| Amount | Ingredient |
| 12 Ounces | all-purpose flour |
| 3 Pounds | asparagus spears, medium chop |
| 2 Pounds | BONELESS TURKEY BREAST ROAST |
| 2 Tablespoons | brown sugar |
| 12 Ounces | butter |
| 1-1/2 Tablespoons | canned green chilies, diced |
| 8 Ounces | canned tomatoes, drained |
| 2 Tablespoons | canola oil |
| 2 Tablespoons | caraway seeds |
| 2 Cups | carrots, peeled and sliced thin |
| 1/2 Teaspoon | cayenne |
| 1-1/2 Cups | celery, cut into 1-inch pieces |
| 7 Stalks | celery, medium chop |
| 2-1/4 Tablespoons | chili powder |
| As needed | commercial barbecue salsa |
| 4 15-inch | Cuban bread loaves |
| 1 Tablespoon | dark brown sugar |
| 1/2 Teaspoon | dried thyme leaves |
| 1/2 Teaspoon | freshly ground black pepper |
| 3 Cloves | garlic, minced |
| 2 Cups | green beans, cut into 1-inch pieces |
| 4 Pounds | green cabbage, medium chop |
| 1/2 Teaspoon | ground cumin |
| 1/2 Teaspoon | ground sage |
| 1 Pound | guacamole |
| 1 Tablespoon | honey |
| 16 12-inch | honey wheat tortilla shells |
| 1/2 Tablespoon | olive oil |
| 2 Tablespoon | olive oil |
| 8 Ounces | prepared honey mustard |
| 1/2 Cup | Queso Fresco cheese, crumbled |
| 4 Ounces | red onion, thinly sliced |
| 1-1/2 Tablespoons | red wine vinegar |
| 8 | ripe tomatoes, thinly sliced |
| 1 Teaspoon | salt |
| | salt and white pepper, to taste |
| 2/3 Cup | small shell pasta |
| 2 Ounces | spicy daikon radish sprouts |
| 1 Large | sweet onion, thinly sliced |
| 3 Cups | sweet onions, thinly sliced |
| 1-1/2 Pounds | TURKEY BACON, diced |
| 7 Pounds | TURKEY BREAST |
| 9-1/2 Pounds | TURKEY BREAST, cubed, 3/4 inches x 3/4 inches |
| 1 | TURKEY CARCASS, with 2 cups cooked meat remaining on carcass |
| 3-1/4 Gallons | TURKEY STOCK |
| 1-1/2 Pounds | white Cheddar cheese, shredded |
| As needed | wood chips, soaked in bourbon for 24 hours |
| 12 Ounces | yellow onions, medium chop |