Amount	Ingredient
5	Bay leaves
10	Black peppercorns
1-1/2 pounds	BONELESS TURKEY BREAST, cut into 1-inch cubes
1/3 Cup	brandy
3 Tablespoons	butter
6 Tablespoons	butter, melted
1 pound	butternut squash (1 small), peeled and cut into 1/2-inch pieces
1 15-ounce	can chick peas, drained & rinsed
1 14 1/2-ounce	can reduced-sodium, fat-free chicken broth
2 medium	carrots, peeled and cut into 1/2-inch pieces
2 Ounces	Cheddar cheese, grated
2 Whole	cloves
4 Quarts	cold water
6 servings	couscous
1 teaspoon	dried rosemary
1 teaspoon	dried thyme
2 Ounces	egg linguine, freshly cooked and drained
3 Tablespoons	flour
2 Tablespoons	fresh parsley, minced
1/4 Teaspoon	freshly grated nutmeg
2 teaspoons	garlic, minced
4 Cloves	garlic, peeled and crushed
2 Ounces	goat cheese
1/4 cup	golden raisins
1	green bell pepper, seeded and julienned
1 large	green pepper, seeded and cut into 1-inch pieces
1/4 Cup	heavy cream
1 Quart	hot water
1 3 1/2-ounce	jar capers, drained & rinsed
12	kalamata olives, pitted
1-1/4 Cups	kosher salt
To Taste	kosher salt and freshly ground black pepper
4 Strips	lemon zest
1 large	lemon, thinly sliced
1/4 Cup	Madeira wine
2 Tablespoons	maple syrup
1 Cup	maple syrup
3 Ounces	olive oil
2 tablespoons	olive oil
1 large	onion, chopped
1 Medium	onion, thinly sliced
1 4-ounce	package Feta cheese, crumbled
1/4 teaspoon	pepper
1/4 Cup	prepared coffee
1	red bell pepper, seeded and julienned
2 tablespoons	red wine vinegar
3	Roma tomatoes, cut into quarters
1/2 teaspoon	salt
3 Ounces	sour cream
2 Ounces	spinach linguine, freshly cooked and drained
1	sweet onion, sliced thin
2 Ounces	Swiss cheese, grated
1/2 teaspoon	tumeric
3 Ounces	TURKEY BACON
6 Ounces	TURKEY BREAST, julienned
2 Cups	turkey drippings
1-2 Cups	TURKEY STOCK
3 Ounces	TURKEY STOCK
12-Pound	WHOLE TURKEY, fresh or thawed
4 Ounces	wild mushrooms, cleaned and sliced
1 large	zucchini, cut into 1/2-inch pieces