Amount	Ingredient
2 Tablespoons	balsamic vinegar
4 Ounces	canned mushroom slices, well drained
1-1/2 Cups	celery, chopped
5 Cups	Cheddar cheese, shredded
4 Cups	cornbread, crumbled
10 Slices	dried bread, cubed
1/2 Cup	dry plain bread crumbs
1 Large	egg, beaten
2	eggs, slightly beaten
20 8 to 9 inch	flour tortillas, warm
2 Teaspoons	fresh tarragon leaves
1/4 Teaspoon	freshly ground black pepper
2-1/2 Cups	guacamole, prepared
1 Pound	ITALIAN TURKEY SAUSAGE
1/4 Cup	jalapeno peppers, seeded and chopped
4 Ounces	Monterey Jack cheese, grated
5 Cups	Monterey Jack cheese, shredded
1 Tablespoon	olive oil, divided
1 Cup	onion, chopped
4 (2-Ounce) Slices	OVEN ROASTED TURKEY
1 Teaspoon	poultry seasoning
1 Medium	red bell pepper, seeded & cut into 1/4-inch strips
1 8-Ounce tube	refrigerated crescent dinner rolls
2-1/2 Cups	salsa, prepared medium/hot
1-1/2 Teaspoons	salt
1/2 Teaspoon	salt
1-1/4 Cups	sour cream
2 Tablespoons	sugar
1 Pound	Swiss chard, stalks removed & coarsely chopped
1 Cup	TURKEY BROTH
1 Cup	TURKEY GRAVY, heated to boiling stage
20 Each (5 Pounds total)	TURKEY STEAKS, thawed
1 Pound	TURKEY TENDERLOINS, cut into 1/4-inch strips
1 Medium	yellow bell pepper, seeded & cut into 1/4-inch strips