Amount	Ingredient
1 Cup	alfalfa sprouts
1/2 Cup	all-purpose flour
4	Bagels, sliced
1	bay leaf
1 Each	bay leaf
1	Bay leaf
5	Black peppercorns
20 Extra-large	Bluepoint oysters, shucked
3 Pounds	BONELESS, SKINLESS TURKEY THIGHS, cut into 2-inch cubes
1 Cup	braising turkey stock
2 Tablespoons	brandy
1 Cup	broccoli flowerettes
1 Teaspoon	butter
2 Tablespoons	butter
2 Tablespoons	butter
32 Ounces	canned plum tomatoes
1	Carrot, cut in chunks
1	Carrot, peeled and cut into 1/2-inch slices
3 Large	carrots, diced
2 Each	carrots, large dice
1 Stalk	celery, cut into 1/2-inch slices
4 Ribs	celery, diced
2 Stalks	celery, large dice
As needed	chiffonade parsley
As needed	cold water
5 Cups	cold water
1 Ear	corn, cut into 1/2-inch slices
3 Cups	day old bread, cubed
2 Cups	demi-glace
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1/2 Cup	diced roasted red peppers, preferably piquillos
1/2 Cup	dried Italian bread crumbs
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
1/2 Cup	dry sherry
As Needed	egg noodles cooked and drained
3 Large	eggs, beaten
4 Large	eggs, lightly beaten
1/2 Cup	flour
1/4 Cup	fresh basil, chopped
3 Tablespoons	fresh Italian parsley, fine diced
1/2 Cup	fresh or frozen peas
1-1/2 Teaspoons	fresh oregano, chopped; or 1/2 teaspoon dry
3 Tablespoons	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped; or 1 tablespoon dry
1 Teaspoon	fresh sage leaves, chopped
1 Tablespoon	fresh thyme
3/4 Teaspoon	freshly ground black pepper
4 Cloves	garlic, chopped
6 Cloves	garlic, fine dice
1 Clove	garlic, mashed with 1/4 teaspoon salt
2 Pounds	GROUND TURKEY
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
1 Medium	leek, well rinsed and thinly sliced
1	leek, white section only, well rinsed & cut into 2-inch strips
2	lemons, cut into wedges
1/2 Cup	lima beans
2 Cubes	low-sodium chicken bouillon, or TURKEY BROTH
1/4 Cup	minced celery
2 Tablespoons	minced green onion
1 Tablespoon	mixed peppercorns
2 Teaspoons	Nyora chilis, finely ground
2 Tablespoons	olive oil
2 Tablespoons	olive oil
3/4 Cup	olive oil, divided
2 Teaspoons	olive oil, divided
1	onion, large dice
1 Medium	onion, medium dice
2	Onions, quartered
4 Slices (1 ounce each)	part-skim Monterey Jack cheese
3 Tablespoons	pearl barley
1/4 Cup	prepared chutney
2 Cups	red cabbage, shredded
As needed	red pepper brunoise
1/4 Cup	reduced-calorie Ranch dressing
To Taste	salt & freshly ground black pepper
To Taste	salt and freshly ground black pepper
4 Medium	shallots, chopped
2	shallots, fine dice
1 Package (8 ounces)	SMOKED TURKEY BREAST SLICES
3 Tablespoons	smokey Spanish paprika
1 Each	Spanish onion, diced
1 Cup	sugar-snap peas or green beans
1/2 Cup	tomato, chopped
4 Medium	tomatoes, peeled and cut into quarters
1	TURKEY BREAST, seasoned with butter, salt and freshly ground pepper
2 Cups	TURKEY BROTH
1/4 Cup	TURKEY BROTH
2 Medium	TURKEY LEGS
1 Quart	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS, cut into 3/4-inch medallions
2	TURKEY THIGHS, boned
2-1/2 Pounds	TURKEY WINGS
1/2 Pound	unsalted butter
1 Quart	vegetable oil
1 Large	whole egg, beaten
1-1/2 Cups	yellow cornmeal
3 Medium	yellow onions, diced
2 Medium	yellow squash, halved lengthwise and sliced
1 Medium	zucchini, cut into 1/2 to 3/4-inch slices
2 Medium	zucchini, halved lengthwise and sliced