Amount	Ingredient
1/3 Cup	all purpose flour
2 Cups	apple cider
1 Tablespoon	butter, melted
8 Large	button mushrooms, or 4 Portabello mushrooms
1/4 Cup	canola oil
4 Ounces	Chevre (soft goat cheese) OR substitute softened cream cheese
4 Cups	cold water
1/4 Pound	COOKED TURKEY, chopped
1 Teaspoon	cracked black pepper
1/2 Pound	CRACKED PEPPER TURKEY BREAST, sliced thin and minced
1/2 Teaspoon	dried sage
1/4 Teaspoon	dried thyme
2/3 Cup	fresh bread crumbs
As needed	fresh thyme sprigs
1/3 Cup	fresh thyme, chopped
As needed	freshly cracked black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	garlic powder
1 Large clove	garlic, minced
2 Tablespoons	ground coriander
1 Tablespoon	ground cumin
2 Tablespoons	Italian herb blend
2 Tablespoons	kosher salt
2 Teaspoons	kosher salt
3 Tablespoons	light cream
2 Tablespoons	minced fresh basil
1/4 Cup	minced green onion
1/4 Cup	minced oil-packed sun dried tomatoes, drained
4-1/2 Pounds	mushroom pasta, cooked and drained
1/2 Cup	olive oil
2 Tablespoons	Parmesan cheese, grated
2 Tablespoons	parsley, chopped
2-1/2 Quarts	port wine
1 Package	reserved giblets (do not use liver)
4-1/2 Pounds	root vegetables, roasted
1 Teaspoon	salt
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and pepper
1 Cup	sour cream
36 Slices	TURKEY BACON, blanched
3 Slices	TURKEY BACON, cut into 1/4-inch pieces
36 3 to 4 Ounce	TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness
As needed	unsalted butter, melted
1 Tablespoon	white pepper
1 (12 to 14) Pound	WHOLE TURKEY (thawed or fresh) reserve giblets
16 Small	Yukon Gold potatoes OR red potatoes, washed