Amount	Ingredient
3 Ounces	balsamic vinegar
1 Can (15-ounces)	black beans, rinsed and well drained
1/2 Teaspoon	black pepper, ground
4 Ounces	brown sugar
As needed	butter
1 Ounce	canola oil
1 Cup	carrots, 1/4-inch diced
1/4 Teaspoon	cayenne pepper
1/8 Teaspoon	celery seed
1/2 Cup	celery, 1/4-inch diced
1 Teaspoon	chili powder
1 Tablespoon	chopped fresh rosemary or 1-1/2 teaspoons crushed dried rosemary
4 Ounces	cider vinegar
As needed	cilantro leaves
2 Tablespoons	cilantro, chopped
6 Ounces	COOKED TURKEY, small dice
1 Can (8 3/4-ounces)	corn, drained
As needed	cracked black pepper
6 Ounces	cream cheese, softened
1 Teaspoon	cumin
2 Ounces	dark raisins
1/2 Cup	diced button mushrooms
1/2 Cup	diced celery
4 Cups	diced day-old bread
1-2/3 Cups	diced tomatoes (canned) with juice
1 Cup	diced yellow onions
1 Tablespoon	dried basil leaves
3/4 Cup	dried tart cherries, coarsely chopped
1 Cup	dry white wine
6 6-inch	flour tortillas
2 Tablespoons	fresh cilantro, chopped
12 Cloves	fresh garlic, peeled
2 Teaspoons	fresh gingerroot, peeled and minced
3/4 Cup	fresh oregano leaves, stripped from stem
3 Tablespoons	fresh parsley, chopped
12 Ounces	fresh white mushrooms, cleaned
3 Medium Cloves	garlic, crushed
1 Teaspoon	garlic, minced
24 Large	grape tomatoes
1/3 Cup	green bell pepper, seeded and small dice
1/2 Teaspoon	ground black pepper
1/3 Cup	hazelnuts, toasted, chopped
6 Slices	Jalapeno Jack cheese
1 Teaspoon	jalapeno pepper, seeded and finely minced
1/2 Medium	jalapeno pepper, seeded and minced
1	jalapeno pepper, seeded and minced
2	Large eggs, beaten
As needed	lettuce leaves, washed, drained and chilled
1	lime, quartered
2 Each	limes, cut into wedges
1/2 Cup	mango, peeled and small dice
1-1/2 Teaspoons	minced fresh garlic
1/4 Cup	minced fresh parsley
1-1/2 Teaspoons	minced fresh rosemary
1-1/2 Teaspoons	minced fresh sage
1-1/2 Teaspoons	minced fresh thyme
3 Ounces	olive oil
2 Teaspoons	olive oil
1/4 Cup	olive oil, DIVIDED
1/2 Cup	onion, 1/4-inch diced
1/3 Cup	onion, chopped
2 Ounces	onion, small dice
2 Medium	onions (about 8 ounces)
As needed	Parmesan cheese, grated
1/4 Teaspoon	pepper, freshly ground
1/2 Cup	pineapple, peeled and small dice
2-1/2 Cups	pinto beans, canned, drained and rinsed
1-2/3 Cups	potatoes, peeled, 3/8-inch diced
1-1/2 Pounds	PULLED TURKEY or COOKED TURKEY, 3/4-inch diced
12	rectangular crusty rolls, split, buttered and toasted
1/3 Cup	red bell pepper, seeded and small dice
2 Tablespoons	red onion, small dice
3 Pounds	ROASTED TURKEY, sliced thin
1 Teaspoon	salt
1 Teaspoon	salt
3/4 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
1/3 Cup	salted butter
2 Tablespoons	salted butter, melted
4 Ounces	shiitake mushrooms, cleaned
2-1/2 Cups	small shell pasta, uncooked
3/4 Teaspoon	sugar
5 Medium	sweet potatoes, peeled (about 2 pounds)
1 Cup	tomato sauce
1/3 Cup	tomato, chopped
3 Ounces	TURKEY BACON, diced
1/2 Cup	TURKEY BROTH
3-3/4 Quarts	TURKEY STOCK
1 Pound	TURKEY TENDERLOINS
1	whole (5-6 pound) TURKEY BREAST, BONE-IN, well chilled
1-1/2 Pounds	yellow onions, sliced thin
2-1/2 Cups	zucchini, quartered and sliced 1/4 inch