1/4 to 1/3 cup vegetable oil
1 medium onion, finely food processed
10 ounces challah bread, food processed to crumbs (about 3 1/2 cups)
1 large egg
1/2 teaspoon ground allspice
2 teaspoons salt
25 grinds freshly ground black pepper
1 3/4 to 2 pounds ground turkey
1 tablespoon butter
10-ounces button mushrooms, sliced
1/3 cup medium-dry sherry
1 cup chicken stock
1/4 cup instant flour (Recommended: Wondra)
1 cup half-and-half
2 teaspoons Worcestershire sauce
2 bay leaves
Salt and freshly ground black pepper
1/4 cup tart berry preserves, such as cherry or cranberry
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