      |
  |
      |
     |
 |
 |
Shopping List
| Amount | Ingredient |
| 3 Ounces | balsamic vinegar |
| 1 Can (15-ounces) | black beans, rinsed and well drained |
| 1/2 Teaspoon | black pepper, ground |
| 1 Cup | carrots, 1/4-inch diced |
| 1/4 Teaspoon | cayenne pepper |
| 1/8 Teaspoon | celery seed |
| 1/2 Cup | celery, 1/4-inch diced |
| 1 Teaspoon | chili powder |
| 1 Tablespoon | chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary |
| 1 Can (8 3/4-ounces) | corn, drained |
| As needed | cracked black pepper |
| 1 Teaspoon | cumin |
| 1/2 Cup | diced button mushrooms |
| 1/2 Cup | diced celery |
| 4 Cups | diced day-old bread |
| 1-2/3 Cups | diced tomatoes (canned) with juice |
| 1 Cup | diced yellow onions |
| 1 Tablespoon | dried basil leaves |
| 3/4 Cup | dried tart cherries, coarsely chopped |
| 1 Cup | dry white wine |
| 2 Tablespoons | fresh cilantro, chopped |
| 12 Cloves | fresh garlic, peeled |
| 3/4 Cup | fresh oregano leaves, stripped from stem |
| 3 Tablespoons | fresh parsley, chopped |
| 12 Ounces | fresh white mushrooms, cleaned |
| 3 Medium Cloves | garlic, crushed |
| 24 Large | grape tomatoes |
| 1/2 Teaspoon | ground black pepper |
| 1/3 Cup | hazelnuts, toasted, chopped |
| 1 | jalapeno pepper, seeded and minced |
| 2 | Large eggs, beaten |
| As needed | lettuce leaves, washed, drained and chilled |
| 1 | lime, quartered |
| 1-1/2 Teaspoons | minced fresh garlic |
| 1/4 Cup | minced fresh parsley |
| 1-1/2 Teaspoons | minced fresh rosemary |
| 1-1/2 Teaspoons | minced fresh sage |
| 1-1/2 Teaspoons | minced fresh thyme |
| 3 Ounces | olive oil |
| 2 Teaspoons | olive oil |
| 1/4 Cup | olive oil, DIVIDED |
| 1/2 Cup | onion, 1/4-inch diced |
| 1/3 Cup | onion, chopped |
| 2 Medium | onions (about 8 ounces) |
| As needed | Parmesan cheese, grated |
| 1/4 Teaspoon | pepper, freshly ground |
| 2-1/2 Cups | pinto beans, canned, drained and rinsed |
| 1-2/3 Cups | potatoes, peeled, 3/8-inch diced |
| 1-1/2 Pounds | PULLED TURKEY or COOKED TURKEY, 3/4-inch diced |
| 12 | rectangular crusty rolls, split, buttered and toasted |
| 3 Pounds | ROASTED TURKEY, sliced thin |
| 1 Teaspoon | salt |
| 1/2 Teaspoon | salt |
| 3/4 Teaspoon | salt |
| 1 Teaspoon | salt |
| 1/3 Cup | salted butter |
| 2 Tablespoons | salted butter, melted |
| 4 Ounces | shiitake mushrooms, cleaned |
| 2-1/2 Cups | small shell pasta, uncooked |
| 3/4 Teaspoon | sugar |
| 5 Medium | sweet potatoes, peeled (about 2 pounds) |
| 1 Cup | tomato sauce |
| 1/3 Cup | tomato, chopped |
| 3 Ounces | TURKEY BACON, diced |
| 1/2 Cup | TURKEY BROTH |
| 3-3/4 Quarts | TURKEY STOCK |
| 1 Pound | TURKEY TENDERLOINS |
| 1 | whole (5-6 pound) TURKEY BREAST, BONE-IN, well chilled |
| 1-1/2 Pounds | yellow onions, sliced thin |
| 2-1/2 Cups | zucchini, quartered and sliced 1/4 inch |
