Amount	Ingredient
3-1/2 Pounds	all-purpose potatoes, peeled & cut into 2-inch chunks
1 ((6 to 8) Pound	BONE-IN TURKEY BREAST, fresh or thawed if frozen
4 Pounds	BONELESS TURKEY BREAST, sliced into medallions
2 Packages (5 ounces)	Boursin cheese with garlic and herbs, softened
1/3 Cup	brandy
4 Medium	celery roots, peeled, diced and blanched
2 Ounces	Cheddar cheese, grated
1 Teaspoon	cracked red pepper
2 Cups	dry plain bread crumbs
4 Cups	dry pumpkin seeds
2 Ounces	egg linguine, freshly cooked and drained
2 Cloves	fresh garlic, minced
2 Tablespoons	fresh parsley, minced
As needed	fresh sage leaves
1/4 Teaspoon	freshly grated nutmeg
1 Teaspoon	freshly ground black pepper, divided
To Taste	freshly ground pepper
2 Tablespoons	freshly squeezed lemon juice
2 Ounces	goat cheese
1	green bell pepper, seeded and julienned
1/4 Teaspoon	ground allspice
2 Tablespoons	minced fresh oregano
3 Ounces	olive oil
2 Tablespoons	olive oil, divided
1	red bell pepper, seeded and julienned
1/4 Teaspoon	rubbed sage
To Taste	salt
To Taste	salt and freshly ground black pepper
1 Teaspoon	salt, divided
3 Ounces	sour cream
2 Ounces	spinach linguine, freshly cooked and drained
1	sweet onion, sliced thin
4 Medium	sweet potatoes, peeled, diced and blanched
2 Ounces	Swiss cheese, grated
3 Ounces	TURKEY BACON
8 Slices	TURKEY BACON
6 Ounces	TURKEY BREAST, julienned
3 Ounces	TURKEY STOCK
1/2 Cup	whole milk, or half-and-half, heated
4 Ounces	wild mushrooms, cleaned and sliced