| 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 |