2 Tablespoons	brown sugar
4 Cups	brown sugar, ** SEE NOTE
1	carrot, peeled & cut into 1-inch chunks
1/8 Teaspoon	cayenne pepper
1/2 Cup	celery, chopped
1 Small stalk	celery, cut into 1-inch chunks
1 Cup	chopped dried apricots
2 Cups	chopped pecans
1/4 Teaspoon	dried marjoram leaves
1/2 Cup	dried rosemary leaves
1/4 Teaspoon	dried rosemary, crushed
1 Teaspoon	dried rosemary, crushed
1 Teaspoon	dried thyme
1/2 Cup	dried thyme leaves
1/2 Cup	dry red wine
3/4 Cup	dry white wine
1	egg, slightly beaten
4 Large	eggs, lightly beaten
2-1/2 Cups	French bread, day old and cut into 1/2-inch cubes
2 Tablespoons	fresh chives, chopped
As needed	fresh fruit for garnish
1/2 Pound	fresh mushrooms, chopped
1/4 Cup	fresh parsley, chopped
1/8 teaspoon	freshly grated nutmeg
2 10-ounce Packages	frozen chopped spinach, thawed and well drained
2 Teaspoons	garlic powder
1/4 Cup	green onion, chopped
1/4 Cup	green onion, chopped
2 Gallons*	icy cold water
3/4 Cup	ketchup
2 teaspoons	marjoram
1 Can (8 ounces)	mushroom stems and pieces, drained
1/4 Cup	onion, chopped
1 Small	onion, peeled and quartered
1 Pound	OVEN ROASTED TURKEY BREAST, sliced thin
2 Tablespoons	Pesto sauce
1/4 Cup	pine nuts, toasted
	Roasted Red Pepper Sauce
1 teaspoon	rosemary, crushed
1 Tablespoon	rubbed sage
8 Slices	rye bread
2 Tablespoons	salt
1 teaspoon	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1/2 Cup	sauerkraut, well drained
2 Cups	sliced green onions
1 Pound	SMOKED TURKEY SAUSAGE, chopped
1/2 Cup	sweet honey mustard
8 Slices	Swiss cheese
2 Cups	table salt (do not substitute equal amounts of kosher salt)
1 Large	tart apple, chopped
3 Cups	thinly sliced carrots
4 Cups	thinly sliced celery
1 Pound	TURKEY BREAKFAST SAUSAGE, squeezed from casings
1 Cup	TURKEY BROTH
2-1/4 Cups	TURKEY BROTH
2 Pounds	TURKEY CUTLETS, pounded to 1/4 -1/8-inch thick
1/2 Pound	TURKEY HAM, cubed
1 Pound	TURKEY SAUSAGE, casings removed
1/2 Cup	unsalted butter
1/2 Cup	unsalted butter
1/2 cup	unsalted butter, melted
4-6 Tablespoons	unsalted butter, melted
1/4 Cup	unsalted butter, softened
1/4 Teaspoon	white pepper
1 15-pound	WHOLE TURKEY, (not self-basting or kosher) thawed, giblets and neck removed
1 (16-18 Pound)	WHOLE TURKEY, fresh or thawed if frozen
1 12 to 14 pound	WHOLE TURKEY, thawed completely if frozen