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Shopping List
| Amount | Ingredient |
| 2 1-pound | acorn squash |
| 1/4 Cup | apple jelly |
| 2 Tablespoons | brown sugar |
| 1 Teaspoon | canola oil |
| 1/2 Cup | celery, chopped fine |
| 2 Stalks | celery, cut in half |
| 2 Tablespoons | Dijon-style mustard |
| 1/2 Pound | FRESH TURKEY SAUSAGE |
| 1/2 Cup | fresh white bread crumbs |
| 1/4 Teaspoon | freshly ground black pepper |
| 1 Cup | Granny Smith apple, peeled, cored & chopped fine |
| 1/2 Teaspoon | ground paprika |
| 1/4 Cup | honey |
| 1/2 Teaspoon | kosher salt |
| 1 Tablespoon | lemon juice |
| 1/4 Teaspoon | onion powder |
| 1 Small to Medium | onion, cut in quarters |
| 1/4 Cup | orange juice |
| 1 Cup | rosé wine, divided |
| 1/4 Teaspoon | sage leaves |
| 1 Teaspoon | seasoned salt |
| 1 4-6 pound | TURKEY BREAST, fresh or thawed |
| 1/2 Cup | unsalted butter, divided |
| As needed | vegetable cooking oil |
| 1 - 12 to 15 pound | WHOLE TURKEY, fresh or thawed if frozen |
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