Amount	Ingredient
1/2 Pound	carrots, diced into medium-sized pieces
1 Cup	celery, chopped
1/2 Pound	celery, diced into medium-sized pieces
1 Pound	chayote squash, peeled and cubed
2 Tablespoons	chipolte base
1/3 cup	chopped fresh basil
1/3 Cup	cilantro, freshly chopped
1 Pound	corn, roasted and cut from cob
1 Quart	diced tomatoes in juice
2 Teaspoons	dried basil
1-1/2 Teaspoons	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1 Teaspoon	dried marjoram
1 Teaspoon	dried oregano
2 Teaspoons	dried oregano
1/2 Teaspoon	dried sage
16-Ounces	fat- free cream cheese, softened
2 Cups	fresh bread crumbs
	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly squeezed lemon juice
12 Cloves	garlic, crushed
1/2 Pound	green bell pepper, diced into medium-sized pieces
2 Tablespoons	ground cumin
1-1/4 Pounds	GROUND TURKEY
1 (10.5-Ounce)	jar red pepper jelly
1 Teaspoon	kosher salt
2	Large eggs
1 Cup	light sour cream, spoon off liquid
1 Tablespoon	mayonnaise
1 Cup	mayonnaise
1/2 Teaspoon	minced garlic
1/2 Pound	mushrooms, cleaned and sliced
6 Ounces	olive oil
1 Cup	onion, chopped
1 Pound	onion, diced into medium-sized pieces
2 Tablespoons	paprika
1/2 Cup	Parmesan cheese, shredded
1 Cup	part-skim Ricotta cheese
1/4 Cup	plain dry bread crumbs
2 Tablespoons	salad oil
1/4 Teaspoon	salt
	salt
10 Mini	sesame dinner rolls, split and warmed
5	slices American cheese
2 Pounds	SMOKED TURKEY BREAST, diced into medium-sized pieces
2 Quarts	tomato puree
4 Slices	TURKEY BACON, cut into 1-inch pieces
1/2 Pound	TURKEY BREAKFAST SAUSAGE, cooked
2 Quarts	TURKEY STOCK
1/4 Cup	whole cranberry sauce
1 Package (4 ounces)	wild rice, cooked according to package directions
1/4 Teaspoon	Worcestershire sauce