Amount	Ingredient
2	bay leaves
10	black peppercorns, whole
1-1/2 Pounds	button mushrooms, cleaned and sliced
2 Medium	carrots, peeled, cut into 2-inch pieces
2	celery ribs, peeled, cut into 2-inch pieces
3 Cups	celery, chopped
1/3 cup	chopped fresh basil
1 Gallon	cold water
2 Teaspoons	dried basil
1 Teaspoon	dried marjoram
2 Teaspoons	dried oregano
1 Tablespoon	dried oregano leaves
1-1/2 Teaspoons	dried sage leaves
6 Cups	dry bread crumbs
1 Large	egg yolk, lightly beaten
16-Ounces	fat- free cream cheese, softened
4 Ounces	fresh fettuccine
2 Sprigs	fresh rosemary
1 Tablespoon	fresh rosemary, chopped
4 Sprigs	fresh thyme
1/2 Tablespoon	fresh thyme, chopped
1/4 Teaspoon	freshly ground black pepper
2 Cloves	garlic, finely chopped
1 Ounce	grated Parmigiano-Reggiano
4 Ounces	half and half cream
1 (10.5-Ounce)	jar red pepper jelly
To Taste	kosher salt and freshly ground black pepper
2	Large eggs
1 Cup	light sour cream, spoon off liquid
1/2 Cup	maple syrup
1 Tablespoon	olive oil, divided
1 Medium	orange, peeled and juiced
2 Medium	oranges, juiced
	Parmesan cheese, (optional)
1/2 Cup	Parmesan cheese, shredded
1 Cup	part-skim Ricotta cheese
1/4 Teaspoon	pepper
1/4 Cup	prepared spaghetti sauce, heated
1/4 Cup grated	reduced-fat Mozzarella cheese
1/4 Cup	salt
1/4 Teaspoon	salt
1-1/2 Teaspoons	salt
To Taste	salt and freshly ground black pepper
1/3 Cup	seasoned bread crumbs
3 Ounces	SMOKED TURKEY BREAST, julienne
1/2 Cup	sugar
3 Cups	sweet onion, chopped
12 Slices	TURKEY BACON, cut into 1-inch slices
1 Pound	TURKEY CUTLETS
1-1/2 Pounds	TURKEY SAUSAGE, cooked and drained
1 Tablespoon	unsalted butter
1/2 Cup	unsalted butter
1 Pound	unsalted butter, softened
2 Medium	white onions, peeled, cut into 2-inch pieces
1 12-pound	WHOLE TURKEY, fresh or thawed
12 Ounces	wild rice, cooked and cooled