Amount	Ingredient
3/4 Cup	balsamic vinegar
1	bay leaf
24 Ounces	bitter orange marmalade
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
8	cherry tomatoes
1-1/2 Cups	chopped green onions
1 Cup	diced celery
1 Tablespoon	dried rosemary
1 Tablespoon	dried tarragon
1 .6-Oz. Packet	dry herb Italian salad dressing mix
1/4 Teaspoon	each salt and black pepper
2 Tablespoons	fresh mint, chopped
4 Cloves	garlic, peeled and crushed
As needed	high smoke point oil, such as peanut oil for frying
As needed	leafy greens
1 (11 ounce) can	mandarin oranges, drained
5 Ounces	mayonnaise
1/2 Cup	mayonnaise
2 Tablespoons	minced garlic
1 Cup	olive oil
1 Cup	orange juice
1/2 Cup	pineapple-orange yogurt
6 Small	portabella mushrooms, cleaned, stemmed and quartered
As needed	radiccio leaves, washed, dried and chilled
2 Small	red bell peppers, seeded & cup into 1inch pieces
2 Small	ripe avocados, peeled and thinly sliced
1-1/2 cups	seedless red grapes, halved
1/3 Cup	slivered almonds, toasted
12 Thin slices	sourdough bread, toasted
8 Ounces	TURKEY BOLOGNA, thinly sliced
8 Ounces	TURKEY HAM, thinly sliced
8 Ounces	TURKEY SALAMI, thinly sliced
5 Pounds	TURKEY THIGHS
1 (10 to 14 Pound)	WHOLE TURKEY, fresh or thawed if frozen and patted dry
2 Tablespoons	Worcestershire sauce
3 Small	yellow squash, cut into 1/2-inch rounds
2 Small	yellow tomatoes, thinly sliced
1 Cup	Zinfandel
3 Small	zucchini, cut into 1/2-inch rounds