Amount	Ingredient
3/4 Cup	Apple Chutney
2 Ounces	apple juice
1 9-Inch	baked pie shell
1/2 Teaspoon	baking powder
1	Bay leaf
6 Ounces	blue cheese dressing
8	brioche buns
1/4 Cup	canned sliced mushrooms, drained well
Pinch	cayenne pepper
4 Ounces	celery, sliced, on the bias 1/4-inch thick
1 Cup	Cheddar cheese, grated
3 Tablespoons	chopped garlic
1 Pound	COOKED TURKEY BREAST, cut into 1-ounce pieces
3/4 Cup	COOKED TURKEY, chopped
1/2 Teaspoon	dried thyme leaves
3 Tablespoons	dry white wine
1/2 Teaspoon	each salt and pepper
4 Large	eggs
4 Each	eggs, slightly beaten
1 Cup	flour
1 Tablespoon	fresh ginger, peeled and minced
Pinch	freshly grated nutmeg
3 Medium	Granny Smith apples, peeled, cored and small dice
16 Leaves	green leaf lettuce, washed and chilled
2 Each	green onions, thinly sliced
1/4 Teaspoon	hot pepper sauce
1/2 Bunch	Italian parsley, chopped
2-3/4 Pounds	LEAN GROUND TURKEY
1/2 Medium	lemon, juiced
1 Cup	milk
1 Teaspoon	minced garlic
3 Tablespoons	olive oil
1/2 Cup	orange marmalade, heated
1 cup + 2 Tbsp.	Parmesan cheese, freshly grated
1 Can (8 ounces)	pineapple tidbits, drained and patted dry with towel
4 Ounces	Red Hot Chicken Wing Sauce
12 Ounces	romaine lettuce, cleaned, dried and coarsley chopped
1/4 Teaspoon	salt
Pinch	salt
To Taste	salt and freshly ground black pepper
3/4 Bunch	scallions, thinly sliced
1-1/2 Medium	shallots, minced
1 Cup	skim milk
2 Ounces	sourdough croutons
1-1/2 Large	Spanish onions, chopped
2 Medium	star anise
1/2 Teaspoon	sugar
3 Tablespoons	sugar
2 Cups	thinly sliced onion
4 Slices	TURKEY BACON, cooked and crumbled
1-3/4 Cups	TURKEY HAM, cut into 1/2-inch cubes
2-1/2 Pounds	TURKEY TENDERLOINS
1 Tablespoon	unsalted butter
	Vegetable cooking spray
1 Tablespoon	vegetable oil
1/2 Cup	white wine