Amount	Ingredient
1-3/4 Cup	all purpose flour
1/3 Cup	all-purpose flour
2 Each	bay leaves
1 Teaspoon	black pepper
As needed	blanched julienne carrots
3 Pounds	butternut squash, peeled
12 Ounces	canned sliced water chestnuts, well drained
1 Cup	chopped fresh parsley
1/3 Cup	chopped parsley
4 Cups	cooked wild rice
1 Cup	diced celery
3 Cups	diced onions
1 14-1/2 Can	diced tomatoes with dried herbs, undrained AND divided
1 Cup	Dijon mustard
1 Teaspoon	Dijon mustard
1-1/4 Cups	dried cranberries
4 Teaspoons	dried tarragon
1 Large	egg
1/2 Cup	finely chopped onion
As needed	fresh parsley
1 Teaspoon	fresh parsley, chopped
As needed	fresh sage leaves, chopped
1 Tablespoon	fresh thyme leaves
2 Tablespoons	freshly squeezed lemon juice
4 Cloves	garlic, minced
1-1/4 Pounds	goat cheese
1/3 Cup	grated Parmesan cheese
1 Teaspoon	ground ginger
8 Ounces	GROUND TURKEY
12 Ounces	ITALIAN TURKEY SAUSAGE, removed from casings
To Taste	kosher salt and freshly ground black pepper
2 Teaspoons	lemon pepper seasonings
	Lemon wedges for garnish
1 Quart	light or heavy cream
1 Cup	maple syrup
1 Tablespoon	margarine
	Non-stick cooking spray
1 Teaspoon	oil
1/4 Cup	orange marmalade
1 Recipe	Pesto sauce
2 Quarts	PULLED or COOKED TURKEY BREAST, medium dice
1/2 Cup	quick-cooking oats
Accompaniment	rosemary fries
1 Teaspoon	salt
1/2 Teaspoon	salt
As needed	salt and freshly ground black pepper
1/3 Cup	salted butter
3 Cups	sliced carrots
1 Recipe	Smoked Sausage Stuffing
1/3 Cup	spaghetti sauce
1/2 Teaspoon	sugar
1 Pound	TURKEY BREAST CUTLETS, pounded to an even thickness
1 4-6 pounds	TURKEY BREAST, boning instructions defined below
1 4-1/2 to 5 Pound	TURKEY BREAST, with skin
1 Gallon	TURKEY STOCK (well-flavored)
1/3 Cup	warm water
3/4 Cup	water
3 Sprigs	whole fresh sage
1 Teaspoon	Worcestershire sauce
1 Tablespoon	Worcestershire sauce
1 (5/16-ounce) Packet	yeast