Amount	Ingredient
1 Pound	Andouille sausage
1-1/2 Cups	apple cider
3/4 Cup	apricot jam
4 Cups	artichoke hearts
As needed	assorted vegetables, cut in cubes
3 Small heads	baby bok choy quartered
4	bay leaves
1/3 Cup	bias cut green onions
5 Pounds	BONE IN TURKEY, separated into thigh, leg and breast
3 Ounces	brown sugar
7 Ounces	butter substitute for broiling
32 Ounces	canned plum tomatoes
1 Cup	carrot, peeled and chopped
6 ounces (or 3 cups)	carrots, cut into julienne strips
2 Medium	carrots, peeled and finely chopped
2 (12-inch) Squares	caul fat (lace fat)
1-1/2 Tablespoons	cayenne pepper
1 Tablespoon	cayenne pepper
2 Medium	celery stalks, thinly sliced
1/2 Bunch	celery, washed, rough chop, 1/2"
4 Ounces	chanterelle mushrooms, cleaned and chopped
4 Ounces	chestnuts, peeled and chopped
As needed	chiffonade parsley
1-1/2 Teaspoons	chili powder
1 Tablespoon	chopped fresh basil
1/3 Cup	chopped fresh cilantro
3 Tablespoons	chopped fresh parsley
2 Tablespoons	chopped fresh rosemary
1-1/2 Cups	chopped sweet onion
1 Ounce	cider vinegar
2 tablespoon	cold unsalted butter, cut into bits
As Needed	cold water
2 Cups	cooked rice
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
1 Cup	COOKED TURKEY, finely chopped
1/3 Cup	cornstarch
3 Cups	creamy peanut butter
1-1/4 Pounds	crimini or button mushrooms, sliced thin
2 Tablespoons	dark sesame oil
1-1/2 Gallons	DARK TURKEY STOCK
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1/2 Cup	diced roasted red peppers, preferably piquillos
10 Ounces	dried apricots, soaked to soften
1/2 Cup	dried Italian bread crumbs
1/2-Ounce	dried mushroom pieces
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
2 Ounces	dry angel hair pasta
1-1/2 Teaspoons	dry mustard
1 Teaspoon	dry thyme
1	Dungeness crab, par cooked
3 Dozen	eggs
3 Large	eggs, beaten
6 Large	eggs, well beaten
1/2 Cup	filé powder (ground sassafras root)
1 teaspoon	finely grated fresh lemon zest
1 teaspoon	finely grated fresh orange zest
1/2 Cup	firmly packed brown sugar
1-1/2 Gallons	fish fume
2 Tablespoons	flour
1 to 2 Tablespoons	flour
4 8-inch	flour tortillas* (See Note #4)
1 Tablespoon	fresh basil, chopped
4-1/2 Cups	fresh bean sprouts
1 Bunch	fresh cilantro sprigs
1/4 Cup	fresh cilantro, chopped
As needed	fresh fruit salad, accompaniment
2 Cloves	fresh garlic, peeled
1/2 Ounce	fresh gingerroot, peeled and rough chop
3 Tablespoons	fresh Italian parsley, fine diced
1 Cup	fresh lemon juice
1 Tablespoon	fresh oregano, chopped
1/4 Cup	fresh parsley, chopped
2 Teaspoons	fresh sage leaves
5 Pounds	fresh tangerines
1 Teaspoon	fresh thyme
2 Tablespoons	fresh thyme leaves
3 Tablespoons	fresh thyme leaves OR 1 Tablespoon dried thyme
3 Pounds	fresh vegetables, steamed
1 Pinch	freshly grated nutmeg
1/4 Teaspoon	freshly grated nutmeg
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
As needed	fried leeks
1 Head	garlic, cut in half
6 Cloves	garlic, fine dice
2 Cloves	garlic, minced
1 Tablespoon	garlic, minced
1/3 Cup	garlic, minced
1/4 Cup	garlic, minced
1 Clove	garlic, peeled and cut in half
1/4 Pound	golden raisins
1/2 Cup	granulated sugar
As needed	grated Parmesan cheese
2	green onions, minced
6	green onions, sliced thin
8 Ounces	grilled or roasted red peppers and onions
2 Teaspoons	ground black pepper
1 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
1-1/2 Tablespoons	ground cumin
1/4 Teaspoon	ground mace
