Amount	Ingredient
1 Each	bay leaf
2	bay leaves
1 Cup	braising turkey stock
1 Cup	brown sugar
2 Tablespoons	butter
2 Tablespoons	butter
4 Ounces	canned mushroom slices, well drained
2 Each	carrots, large dice
2 Stalks	celery, large dice
1 Tablespoon	chopped fresh rosemary or thyme
As needed	cold water
3 Cups	day old bread, cubed
2 Tablespoons	Dijon mustard
1/2 Cup	dry plain bread crumbs
3 Cups	dry white wine
1 Large	egg, beaten
	Fennel Hash
1 Cup	fresh bread crumbs
2 Tablespoons	fresh dill, minced
4 Cups	fresh fennel, 1/2 inch dice
3 Cloves	fresh garlic, minced
1/4 Cup	fresh parsley, chopped
1 Teaspoon	fresh sage leaves, chopped
2 Teaspoons	fresh tarragon leaves
3 Pounds	FRESH TURKEY BREAST
To Taste	freshly ground black pepper
To Taste	freshly squeezed lemon juice
2 cloves	garlic, sliced very thin
1 Cup	grated Romano cheese
As needed	green leaf lettuce, washed, drained and chilled
3 Pounds	GROUND TURKEY
1 Cup	Kosher salt
24	large eggs, poached
2	large red bell peppers, seeded and 1/4 inch dice
1-1/4 Cups	mayonnaise
1/4 Cup	minced celery
4 Ounces	Monterey Jack cheese, grated
8 Each	multi-grain rolls, split and lightly toasted
2 Tablespoons	mustard
1	onion, large dice
4 (2-Ounce) Slices	OVEN ROASTED TURKEY
2 Pounds	red bliss potatoes, 1/2 inch dice
1 Cup	red onion, 1/4 inch dice
1 8-Ounce tube	refrigerated crescent dinner rolls
As needed	roasted red peppers
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
2	shallots, minced
1 Each	Spanish onion, diced
2 Teaspoons	Tabasco
As needed	thinly sliced red onion rings
1	TURKEY BREAST, seasoned with butter, salt and freshly ground pepper
2 Cups	TURKEY BROTH
1 Cup	TURKEY GRAVY, heated to boiling stage
2 Medium	TURKEY LEGS
1 Quart	TURKEY STOCK
2	TURKEY THIGHS, boned
1/4 Cup	vegetable oil
1 Quart	water
1 Large	whole egg, beaten
24 slices	whole grain bread, toasted and sliced
2 Teaspoons	Worcestershire sauce