Amount	Ingredient
1	(10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen
10 Each	7-inch pitas, each cut into 8 triangles
1 Teaspoon	achiote seeds, ground
2 Cups	all-purpose flour
2 Medium	ancho chile peppers
	Apple Sage Turkey Sausage
2 Cups	arugula, washed, dried and chilled
4 Slices	bacon, cooked and well drained
1 Teaspoon	balsamic vinegar
1 Small	bay leaf
2 Large	bay leaves
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
10	black peppercorns
1 Tablespoon	black sesame seeds
1/4 Cup	blended oil
1/4 Cup	blended oil
6 Medium	bread bowls
1/2 Cup	bread crumbs
2 Tablespoons	butter or oil
1 Cup	butter, melted
10 Cups	butterhead lettuce, shredded
5 Cups	button mushrooms, sliced thin
2 Medium	carrots, chopped
2 Medium	carrots, coarsely chopped
2 Whole	carrots, fresh
1/4 Cup	carrots, peeled and 1/4-inch dice
10 Ounces	cashews, toasted
4 Cups	Catalina salad dressing, divided
2 Tablespoons	cayenne pepper
1/4 Cup	celery, 1/4-inch dice
1/2 Cup	celery, chopped
1 Cup	celery, sliced
2 Cups	cherry tomatoes, washed
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
6 Ounces	Chinese rice wine
2 Medium	chipolte chile peppers
4 Ounces	chipotle in adobo, pureed
2	chipotle peppers, rehydrated, stemmed & seeded
1-1/2 Ounces	Chipotle Southwest Sauce
As needed	chopped parsley
2 Cups	chopped sweet onion
1 Cup	cilantro leaves, washed, dried & well packed
As needed	cilantro sprigs
1 Ounce	clarified butter
1 Cup	clarified unsalted butter, warm
1/2 Cup	clover honey
3/4 Cup	cold water
8 Ounces	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, shredded
3/4 Pound	COOKED TURKEY, skin removed and 1/4-inch dice
1/2 Teaspoon	coriander
4 Ounces	cornbread stuffing, prepared and baked
3-1/2 Tablespoons	cornstarch
2 Tablespoons	cornstarch
4 tablespoons	cranberry orange relish, divided
1-1/3 Cups	cranberry vinegar
4 slices	crusty herb or white bread
1 Pound, 14 Ounces	cucumber, peeled & sliced thinly
2 Whole	cucumbers, fresh
2 Cups	cucumbers, sliced
5 Teaspoons	curry powder
1/3 Cup	curry powder
3/4 Cup	dark roasted sesame oil
1/2 Cup	diced celery
1-1/2 Cups	Dijon mustard
2 Ounces	Dijon mustard
3 Tablespoons	Dijon mustard
2 Slices	dill pickle
1/4 Cup	dried apricots, chopped
1-1/3 Cups	dried cranberries
1/4 Cup	dried currants
1/2 Teaspoon	dried oregano
1 Tablespoon	dried oregano
1 Tablespoon	dried oregano
1 Teaspoon	dried oregano, divided
2 Tablespoons	dried parsley
1/4 Teaspoon	dried red pepper flakes
1 Teaspoon	dried rosemary, crushed
1 Teaspoon	dried sage leaves
1 Tablespoon	dry rosemary
2 Tablespoons	dry thyme
1 Cup	dry white wine
1/2 Cup	dry-roasted hazelnuts, chopped
1	egg white
2	egg whites
1	egg yolk, beaten
2 Whole	egg yolks
2 Large	egg yolks
1 Large	egg, beaten
1 Large	egg, beaten
1	egg, hard cooked, shelled & chopped
4 Slices	eggplant, 3 inch diameter, 1/2" thick
48 Large	eggs
4 Large	eggs
2 Large	eggs, beaten
12 Each	eggs, poached
1/4 Cup	English walnuts, chopped
1/4 Cup	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
As needed	extra-virgin olive oil
1/2 Cup	extra-virgin olive oil, divided
1/4 Cup	fat-free mayonnaise