1-1/2 Tablespoons	ground paprika
1/3 Pound	ground pork
4 Ounces	GROUND TURKEY
2 Pounds	GROUND TURKEY
1/3 Pound	GROUND TURKEY
2 Teaspoons	ground white pepper
8 Ounces	herb-flavored soft spreadable cheese, room temperature
3 Cups, divided	high gluten flour
1-1/2 Cups	Hoisin sauce
2 Tablespoons	honey mustard
1 Tablespoon	Italian seasoning
1 Medium	jalapeno pepper, seeded and chopped
4	jalapenos, cut in half
1/2 lime,	juiced
1/3 Cup	Kosher salt
1 Teaspoon	kosher salt
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
2 Ounces	leaf lettuce, washed, dried and chilled
1	lemon, zested and juiced
1-1/4 Cups	light Mexican beer
4 Pounds	mashed potatoes
1/2 Cup	mayonnaise
2-1/2 Pounds	MESQUITE SMOKED TURKEY BREAST, cut into julienne strips
3 Tablespoons	minced fresh garlic
1/2 Pound	Monterey Jack cheese, grated
2 Ounces	Napa cabbage, thinly sliced
2 Teaspoons	Nyora chilis, finely ground
As needed	oil
3 Cups	okra, sliced 1/2 inch
1-1/2 Pounds	okra, sliced 1/2 inch
As needed	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
3 Tablespoons	olive oil
3/4 Cup	olive oil
2 Tablespoons	olive oil
2 Ounces	onion, chopped
1/2 Cup	onion, diced small
1 Medium	onion, medium dice
10	onions, rough chop, 1/2"
2/3 Cup	orange flavored liqueur
2 Tablespoons	orange juice
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, cut into julienne strips
1 Cup	panko breadcrumbs
	Pastry for 2-crust 9-inch pie
2 Cups	peanut oil
3/4 Cup	peanuts, chopped
2-1/4 Cups	peanuts, finely chopped
1 Gallon (about 15 peppers), divided	peppers, red, yellow, & green, rough chop, 1/2"
6	poblanos, 1/2 inch dice
1 Tablespoon	pureed chipotle in adobo sauce
24 Slices	raisin bread
As needed	red pepper brunoise
1/4 Cup	roasted red peppers, well drained and chopped fine
12	Roma tomatoes, quartered
As needed	rosemary sprigs for garnish
2 Teaspoons	salt
1/2 Teaspoon	salt
1/8 Teaspoon	salt
To Taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground pepper
4 Each	sandwich rolls, prefer focaccia or ciabatta roll
1 Bunch	scallions, sliced
1 Medium	serrano chili, seeded
1/3 Cup	sesame oil
3 Tablespoons	sesame seeds, toasted
2	shallots, fine dice
2 Tablespoons	shallots, thinly sliced
3/4 Cups	sliced ripe olives, well drained
8	Slices Pepper Jack cheese
8	Slices red ripe tomato
2 Each	smoked ham hocks
12 Ounces	SMOKED TURKEY BREAST SLICES
3 Tablespoons	smokey Spanish paprika
1/3 Cup	soy sauce
2 Tablespoons	sugar
1 Teaspoon	sugar
1/2 Pound	Swiss cheese, grated
6 to 8 Large	tart apples (A combination of tart apples provides the best flavor)
1/2 Cup	tart, crisp apple, peeled and diced small
1 Cup	tomato sauce
3 Cups	tomatoes, chopped
2 Cups	tomatoes, diced
25 4 ounces each	TURKEY BREAST CUTLET
3 1/3 Cups	TURKEY BROTH
2 Quarts	TURKEY BROTH or low-sodium chicken broth
30 4-Ounce	TURKEY CUTLETS
20 4 - 5 ounce	TURKEY CUTLETS, pounded to an even thickness
1/2 Pound	TURKEY HAM, cut into 3/4-inch cubes
1/2 Pound	TURKEY KIELBASA or SMOKED TURKEY SAUSAGE, cut into 1/2-inch slices
1/2 Cup	TURKEY STOCK
3 Quarts	TURKEY STOCK or low-sodium poultry stock
2 (2-Pound)	TURKEY THIGHS (skin on, bone-in)
4-1/2 Cups	udon noodles
1/4 cup	unsalted butter
2 Tablespoons	unsalted butter
1/3 Cup	unsalted butter
1 Tablespoon	unsalted butter, softened
4 4-Ounce	WHITE MEAT TURKEY BURGERS
1 Cup	white wine vinegar
12-pound	WHOLE TURKEY, thawed if frozen
4 Ounces	yellow onion, minced