Amount	Ingredient
3 Cups	arugula
6 Bunches	asparagus
4 Bunches	asparagus
2 Medium	avocados, peeled and diced
1-1/2 Pounds	avocados, sliced
1 Tablespoon	baking powder
1 Ounce	balsamic vinegar
2 Medium	bananas, sliced
1	Bay leaf
4	Bay leaves
1 Can (16 ounces)	black beans, drained
2 Tablespoons	butter
1 Pound	butternut squash, peeled and cut into 1-inch cubes
2 Tablespoons	Calabrian Spice Blend
2 Cups	canned mango, drained and diced
2 Cups	canned pineapple tidbits, well drained
3/4 Cup	canned roasted red pepper, well drained & julienned
1 Tablespoon	canola oil
3-3/4 Cups	carrot, grated
6	carrots, medium dice
1 Teaspoon	cayenne pepper
2 Cups	celery, cut in 1/4-inch slices
2 Stalks	celery, medium dice
5 Tablespoons	chili powder
1/4 Cup	chopped chives
2 Cups	chopped green onions
1/4 Cup	chopped scallions
1 Quart	chopped sweet onion
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
6 Ounces	Craisins
1 Cup	cream
8 Ounces	cream cheese, softened
3-3/4 Quarts	cucumber, peeled, seeded and chopped in 1/4-inch pieces
Pinch	cumin seed
1/4 Cup	Dijon mustard
Pinch	dried herbes de Provence
1/2 Teaspoon	dried sage
1-1/2 Teaspoons	dried spicy chile (pequin chile or dried Italian pepperoncini)
2 Teaspoons	dried thyme
1/2 Teaspoon	dried thyme leaves
3 Cups	dry red wine
2 Cups	dry white wine
1/2 Teaspoon	each salt and pepper
6 Large	eggs
3 Tablespoons	extra virgin olive oil
As needed	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
1/2 Bulb	fennel, sliced
As needed	flour
1/2 Cup	flour
1/2 Cup	fresh cilantro, chopped
2 Tablespoons	fresh cilantro, chopped
1 Teaspoon	fresh garlic, minced
1/4 Cup	fresh lime juice
1/2 Pound	fresh morels, cleaned
1/2 Pound	fresh morels, cleaned
1 Cup	fresh parsley, chopped
1 Bunch	fresh rosemary, washed and dried
1 Bunch	fresh sage, washed and dried
1 Teaspoon	fresh thyme, chopped
1 Bunch	fresh thyme, picked and chopped
1/8 Teaspoon	freshly ground black pepper
3/4 Cup	freshly squeezed lime juice
2 Cloves	garlic, halved
4 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Cup	grape tomatoes, split
1/2 Cup	grated Parmigianino Reggiano
10	green onions, sliced
3 Large	green peppers, seeded and cut into 1/2-inch slices
1/2 Teaspoon	ground cloves
2 Tablespoons	ground cumin
1 Tablespoon	ground sage
1 Pound	GROUND TURKEY
7-1/2 Pounds	GROUND TURKEY
3 Tablespoons	heavy cream
	Herbed Cranberry Mayonnaise, Alternate Sauce
2 Teaspoons	herbes de Provence
3-3/4 Pounds	HONEY SMOKED TURKEY BREAST, cut into thick slices
2 Slices	honey wheat sandwich bread
1/4 Teaspoon	hot pepper sauce
2 Teaspoons	hot red pepper flakes
1 Tablespoon	jalapeno chiles, finely diced
1/4 Teaspoon	kosher salt
Pinch	lavender flowers
40 Leaves	leaf lettuce, washed and dried
1 Leaves	leaf lettuce, washed, dried and chilled
1-1/4 Cups	light soy sauce
2-1/2 Cups	lime juice, freshly squeezed
20 Each	lime wedges
1 to 2	limes, cut into wedges
2 Medium	mangos, peeled and chopped
4 Ounces	maple syrup
1 Quart	mayonnaise
1/2 Teaspoon	minced garlic
1 Teaspoon	minced garlic
2-1/2 Tablespoons	minced garlic
1/4 Cup	minced jalapeno pepper
10 1-Ounce Slices	Monterey Jack cheese
10 1-Ounce Slices	Muenster cheese
1-1/2 Ounces	olive oil
As needed	olive oil
1/4 Cup	olive oil, DIVIDED
24 (2-1/2 Ounce)	onion rolls, split and toasted
4	onions, medium dice
1 Pound	orecchietta pasta
1-1/4 Pounds	Oriental bean thread noodles
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
3 Ounces	paprika
As needed	pasta cooking water
1/2 Cup	peach preserves, (commercially prepared)
2-1/2 Cups	peanut oil
1-1/4 Cups	peanuts, chopped
2 Slices	pepper bacon, each slice cut in half, cooked and drained
As needed	powdered sugar
3 Cups	prepared salsa
1 Medium	red jalapeņo pepper, sliced
10 Thin Slices	red onion
1 Large	red onion, chopped fine
1/2 Cup	red onion, finely diced
1 Medium	red onion, sliced
1/2 Teaspoon	red pepper flakes
2 Slices	red ripe tomato
2-1/2 Pounds	ROASTED TURKEY BREAST, sliced
2 Cups	Roma tomatoes, chopped
1/2 Cup	salsa base
1 Tablespoon	salt
1/2 Teaspoon	salt
To Taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
To taste	salt and freshly ground black pepper
1/3 Teaspoon	Santa Fe mix
3 Tablespoons	scallions, minced
1-1/2 Cups	sliced ripe olives
3 Cups	sliced ripe olives
4 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/4-inch slices
1/2 Cup	smooth peanut butter
20 Slices	sourdough bread
1 Can (16 ounces)	stewed tomatoes, drained
12 Large	strawberries, cored and quartered
1/2 Teaspoon	sugar
3 Tablespoons	sugar
1 Pound	sweet potatoes, peeled and cut into 1-inch cubes
1 Thin Slice	sweet red onion, separated into rings
1/4 Cup	sweetened flaked coconut
1/2 Cup	sweetened flaked coconut
1-Ounce Slice	Swiss cheese
2 Cups	thinly sliced onion
3 Cups	thinly sliced onions
64 Ounces	tomatoes, drained
4 Slices	TURKEY BACON, cooked and crumbled
2 Quarts	TURKEY BROTH
1 Cup	TURKEY BROTH
20 1/2-Ounce Slices	TURKEY HAM
4 Cups	TURKEY HAM, cut into 1/2-inch cubes
4 Large	TURKEY LEGS
20 4 Ounces each	TURKEY STEAKS, thawed
2 Gallons	TURKEY STOCK
2-1/2 Pounds	TURKEY TENDERLOINS
2 Pounds	TURKEY THIGHS, skin removed
5 Cups	uncooked long-grain rice
1/2 Cup	unsalted butter
1/2 Pound	unsalted butter
As needed	unsalted butter, melted
	Vegetable cooking spray
1/2 Cup	white wine
1/2 Ounce	whole coriander seed
2 Ounces	whole fennel seed
2 Cups	whole milk
1 20-Pound	WHOLE TURKEY
8 Pounds	yams, washed