2 Medium	fennel bulbs, trimmed & coarsely chopped
1 Teaspoon	fennel seeds, crushed
2 Tablespoons	fermented black beans, mashed
12 Ounces	firm white bread, cut into 1/2-inch cubes
2 Cups	flour
1/2 Cup	flour
3 Tablespoons	flour
1 10"	flour tortilla
8 9-10 inch	flour tortillas
3 Ounces	Fontina, cut into strips
	For Hollandaise:
	For Pesto:
	For Service:
2 Tablespoons	fresh basil leaves
1 Teaspoon	fresh basil, chopped
1 Teaspoon	fresh basil, coarse chop
As needed	fresh chives
2 Teaspoons	fresh chives, snipped
1/4 Cup	fresh cilantro
2 Teaspoons	fresh cilantro leaves
1 Ounce	fresh garlic, minced
1 Head	fresh garlic, separated into cloves and crushed
1-1/2 Teaspoons	fresh ginger root, peeled and grated
1/4 Cup	fresh ginger root, peeled and minced
2 Teaspoons	fresh ginger, peeled and minced
As needed	fresh herbs
3/4 Cup	fresh lemon juice
1 Teaspoon	fresh lemon juice
2 Tablespoons	fresh lemon juice
1 Teaspoon	fresh lime juice
3 Cups	fresh mango, cut into thin strips
1 Teaspoon	fresh oregano
1/4 Cup	fresh parsley
2 Tablespoons	fresh parsley, chopped
2 Tablespoons	fresh parsley, chopped fine
2/3 Cup	fresh parsley, minced
2 Thin slices	fresh red onion
6	fresh sage leaves
10 Ounces	fresh spinach, cooked, well drained and chopped
1 Pound	fresh spinach, washed and dried
4 Sprigs	fresh thyme
1 Tablespoon	fresh thyme
1 Bunch	fresh thyme
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
To taste	freshly ground black pepper
1/2 Teaspoon	freshly ground pepper
2 Ounces	freshly squeezed lime juice
10 Ounces	frozen spinach, thawed and well drained
2 Cloves	garlic
1 Clove	garlic
2 Cloves	garlic
2 Large	garlic cloves, minced
2 Cloves	garlic, chopped
1 Clove	garlic, crushed
3 Cloves	garlic, finely chopped
3-1/2 Tablespoons	garlic, fresh, minced
2 Tablespoons	garlic, freshly minced
1 Tablespoon	garlic, freshly minced
3 Cloves	garlic, mashed
1 Clove	garlic, minced
1 Large clove	garlic, minced
2 Tablespoons	garlic, minced
3 Tablespoons	garlic, minced
1 Clove	garlic, minced
1/4 Teaspoon	garlic, minced
1 Tablespoon	garlic, minced
1 Tablespoon	garlic, minced
3-1/2 Tablespoons	ginger root, minced
2 Tablespoons	ginger, minced
2 Ounces	goat cheese, room temperature
10 Ounces	golden raisins
12 Ounces	Gorgonzola, crumbled
1 Pound	Granny Smith apples, peeled, cored and small dice
2 Tablespoons	granulated garlic
2 Teaspoons	granulated sugar
2 Tablespoons	grated Parmesan cheese
3 Each	green asparagus, peeled and steamed crisp tender
1/2 Cup	green bell pepper, finely chopped
1 Small	green bell pepper, seeded and diced
6 Slices	green bell pepper, seeds and ribs removed
1 ounce	green chile paste, (see database for recipe)
12	green olives, pitted & chopped
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1/2 Cup	green onion, thinly sliced
3 Each	green onions, chopped
1 Bunch	green onions, diced
1 Medium	green pepper
As needed	green rice
1/2 Teaspoon	ground allspice
3/4 Cup	ground black pepper
1/2 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
1/4 Teaspoon	ground cloves
1/3 Teaspoon	ground cloves
