• Anova or Joule Sous Vide Precision Cooker
• Tub with lid (or tub with Saran Wrap for Sous Vide cooking)
• Instant Pot
• Mealthy Crisplid
• Cake Pan
• Saucepans
• Crock-Pot
• Half Sheet Pan

• Dutch Oven
• Fine Mesh Sieve
• 2 – Gallon Ziplocks or Vacuum Sealer
• Parchment Paper
• Cast Iron Skillet
• Potato Ricer
• Casserole Dish (8 x 8 or 9 x 13)

Produce

Dry Goods

Meat/Dairy

• 1 bunch sage
• 1 bunch thyme
• 1 bunch flat-leaf parsley
• 4 yellow onions
• 2 cloves garlic
• 1 butternut squash
• 3# Russett potatoes
• 1# Yukon Gold potatoes
• 2 Granny Smith apples
• 1 bunch celery
• 1 carrot
• 2# green beans
• 8 oz brown or white mushrooms
• 12 oz fresh cranberries

• 1 cup Ruby Port wine
• 1 bay leaf
• ground ginger
• ground cloves
• ground cinnamon
• nutmeg
• 10 whole black peppercorns
• 10 juniper berries
• ground black pepper
• kosher salt
• ~2 cups sugar
• ~3 cups flour
• 1 1/4 teas yeast
• 1 15-oz can pumpkin puree
• 1 12-oz can evaporated milk
• 1 cup dried cranberries
• soy sauce
• ~1/2 cup olive oil
• 2 1/2 cups Chicken Stock
• 16 cups bread cubes (can be made from 1 1/2# loaf of bread)
• 3/4 cup Panko bread crumbs or fried onions (like Durkee or salad toppers)

• fresh turkey
• 3/4# Italian sausage
• 1# + more for serving unsalted butter
• 3-4 cups heavy whipping cream
• 1 cup whole milk
• 1/2 cup sour cream
• 2 eggs
• 1 unbaked deep-dish pie crust (4 cups)