| Amount | Ingredient |
| 1/3 Cup | all-purpose flour |
| 2 Each | bay leaves |
| 1 Teaspoon | black pepper |
| As needed | blanched julienne carrots |
| 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 |
| 4 Teaspoons | dried tarragon |
| 1 Large | egg |
| 1/2 Cup | finely chopped onion |
| As needed | fresh parsley |
| 4 Cloves | garlic, minced |
| 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 |
| 1 Quart | light or heavy cream |
| 1 Tablespoon | margarine |
| 1/4 Cup | orange marmalade |
| 1 Recipe | Pesto sauce |
| 2 Quarts | PULLED or COOKED TURKEY BREAST, medium dice |
| 1/2 Cup | quick-cooking oats |
| 1/2 Teaspoon | salt |
| 1/3 Cup | salted butter |
| 3 Cups | sliced carrots |
| 1 Recipe | Smoked Sausage Stuffing |
| 1/3 Cup | spaghetti sauce |
| 1 4-6 pounds | TURKEY BREAST, boning instructions defined below |
| 1 Gallon | TURKEY STOCK (well-flavored) |
| 1 Teaspoon | Worcestershire sauce |