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Shopping List
| Amount | Ingredient |
| 1 Tablespoon | butter, melted |
| 8 Large | button mushrooms, or 4 Portabello mushrooms |
| 1 Large | carrot, peeled and cut in 3 chunks |
| 2 Stalks | celery, rough cut |
| 1-1/2 Pounds | Cheddar cheese sauce |
| 1/4 Cup | chili powder |
| 3 Quarts | cold water |
| 1/4 Pound | COOKED TURKEY, chopped |
| 1 Pound | corn tortillas, chopped in 1/2-inch cubes |
| 1-1/2 Teaspoons | dried oregano |
| 1/4 Teaspoon | dried thyme |
| 2/3 Cup | fresh bread crumbs |
| 2 Ounces | fresh jalapeņos, seeded and small dice |
| 2 Tablespoons | freshly squeezed lemon juice |
| 1 Large clove | garlic, minced |
| 3 Tablespoons | garlic, minced |
| 2 Teaspoons | ground cumin |
| 1 Teaspoon | hot pepper sauce |
| 3 Tablespoons | light cream |
| 4 Ounces | old fashioned biscuit gravy mix |
| 2 Tablespoons | Parmesan cheese, grated |
| 2 Tablespoons | parsley, chopped |
| To Taste | salt and freshly ground pepper |
| To Taste | salt and pepper |
| 1 Large | sweet onion, quartered |
| 1-1/2 Pounds | tomato puree |
| 3 Slices | TURKEY BACON, cut into 1/4-inch pieces |
| 4 Pounds | TURKEY PARTS (wings, legs, thighs, breast) |
| 1 Pound | unsalted butter |
| 1 Pound | yellow onions, diced |
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