Amount	Ingredient
1/3 Cup	all-purpose flour
2 Each	bay leaves
As needed	blanched julienne carrots
12 Ounces	canned sliced water chestnuts, well drained
1 Cup	chopped fresh parsley
4 Cups	cooked wild rice
1 Cup	diced celery
3 Cups	diced onions
1 Cup	Dijon mustard
4 Teaspoons	dried tarragon
As needed	fresh parsley
4 Cloves	garlic, minced
To Taste	kosher salt and freshly ground black pepper
1 Quart	light or heavy cream
2 Quarts	PULLED or COOKED TURKEY BREAST, medium dice
1/3 Cup	salted butter
3 Cups	sliced carrots
1 Gallon	TURKEY STOCK (well-flavored)
1 Teaspoon	Worcestershire sauce