1/2 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1/4 Teaspoon	ground ginger
1-1/2 Teaspoon	ground ginger
1/4 teaspoon	ground pepper
1/4 Teaspoon	ground tumeric
2-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1 Pound	GROUND TURKEY
8 Ounces	GROUND TURKEY
1/2 Pound	GROUND TURKEY
4 Pounds	GROUND TURKEY
2 Tablespoons	ground white pepper
4	hamburger buns, split and toasted
1/4 Cup	heavy cream
2 Cups	hickory chips, soaked at least 30 minutes
3 Gallons	high smoke point oil (see NOTE at end of recipe)
3-1/2 Tablespoons	hoisin sauce
3/4 Pound	HONEY ROASTED TURKEY BREAST, cut into 1/4-inch cubes
2 Tablespoons	horseradish
To taste	hot pepper sauce
1-2 Dash	hot pepper sauce
1 Teaspoon	hot red pepper flakes
1-2 Leaves	iceberg lettuce, washed, dried and crisp
2 Gallons	icy cold water
1 Pound	Idaho potato, peeled and small dice
4 Medium	Idaho potatoes, peeled
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1 Tablespoon	Jack's Classic Mayo-Onion Sauce, or substitute (see NOTE)
1	jalapeno pepper, seeded and minced
2 Cups	jasmine rice OR sushi rice
3 Cups	jicama, julienned 1/4 inch
1-1/2 Cups	Kalamata olives, pitted, rinsed & coarsely chopped
As needed	ketchup
To Taste	Kosher salt
1 Large	leek, trimmed & quartered lengthwise
2 cups	leftover turkey gravy, hot
2/3 Cup	lemon juice
1 Teaspoon	lemon juice, freshly squeezed
1 Teaspoon	lemon zest, freshly grated
1/2	lemon, juice only
1	Lemon, juiced
1	Lemon, juiced
6 Stalks	lemongrass, finely chopped
4	lettuce leaves, washed and dried, chilled
1 ounce	lettuce, shredded
1-1/2 Ounces	lettuce, shredded
1 Tablespoon	lime juice
1 Teaspoon	lime zest, freshly grated
7 Cups	lowfat plain yogurt
1 (11-Oounce) can	Mandarin oranges, well drained
4-1/4 Cups	mango, peeled, cut into 1/2-inch chunks
2-2/3 cups	mashed potatoes, heated
1- 1/2 Cups	mayonnaise
1 Quart	mayonnaise
3 Tablespoons	mayonnaise
1/2 Cup	milk
1 Tablespoon	minced and seeded red bell pepper
2 Teaspoons	minced garlic
2 Tablespoons	minced garlic
1/2 Teaspoon	minced garlic
2 Tablespoons	minced shallots
2 Tablespoons	minced white onion
1 cup	minced white onion
12 Ounces	mixed field greens, washed and chilled
5 Pounds	mixed salad greens, washed and dried
2 Ounces	Monterey Jack cheese, grated
1/2 Cup	Monterey Jack cheese, shredded
3 Tablespoons	nonfat dry milk powder
1 Package	nori (roasted sea weed)
2 Tablespoons	oil
3/4 Cup	oil
6 Cups	olive oil
1/4 Cup	olive oil
1 Teaspoon	olive oil
1 Teaspoon	olive oil
As needed	olive oil
1/4 Cup	olive oil
1/2 Cup	olive oil
1/4 Cup	olive oil
2 Tablespoons	olive oil
1 Tablespoon	olive oil
1 Tablespoon	olive oil
1 Teaspoon	olive oil
As needed	olive oil
1 Tablespoon	olive oil
3/4 Cup	onion, chopped
1/2	onion, chopped
1 Medium	onion, chopped
5 Cups	onion, cut into 3/4-inch chunks
1 Large	onion, diced
1/2 Cup	onion, finely chopped
1 Medium	onion, finely chopped
1 Cup	onion, minced
2 Small	onions
1/4 Teaspoon	orange zest
1 Teaspoon	oregano leaves
4 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
3 Cups	packed light brown sugar (about 1-1/4 pounds)
3 Tablespoons	paprika
1/4 Cup	Parmesan cheese, freshly grated
