| Amount | Ingredient |
| 2 Pounds | American cheese loaf, cubed |
| 1/4 Cup | balsamic vinegar |
| 3 Pounds | broccoli florets, blanched |
| 1/2 Pound | butter |
| 1 Cup | carrots, shredded |
| 4 Cups | celery, diced |
| 4 Pounds | Cheddar cheese, shredded |
| 1/2 Cup | chopped green onions |
| 1 Tablespoon | Dijon mustard |
| 1/4 Teaspoon | dry marjoram leaves |
| 1/4 Teaspoon | dry oregano leaves |
| 1/4 Teaspoon | dry tarragon |
| 1/4 Teaspoon | dry thyme leaves |
| 2 Ounces | dry white wine |
| As needed | egg wash |
| 1 Cup | English walnuts |
| 1 Quart | extra virgin olive oil |
| 1/2 Pound | flour |
| As needed | flour |
| 2 Tablespoons | flour |
| 1 Cup | fresh seedless blackberries, washed and dried |
| 1/2 Teaspoon | freshly grated nutmeg |
| 1/4 Teaspoon | freshly ground black pepper |
| 2 Ounces | garlic, chopped |
| 1 Pound | green beans, ends trimmed |
| 6 Cups | green bell pepper, seeded and diced |
| 1 Gallon | heavy cream |
| 2 Tablespoons | honey |
| 2 Tablespoons | Kosher salt |
| 1 Teaspoon | minced fresh garlic |
| 2 Teaspoons | olive oil |
| 1 Cup | olive oil |
| 15 | oranges |
| 4 Cups | Parmesan cheese, freshly grated |
| 2 Cups | red bell pepper, seeded and diced |
| 2 medium | red onions, very thinly sliced |
| 1/4 Cup | red wine vinegar |
| 3 Pounds | salad greens, washed and dried |
| To taste | salt and pepper |
| 4 Pounds | small to medium whole button mushrooms, cleaned |
| 8 Pounds | spaghetti noodles, cooked & held for service |
| 1/4 Cup | TURKEY BASE |
| 1 7 1/2-pound | TURKEY BREAST OR 1 12 -pound WHOLE TURKEY |
| 1 8-Pound | TURKEY BREAST, uncooked |
| 2 Teaspoons | white ground pepper |
| 4 Cups | white onion, diced |
| 1 Tablespoon + 1 Teaspoon | white pepper |