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| Amount | Ingredient |
| 1/4 ounce | bakers yeast |
| 1 tablespoon | basil, dry |
| 1/2 Teaspoon | black pepper, ground |
| 2 1/2 cups | bread flour |
| 1 Cup | carrots, 1/4-inch diced |
| 1/8 Teaspoon | celery seed |
| 1/2 Cup | celery, 1/4-inch diced |
| 1 Cup | chopped onion |
| 2 Cups | COOKED TURKEY |
| 2 Cups | couscous, uncooked |
| 1/2 Cup | diced button mushrooms |
| 1/2 Cup | diced celery |
| 4 Cups | diced day-old bread |
| 1-2/3 Cups | diced tomatoes (canned) with juice |
| 1 (14.5-ounce) Can | diced tomatoes, undrained |
| 1 Cup | diced yellow onions |
| 1 Tablespoon | dried basil leaves |
| 3/4 Cup | dried tart cherries, coarsely chopped |
| 1 Cup | dry white wine |
| 1 Clove | fresh garlic, minced |
| 3 Tablespoons | fresh parsley, chopped |
| 3 Medium Cloves | garlic, crushed |
| 2 teaspoons | garlic, minced |
| 3 ounces | green chile paste, (see recipe in database) |
| 1 Teaspoon | ground cinnamon |
| 2 Teaspoons | ground cumin |
| 1-1/2 Teaspoons | ground ginger |
| 1/3 Cup | hazelnuts, toasted, chopped |
| 2 | Large eggs, beaten |
| 1-1/2 Teaspoons | minced fresh garlic |
| 1/4 Cup | minced fresh parsley |
| 1-1/2 Teaspoons | minced fresh rosemary |
| 1-1/2 Teaspoons | minced fresh sage |
| 1-1/2 Teaspoons | minced fresh thyme |
| 1 cup | Mozzarella, shredded |
| 2 Tablespoons | olive oil |
| 2 tablespoons | olive oil |
| 1/2 Cup | onion, 1/4-inch diced |
| 1 medium | onion, sliced |
| As needed | Parmesan cheese, grated |
| 1 Cup | peeled and sliced fresh carrots |
| 1 cup | Pepper Jack cheese, grated |
| 1/4 Teaspoon | pepper, freshly ground |
| 2-1/2 Cups | pinto beans, canned, drained and rinsed |
| 1-2/3 Cups | potatoes, peeled, 3/8-inch diced |
| 1-1/2 Pounds | PULLED TURKEY or COOKED TURKEY, 3/4-inch diced |
| 1/2 Cup | raisins |
| 1 | red pepper, roasted, seeded and peeled |
| 1/2 Teaspoon | salt |
| 1/2 Teaspoon | salt |
| 2 teaspoons | salt |
| 3/4 Teaspoon | salt |
| 1/3 Cup | salted butter |
| 2 Tablespoons | salted butter, melted |
| 1/4 Cup | shelled pistachios, chopped |
| 2-1/2 Cups | small shell pasta, uncooked |
| 12 ounces | SMOKED TURKEY BREAST, shredded |
| 1/4 teaspoon | sugar |
| 3/4 Teaspoon | sugar |
| 1 Large | sweet potato, peeled, cut into chunks, about 2 cups |
| 1 Cup | tomato sauce |
| 3 Ounces | TURKEY BACON, diced |
| 1/2 Cup | TURKEY BROTH |
| 3-3/4 Quarts | TURKEY STOCK |
| 1-3/4 Cups | water |
| 1 cup | water, lukewarm |
| 1 | whole (5-6 pound) TURKEY BREAST, BONE-IN, well chilled |
| 2-1/2 Cups | zucchini, quartered and sliced 1/4 inch |