1/2 Cup	Parmesan cheese, grated
1/4 Cup	Parmesan cheese, grated
2 Tablespoons	Parmesan cheese, grated
2 Tablespoons	parsley, chopped
	Pasteis Dough
4 Ounces	peanut oil
As needed	peanut oil
2/3 Cup	pecan, chopped
1/2 Cup	pecan, pieces
1 Cup	pecans, toasted
1 Cup	peeled and diced carrot
1 Pound	penne
1 Ounce	pepper jack cheese, thinly sliced
1/2 Teaspoon	pepper, divided
25 sheets	phyllo pastry
As Needed	pickled ginger, sliced
4 15-Ounce	pie crusts
2/3 Cup	pine nuts, toasted & chopped
3-1/2 Cups	pineapple, cut into 1/2 inch chunks
6 Each	pitted black olives, sliced
1 Cup	porcini mushrooms, cleaned and coarsely chopped
1/2 Pound	pork ribs
2 Cups	port wine
1 Cup	portabella mushrooms, cleaned and diced
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
2 Medium	potatoes, peeled and diced
1-1/2 Teaspoons	poultry seasoning
1/4 Cup	prepared chunky salsa
2 very thin slices	prosciutto
2	puff pastry shells, cooked
3/4 Cup	quick-cooking oats, uncooked
1 Cup	raisins, chopped
1 Medium	red bell pepper
1 Small	red bell pepper, seeded and diced
1 Each	red bell pepper, seeded and diced
1/2 Cup	red bell pepper, seeded and diced
1 Medium	red bell pepper, seeded and minced
3 Cups	red bliss potatoes, diced and blanched
1/4 Cup	red currant jelly
3 Cups	red onion, thin slice
1 Ounce	red onion, thinly sliced
1 Pinch	red pepper flakes
To taste	red pepper flakes
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
6 Slices	red ripe tomatoes
3 Tablespoons	red wine vinegar
2 Slices	red-ripe tomato
16 Slices	reduced-calorie bread, cubed and dried
1/2 Cup	reduced-fat Mozzarella cheese, grated
1 Package (10 ounces)	refrigerated pizza crust
2 Ounces	rice vinegar
3/4 Cup	rice wine vinegar
3/4 Cup	rice wine vinegar
1/4 Cup	rice wine vinegar
2	roasted red peppers, cut 1/2" thick
2 Cups	ROASTED TURKEY BREAST, cubed
5 Pounds	ROASTED TURKEY BREAST, julienned
3/4 Cup	Romano cheese, grated
1/3 Cup	rosemary leaves
9 Each	ruby red grapefruits, peeled and sectioned
1-1/2 Teaspoon	saffron filaments
3/4 Cup	sake OR dry sherry
1 Cup	salad oil
As needed	salsa
To Taste	salt
1/2 Teaspoon	salt
To taste	salt
2 Teaspoons	salt
3/4 Teaspoon	salt
2 Teaspoons	salt
1/2 Teaspoon	salt
1/4 Teaspoon	salt
3/4 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
2 Tablespoons	salt
1-1/4 Tablespoons	salt
1/2 Teaspoon	salt
To Taste	salt and black pepper
To Taste	salt and coarsely 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 black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and pepper
As needed	salt and pepper
As needed	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
As needed	salt and pepper
To Taste	salt and pepper
To Taste	salt and white pepper
1/2 Teaspoon	salt, divided
To taste	salt, freshly ground black pepper
1 6-inch	sandwich roll, split
1 Each	scallion, finely chopped
As needed	scallions, sliced
As needed	seasoned flour
1/4 Cup	sesame oil
1 Jumbo	sesame seed bun, split and toasted
8	shallots, peeled and minced
1 Cup	shiitake mushrooms, cleaned and julienned
1/3 Cup	shiitake mushrooms, cleaned and sliced
8-12 thin	slices fully-cooked OVEN ROASTED TURKEY
