Amount	Ingredient
1 Pound	applewood smoked bacon (cooked and well drained)
1 to 2 Tablespoons	balsamic vinegar
2 Tablespoons	brown sugar
2 (12-inch) Squares	caul fat (lace fat)
2 Stalks	celery, cut in half
4 Ounces	chanterelle mushrooms, cleaned and chopped
6 to 8	Cherry tomatoes, halved
4 Ounces	chestnuts, peeled and chopped
1 Teaspoon	chili powder
1/8	chipotle pepper
4 Cups	cooked rice
1-1/2 Pounds	DELI or OVEN ROASTED TURKEY BREAST, sliced very thin
1 Tablespoon	Dijon mustard
1 Teaspoon	Dijon mustard
1/2 Cup	dried cranberries
1/4 Teaspoon	dried oregano
1/4 Cup	dry sherry
1 Cup	finely chopped scallions
2 Teaspoons	fresh gingerroot, peeled and grated
1/4 Cup	fresh lemon juice
1 Teaspoon	fresh parsley, chopped
1/4 Cup	fresh parsley, chopped
1 Teaspoon	fresh thyme
1 Pinch	freshly grated nutmeg
2 Tablespoons	freshly squeezed lemon juice
2 Cloves	garlic, minced
1 Large clove	garlic, minced
2 Cloves	garlic, minced
1/2 Teaspoon	ground paprika
4 Ounces	GROUND TURKEY
16 Thin slices	Havarti cheese
2 Tablespoons	honey
3/4 Cup	ketchup
1 Tablespoon	lemon juice
2 Teaspoons	lemon pepper seasonings
	Lemon wedges for garnish
1 Jar (6 ounces)	marinated artichoke hearts, drained, halved; juice reserved
	Non-stick cooking spray
2 Tablespoons	olive oil
2 Tablespoons	olive oil
2 Teaspoons	olive oil
1/4 Teaspoon	onion powder
1 Small to Medium	onion, cut in quarters
1/4 Cup	orange juice
1 Teaspoon	orange rind zest
1 Cup	panko breadcrumbs
1 Cup	red cranberry juice
1/8-1/4 Teaspoon	red pepper flakes
1 Cup	rosé wine, divided
To Taste	salt and freshly ground black pepper
1 Teaspoon	seasoned salt
1/2 Teaspoon	sesame oil
As needed	sesame seeds, toasted
8 (12-inch)	soft whole wheat flour tortillas
1/2 Cup	soy sauce
1 Medium	sweet onion, chopped fine
To taste	Tabasco
1 Pound	TURKEY BREAST CUTLETS, pounded to an even thickness
4 (4 to 6 Ounce)	TURKEY CUTLETS
4 Small	TURKEY DRUMSTICKS
1/2 Cup	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 (2-Pound)	TURKEY THIGHS (skin on, bone-in)
4	TURKEY WINGS, remove and discard tips
1/2 Cup	unsalted butter, divided
1 Tablespoon	unsalted butter, softened
2 Tablespoons	vegetable oil
1 - 12 to 15 pound	WHOLE TURKEY, fresh or thawed if frozen
1 Tablespoon	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
4 Ounces	yellow onion, minced