Amount	Ingredient
10 Ounces	alfalfa sprouts, washed and dried
2	bay leaves
1 1-1/2 Ppounds	BONELESS TURKEY BREAST HALF, skin removed
1 14-ounce	can tomatoes, drained
1 large	carrot, peeled and cut into 1/2-inch slices
1 stalk	celery, cut into 1-inch chunks
1/2 teaspoon	coarsley ground pepper
1 Pound, 14 Ounces	cucumbers, thinly sliced
1/2 teaspoon	dried oregano
1/4 cup	dried tart cherries
2 Pounds	foie gras
3 Cloves	fresh garlic, minced
1 Tablespoon	fresh ginger, peeled and grated
1 teaspoon	garlic, minced
1/2 Teaspoon	ground cinnamon
1/8 teaspoon	ground mace
1 Medium	head white cabbage, core removed
2 Tablespoons	mango chutney, chopped
1 large	onion, cut in half and quartered
4 Pounds, 6 Ounces	OVEN ROASTED TURKEY BREAST, shaved
1 10-ounce	package frozen kernel corn
1 10-ounce	package frozen lima beans
3 sprigs	parsley
5	peppercorns
1 Pound, 14 Ounces	ranch dressing, prepared
1 Pound, 4 Ounces	red or yellow bell pepper, seeded and cut into strips
1 large	red-skinned potato, cut into 1/2-inch cubes
1/4 Cup	reduced sodium chicken bouillon
1 Tablespoon	reduced-sodium soy sauce
1-1/2 teaspoons	salt
As needed	salt and freshly ground black pepper
2 Cups	Sauterne wine
1 Teaspoon	sesame oil
10 Ounces	spinach leaves, washed and dried
1 tablespoon	sugar
2/3 Cup	sun-dried cherries
80 Slices	tomato, (about 14 tomatoes)
2 Pounds	TURKEY BREAST, skinless
2 Cups	TURKEY STOCK
1-1/2 pounds	TURKEY THIGHS, skin removed
5 to 6 cups	water to cover
20 Each	whole wheat pita
1 cup	wild rice, cooked according to package directions