Amount	Ingredient
3-1/2 cups	*hot turkey broth (See note #4)
12	6-inch bagel bread squares with seeds OR sub rolls, split
3 Pounds	BONE-IN TURKEY BREAST, fresh or thawed
4 Pounds	BONELESS TURKEY BREAST, thawed
1/2 Cup	bourbon whiskey
1 Pint	bourbon whiskey
2 Cups	broccoli florets
1/3 Cup	brown sugar
1/4 Cup	canned mild jalapeno chile, chopped
3 Medium	carrots, cut into fine match sticks
2 Cups	Cheddar cheese, shredded
As needed	chopped chives for garnish
2-1/2 Cups	chopped COOKED TURKEY
2 Tablespoons	chopped fresh garlic
1 Tablespoon	chopped garlic in oil
1 Cup	chopped red bell pepper
3/4 Cup	chopped sun-dried tomatoes
1-1/2 Cups	chopped zucchini
1 Cup	cider vinegar
2	cloves garlic, minced
1/2 Cup	Coleman's dry mustard
1 Pound	COOKED TURKEY BREAST or PULLED TURKEY, cut into 1/2 inch cubes
1-1/2 Ounces	cornstarch
1 Teaspoon	cornstarch
2 Cups	cranapple juice
1 Cup	cranberry juice
1 Box (18.3 Ounce)	creamy portobello mushroom soup
1/3 Cup	crunchy peanut butter
1 Tablespoon	Dijon mustard
2 Teaspoons	Dijon-style mustard
1/2 Teaspoon	dried Italian seasoning
2 tablespoons	dried minced onion
1/2 Cup	dry sherry
6	egg yolks
1-1/2 Cups	finely chopped pecans
1/3 Cup	flavorful olive oil
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
1 Cup	fresh button mushrooms, sliced
3/4 Cup	fresh cilantro, chopped
1/3 Cup	fresh cilantro, minced
2 Tablespoons	fresh ginger root, minced
1/4 Ounce	fresh gingerroot, peeled and minced
1 Teaspoon	fresh lemon juice
1-1/2 Cups	fresh lime juice
1 Pound	fresh pea pods
1 Cup	freshly grated Parmesan cheese
2 Tablespoons	freshly squeezed lemon juice
1 Cup	frozen raspberries in syrup
3 Cloves	garlic
6 Cloves	garlic, minced
6 Large	Granny Smith apples, cored and finely diced
1 Tablespoon	granulated sugar
2 Tablespoons	granulated sugar
3/4 Cup	green onion, minced
1-1/2 Cups	green onion, sliced
1 Cup	green onions, chopped
As needed	guacamole
1/2 Cup	hazelnuts
2 packages (8 ounces each)	herb seasoned stuffing mix
2-1/4 Pounds	HICKORY SMOKED TURKEY BREAST, thinly sliced
1/2 Cup	hoisin sauce
1 Cup	honey
1 Cup	light brown sugar
As needed	lime wedges
1 Tablespoon	lime zest
1 Cup	maple syrup
4 tablespoons	margarine, melted
1 Cup	mayonnaise
12 Ounces	mixed mushrooms, cleaned, stems removed and sliced
3 Cups	Mozzarella cheese, shredded
1 can (8 ounces)	mushroom stems and pieces
2 Tablespoons	olive oil
As needed	olive oil
As needed	olive oil
As needed	olive oil
1/3 Cup	olive oil
1-1/2 Tablespoons	olive oil, DIVIDED
1-1/3 Cups	Parmesan cheese, coarsely grated
1 Cup	Parmesan cheese, finely grated
1 Tablespoon	peeled and grated fresh ginger
1/3 Cup	pineapple preserves
30 Ounces	pizza dough
1 teaspoon	poultry seasoning
10 Ounces	prepared Alfredo sauce, refrigerated
12 Ounces	Provolone cheese, sliced
1/2 Cup + 1 Tablespoon	pure olive oil
2 Tablespoons	pureed chipotle
1/4 Cup	raspberry vinegar
12 to 24 leaves	red leaf lettuce, washed, dried and chilled
1-1/2 Teaspoons	red pepper flakes
3/4 Cup	reduced-sodium soy sauce
1 Cup	salsa
As needed	salsa for garnish
1 Teaspoon	salt
As needed	salt and freshly ground black pepper
1 Tablespoon	sesame oil
As needed	shredded Romano cheese
1/3 Cup	sliced green onions
As needed	sour cream
1/2 Cup	soy sauce
1 Cup	soy sauce
4 Cups	spinach leaves, cleaned, dried, and stemmed
As needed	steamed rice
2 Teaspoons	sugar
1/2 Cup	sundried cranberries
1/2 pound	TURKEY BREAKFAST SAUSAGE, cooked and cases removed
1 10-Pound	TURKEY BREAST, skin on
3 Pounds	TURKEY CUTLETS, gently pounded to an even thickness
2 (1 pound each)	TURKEY TENDERLOINS, cut crosswise in 1-inch thick slices
12 Ounces	TURKEY THIGHS, skin removed and cubed
1/2 Pound	uncooked linguine
	vegetable cooking spray
1 Tablespoon	vegetable oil
	Vegetable oil spray
2 Tablespoons	white wine vinegar
1 Cup	whole milk
8 8-inch	whole wheat flour tortillas
12 Ounces	yellow squash, thinly sliced
12 Ounces	zucchini, thinly sliced