Amount	Ingredient
2 Quarts	arugula leaves, washed and dried
1 Cup	bourbon whiskey
1/4 Cup	bourbon whiskey
2-1/2 Cups	broccoli florets
2 Tablespoons	butter, clarified
1/3 Cup	capers, drained
2 Medium	carrots, peeled and finely chopped
2-1/2 Cups	carrots, sliced diagonally
2 Tablespoons	catsup
2 Medium	celery stalks, thinly sliced
1 Tablespoon	chopped fresh garlic
3 Tablespoons	chopped fresh parsley
3 Tablespoons	chopped spinach, squeezed and patted dry
1/2 Cup	cider vinegar
1 Tablespoon	cilantro, minced
4 Teaspoons	cilantro, washed, drained and chilled
1/4 Cup	Coleman's dry mustard
1 Cup	COOKED TURKEY, finely chopped
1 Cup	cornstarch
1/4 Teaspoon	cornstarch
2 Tablespoons	cornstarch
1 Cup	cranapple juice
2 Tablespoons	crunchy peanut butter
1/2-Ounce	dried mushroom pieces
1-1/2 Pounds	dried red kidney beans
1 Teaspoon	dried thyme leaves
2 Ounces	dry angel hair pasta
2 Tablespoons	dry sherry
16 Large	egg whites OR 2-1/4 cups liquid egg white product, well beaten
3	egg yolks
2	eggs, whipped
3/4 Cup	finely chopped pecans
24 Pieces	French bread, cut into 5-inch chunks, split
1 Teaspoon	fresh garlic, minced
1 Tablespoon	fresh garlic, minced
2 Teaspoons	fresh ginger root, grated
1 Teaspoon	fresh ginger root, peeled and minced
1 Tablespoon	fresh ginger, grated
2/3 Cup	fresh lemon juice
1/8 Teaspoon	fresh thyme leaves
As needed	fresh thyme springs
12 Sprigs	fresh thyme, leaves pulled
1 Cup	fresh tomatoes, peeled, seeded & chopped fine
1/3 Cup	freshly ground allspice
1/3 Cup	freshly ground allspice
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
3/4 Teaspoon	freshly ground white pepper
3 Tablespoons	freshly squeezed lemon juice
1-1/2 Cloves	garlic, minced
9 Cloves	garlic, peeled and coarse chop
1 100 count	Granny Smith apple, cored, peeled & cut into thin wedges
3 Large	Granny Smith apples, cored and finely diced
2 Tablespoons	green onion, chopped
2 Tablespoons	green onion, minced
8 Ounces	grilled or roasted red peppers and onions
2 Cups	heavy mayonnaise
3 Tablespoons	herbes de Provence
1 Ounce	hoisin sauce
1/4 Cup	hoisin sauce
3 Tablespoons	honey
1/2 Cup	honey
1/2 lime,	juiced
2 Tablespoons	Kosher salt
2 Ounces	leaf lettuce, washed, dried and chilled
2 Ounces	lettuce, washed, drained, chilled and shredded
1/2 Cup	light brown sugar
2 Teaspoons	light brown sugar
1 Large	lime, zested and juiced
1/4 Cup	low-sodium teriyaki or soy sauce
1/2 Cup	maple syrup
1/2 Cup	mayonnaise
6 Slices	Mozzarella cheese, cut in half on the diagonal
2-1/2 Cups	mushrooms, cleaned and sliced
As needed	nonstick cooking spray
1/4 Cup	olive oil
1-1/4 Cups	olive oil
2/3 Cup	olive oil
1-1/2 Pounds	onion slices, sauteed in olive oil
3 Medium	onions, peeled and coarse chop
3 Medium	onions, peeled and diced
1 Pound	OVEN ROASTED TURKEY BREAST, sliced thin
3 Tablespoons	parsley, chopped
1-1/2 Teaspoons	peeled and grated fresh ginger
60	plantain strips, fried and cooled
1-1/2 Pounds	Provolone cheese, sliced
1 Tablespoon	pureed chipotle in adobo sauce
2 Ounces	red onion, sliced thin
1 Tablespoon	red onion, small dice
1/4 Teaspoon	red pepper flakes
1 Ounce	reduced-sodium soy sauce
2 Tablespoons	reduced-sodium soy sauce
1/2 Teaspoon	salt
To Taste	salt
2 Tablespoons	salt
To taste	salt and freshly ground pepper
4 Each	sandwich rolls, prefer focaccia or ciabatta roll
1/2 Cup	scallions, chopped
3 Bunches	scallions, coarse chop
1 Cup	scallions, minced
1-1/2	Scotch bonnet chile pepper, seeded
1-1/3 Tablespoons	sesame oil
2 Tablespoons	shallots, thinly sliced
3 Tablespoons	shredded Parmesan cheese
8	Slices Pepper Jack cheese
8	Slices red ripe tomato
4 Ounces	SMOKED TURKEY, medium dice
1/2 Cup	soy sauce
4-1/2 Cups	soy sauce
12 (5-Inch)	squares multigrain flatbread with flax seeds, cut in half on the diagonal
1 Teaspoon	sugar
1/4 Cup	sundried cranberries
1 Cup	sweet onions, chopped fine
1 Cup	sweet red pepper, roasted
1-1/2 Cups	tomato paste
6 Medium	tomatoes, peeled, seeded & diced
30	tortilla shells, fried and cooled
6 Ounces	TURKEY BREAKFAST SAUSAGE, cooked and crumbled into small pieces
8 Pounds	TURKEY BREAST ROAST
1 5-Pound	TURKEY BREAST, skin on
1-1/3 Pounds	TURKEY BREAST, sliced in thin strips
2 Quarts	TURKEY BROTH or low-sodium chicken broth
24 4-Ounce	TURKEY CUTLETS
1-1/2 Gallons	TURKEY STOCK
2 Tablespoons	vegetable oil
1 Tablespoon	walnuts, toasted, coarsely chopped
1/2 Cup	water
1 Cup	water
8 Ounces	water chestnuts, canned, drained
4 4-Ounce	WHITE MEAT TURKEY BURGERS
20-22 Pounds	WHOLE TURKEY
4 8-inch	whole wheat tortillas (high protein)