Amount	Ingredient
1/3 Cup	all-purpose flour
2 Each	bay leaves
1/4 Teaspoon	black pepper
As needed	blanched julienne carrots
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
12 Ounces	canned sliced water chestnuts, well drained
5	Carrots and scallions - cut in flower shapes
1 Cup	chopped fresh parsley
5	Cilantro sprigs
4 Cups	cooked wild rice
1 Tablespoon	cornstarch
1 Cup	diced celery
3 Cups	diced onions
1 Cup	Dijon mustard
4 Teaspoons	dried tarragon
1/4 cup	dry white wine
1/4 Cup	dry white wine
As needed	fresh parsley
4 Cloves	garlic, minced
1 Clove	garlic, minced
1/3 Pound	green beans, split lengthwise and lightly steamed
2 Cups	hot, cooked Chinese noodles
To Taste	kosher salt and freshly ground black pepper
1 Quart	light or heavy cream
2 Medium carrots	peeled and cut in julienne strips
1 Teaspoon	peeled, minced fresh gingerroot
2 Quarts	PULLED or COOKED TURKEY BREAST, medium dice
1 Tablespoon	reduced-sodium soy sauce
2 Tablespoons	reduced-sodium soy sauce
2 Tablespoons	rice vinegar (alternative: white vinegar)
1/3 Cup	salted butter
3 Cups	sliced carrots
1 Tablespoon	sugar
1/2 Cup	thinly sliced scallions
1 Gallon	TURKEY STOCK (well-flavored)
1-1/2 Tablespoons	vegetable oil
1 Teaspoon	Worcestershire sauce