2 ounces	smoked Gouda, sliced
8 Ounces	smoked Mozzarella cheese, cut into 1/2-inch cubes
3 ounces	SMOKED TURKEY BREAST, thinly sliced
4 Ounces	snow peas
As needed	sour cream
2 Cups	soy oil
1-2/3 Cups	soy sauce
2 Ounces	soy sauce
2 Ounces	soy sauce
1/4 Cup	soy sauce
3 Pounds	spinach leaves, coarse stems removed, washed and drained
1-1/2 Cups	spinach leaves, washed and dried
8 Cups	spinach leaves, washed, drained, torn and chilled
1 Cup	strawberries, washed, drained, sliced and chilled
1-1/2 Cups	sugar
1 Tablespoon	sugar
1/4 Cup	sweet onion, chopped
1	Sweet onion, sliced thin
1-1/2 Pounds	sweet onion, small dice
1/4 Cup	sweet onions, 1/4-inch dice
1 Cup	sweet red onion, diced fine
2 Cups	sweet red peppers, seeded and cut into thin strips
2 Pounds	sweetbreads, soaked in ice water overnight
3 Slices	Swiss cheese
1/2 Teaspoon	Tabasco sauce
1/2 Cup	table salt
1 Teaspoon	tarragon leaves
2 Tablespoons	tomato sauce
2 Each	tomato slices, breaded
2 Large	tomatoes, halved and seeded, chilled
1/2 Tablespoon	truffle slices or peelings
3 Pounds	TURKEY BREAKFAST SAUSAGE, small dice
3 Pounds- EP	TURKEY BREAST
1 (4-6 pound)	TURKEY BREAST
14 Ounces	TURKEY BREAST, boneless, skinless
2-1/2 Pounds	TURKEY BREAST, boneless, skinless, 1/2" thick bias cut
4-6 Pounds	TURKEY BREAST, fresh or thawed
1 Pound	TURKEY BREAST, oil browned, pan roasted breast
1 to 1-1/2 Cups	TURKEY BROTH
1/3 Cup	TURKEY BROTH
1-1/2 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
2 4-ounce	TURKEY CUTLETS
10 4-Ounce	TURKEY CUTLETS, lightly pounded to an even thickness
	Turkey Filling
2	TURKEY LEGS
3	TURKEY LEGS
1 4-Ounce	TURKEY PATTY, seasoned
4 6-Ounce	TURKEY STEAKS, Cut from the breast
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
1/2 Cup	TURKEY STOCK
2 Quarts	TURKEY STOCK
2 Cups	TURKEY STOCK
2 Cups	TURKEY STOCK or low-sodium chicken stock
2 Pounds	TURKEY TENDERLOINS
1-1/2 Pounds	TURKEY TENDERLOINS
2 Each (3/4 pound each)	TURKEY TENDERLOINS, cut into 1/2-inch pieces
12 4-Ounce	TURKEY TENDERLOINS, pounded to a thin and even thickness
1 Cup	unsalted butter
3 Tablespoons	unsalted butter
1/4 Cup	unsalted butter
1-1/2 Cups	unsalted butter, melted
	vegetable cooking spray
1/3 Cup	vegetable oil
2 Teaspoons	vegetable oil
3/4 Cup	vegetable oil
2/3 Cup	vegetable shortening
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
1 Tablespoon	vinegar
As Needed	wasabi radish, tube or jar
2-1/2 Cups	water
If Needed	water
1/2 Cup	water chestnuts, finely chopped
2 Tablespoons	white sesame seeds
1/3 Cup	white vinegar
2 Teaspoons	white wine vinegar
1/2 Cup	whole milk Mozzarella cheese, shredded
2 Cans (14-1/2 ounces each)	whole peeled tomatoes with juice, broken up with spoon
14 to 16 Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 Teaspoon	Worcestershire sauce
1 Each	yellow bell pepper, seeded and diced
1 Small	yellow bell pepper, seeded and diced
5 medium	yellow onions, chopped
1 Medium	yellow or orange bell pepper
5 Medium	yellow peppers, seeded and diced
16 Slices	yellow squash, 3/8" thick
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices