| Amount | Ingredient |
| 1 Teaspoon | baking powder |
| 3 Tablespoons | canola oil |
| 2 Tablespoons | canola oil |
| 1/4 Teaspoon | cayenne pepper |
| 4 Ribs | celery, 1/4-inch dice |
| 1/4 Teaspoon | coriander |
| 1 Cup | corn kernels, fire roasted |
| 1-1/2 | cups bottled/prepared pasta sauce |
| 1 Tablespoon | dehydrated minced onion |
| 2 Cups | dried cranberries |
| 1 Cup | dried currants |
| 1/4 Teaspoon | dried marjoram |
| 1/2 to 1 Teaspoon | dried oregano leaves |
| 1/4 Teaspoon | dried parsley |
| 1-1/4 Teaspoons | dried sage leaves |
| 2 Cups | dry white wine |
| 1 | egg, beaten |
| 1 Cup | flour |
| As needed | fresh rosemary |
| 1/4 Cup | fresh sage, minced |
| Pinch | freshly ground black pepper |
| 1/2 Teaspoon | freshly ground black pepper |
| As needed | FULL-BODIED TURKEY STOCK |
| 4 Cups | FULL-BODIED TURKEY STOCK, DIVIDED |
| 1/4 Teaspoon | garlic powder |
| 1 Large | green pepper, seeded and cut into narrow strips |
| Pinch | ground allspice |
| Pinch | ground cloves |
| 1/2 Teaspoon | ground ginger |
| Pinch | ground nutmeg |
| 1 Pound | GROUND TURKEY, cold |
| To taste | kosher salt |
| 2 Drops | liquid smoke |
| 2 Teaspoons | olive oil |
| As needed | olive oil |
| 2 Large | onions, cut into narrow wedges |
| 1 Cup | organic, stone ground cornmeal |
| 1/2 Teaspoon | paprika |
| 1/2 Cup | pinon nuts, toasted |
| 1/4 Cup | poultry seasoning |
| 1 Teaspoon | poultry seasonings |
| 1 (11-Inch) | prepared pizza crust* (See note below) |
| 1 Large | red pepper, seeded and cut into narrow strips |
| 1 Teaspoon | salt |
| 2 Teaspoons | salt |
| As needed | seasoned flour |
| 8 ounces | shredded mixed Italian blend cheese, DIVIDED |
| 1 Cup | skim milk |
| 1 Teaspoon | sugar |
| 1/2 pound | sweet or spicy ITALIAN TURKEY SAUSAGE |
| 30 (2 to 3 Ounce) | TURKEY MEDALLIONS |
| 1 Large | yellow onion, 1/4-inch dice |