Yield: 15 servings Turkey Legs: 4 large turkey legs (2 1⁄2-3 lbs. ea.) 1 bunch fresh sage, washed and dried 1 bunch fresh rosemary, washed and dried 3 cups dry red wine salt and freshly ground black pepper flour, as needed olive oil, as needed 2 stalks celery, medium dice 6 carrots, medium dice 4 onions, medium dice 2 gals. turkey stock 2 cloves garlic, halvedTurkey Breast: 8-10 lbs. turkey breast 4 bunches asparagus 1⁄2 lb. fresh morels, cleaned 1⁄2 cup unsalted butter 2 cups dry white ...

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