Amount	Ingredient
1/2 Cup	apple cider vinegar
1-1/2 Pounds	artichoke hearts, quartered (well drained)
2	bay leaves
1 Teaspoon	black pepper
10	black peppercorns
4 Pounds	brioche dough
2 Cups	broccoli florets
2 Medium	carrots, peeled, cut into 2-inch pieces
2	celery ribs, peeled, cut into 2-inch pieces
2-1/2 Cups	chopped COOKED TURKEY
1 Cup	chopped red bell pepper
1-1/2 Cups	chopped zucchini
2	cloves garlic, minced
1 Gallon	cold water
1 Tablespoon	dried basil
1/2 Teaspoon	dried Italian seasoning
1 Tablespoon	dried oregano
As needed	egg wash
1/2 Cup	extra virgin olive oil
1 Cup	fresh button mushrooms, sliced
2 Ounces	fresh garlic, chopped
2 Sprigs	fresh rosemary
1 Tablespoon	fresh rosemary, chopped
4 Sprigs	fresh thyme
1/2 Tablespoon	fresh thyme, chopped
1 Teaspoon	freshly grated nutmeg
2 Cloves	garlic, finely chopped
3 Cloves	garlic, minced
1 Loaf	Italian bread, sliced
1 Tablespoon	kosher salt
1 Large	lemon, zested and juiced
1/2 Cup	maple syrup
2 Tablespoons	olive oil
1 Medium	orange, peeled and juiced
1 Large	orange, zested and juiced
2 Medium	oranges, juiced
1/4 Teaspoon	pepper
1-1/2 Pounds	PEPPERED OR SMOKED TURKEY BREAST, cubed
2 Ounces	pine nuts, toasted
10 Ounces	prepared Alfredo sauce, refrigerated
2 Pounds	Provolone, sliced
1 Pound	red peppers, grilled, seeded & halved
2 Pounds	Ricotta
1 Tablespoon	rosemary sprigs, minced
1/4 Cup	salt
1 Teaspoon	salt
1-1/2 Teaspoons	salt
1/2 Cup	scallions, sliced thin
As needed	shredded Romano cheese
1/3 Cup	sliced green onions
1 Pound	spinach leaves, sauteed & drained well
1/2 Cup	sugar
2 Teaspoons	sugar
4-1/2 Pounds	TURKEY THIGHS, boned, skinned & cut in 3/4 inch cubes
1/2 Pound	uncooked linguine
1 Pound	unsalted butter, softened
2 Medium	white onions, peeled, cut into 2-inch pieces
1 Cup	whole milk
1 12-Pound	WHOLE TURKEY, fresh or thawed