Amount	Ingredient
1/2 Teaspoon	bay leaf, ground
3	bay leaves
1/4 Teaspoon	black pepper
2-1/2 Teaspoons	black pepper
1/3 Teaspoon	black pepper
1 2-1/2 Pounds	BONE-IN TURKEY BREAST HALF
As needed	butter, melted
4 Ounces	button mushrooms, cleaned and sliced
3/4 Cup	Cajun seasoning
1/2 Pound	carrots, diced into medium-sized pieces
2 Tablespoons	catsup
2 Tablespoons	cayenne
1/8 to 1/4 Teaspoon	cayenne pepper
3-1/2 Teaspoons	cayenne pepper
4 Teaspoons	cayenne pepper
1-1/4 Cups	celery, chopped
1/2 Pound	celery, diced into medium-sized pieces
1/2 Cup	celery, finely chopped
1 Pound	chayote squash, peeled and cubed
2 Tablespoons	chipolte base
3 Tablespoons	chopped parsley
1 Tablespoon	cider vinegar
1/3 Cup	cilantro, freshly chopped
6	cinnamon raisin bagels, sliced and lightly grilled or toasted
As needed	cooked rice
2 cups	COOKED TURKEY, cut into 1/2-inch cubes
1 Pound	corn, roasted and cut from cob
1 Tablespoon	cornmeal
2 Teaspoons	cornstarch
5 Cups	Creole Sauce
1/4 Teaspoon	crushed red pepper flakes
1 Quart	diced tomatoes in juice
2-1/2 Teaspoons	dried basil leaves
1/2 Teaspoon	dried oregano
2-1/2 Teaspoons	dried oregano leaf
1-1/2 Teaspoons	dried oregano leaves
1/4 Cup	dried oregano leaves
1 tablespoon	dried parsley
1 Teaspoon	dried rosemary
1 teaspoon	dried rosemary, crushed
1 Teaspoon	dried thyme
1 teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1-1/4 Teaspoons	dried thyme leaves
1-1/2 Teaspoons	dried thyme leaves
1/2 Cup	dry sherry
2 Tablespoons	dry sherry
1 Pound	dry white beans (cannellini), soaked overnight
As needed	flavored olive oil
1/4 Cup	flour
1/4 Cup	flour
2 Tablespoons	fresh cilantro, chopped
1 Tablespoon	fresh cilantro, finely chopped
1 Tablespoon	fresh ginger, grated
2 Tablespoons	fresh lime juice
2 Tablespoons	fresh orange juice
1/2 Pint	fresh pearl onions, peeled
2 Teaspoons	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 cup	frozen peas, cooked according to package directions
1 1-pound package	frozen vegetables for stew, cooked according to package directions
3-1/2 Teaspoons	garlic powder
12 Cloves	garlic, crushed
2 Cloves	garlic, finely chopped
1-1/2 Tablespoons	garlic, minced
6 Cloves	garlic, minced
6 Cloves	garlic, minced
2 Cloves	garlic, peeled and minced
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
1/2 Pound	green bell pepper, diced into medium-sized pieces
2 Tablespoons	green onion, chopped
2	green onions, thinly sliced
1-1/4 Cups	green pepper, chopped
1 Pound, 14 Ounces	green peppers, seeded and sliced
2 Teaspoons	ground cumin
2 Tablespoons	ground cumin
1/2 Teaspoon	ground cumin
4	hamburger buns, split
1/4 Cup	hoisin sauce
1 Teaspoon	honey
3 Ounces	honey walnut cream cheese, commercial
1/4 Teaspoon	hot pepper sauce
1/4 Cup	hot peppers, seeded and finely minced
2-1/2 Teaspoons	hot red pepper sauce
3 Pounds	ITALIAN TURKEY SAUSAGE
2 Pounds	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch pieces
1/4 Cup	jalapeno or apple jelly
1 Tablespoon	jalapeno pepper, seeded and minced
20 Each	kaiser rolls, split horizontally
1/2 Cup	ketchup
1/2 Teaspoon	kosher salt
1 Pound	LEAN GROUND TURKEY
4 Leaves	lettuce
As needed	lettuce leaves, washed, dried and chilled
1/4 Cup	low-sodium teriyaki or soy sauce
1 Medium	mango, peeled, seed removed & diced
As needed	marinara sauce, warmed
1 Tablespoon	minced fresh mint
1 Tablespoon	minced garlic
3 Tablespoons	minced onion
1-1/4 Pounds	Mozzarella cheese, sliced
2 Pounds	Mozzarella, grated
1 Medium	nectarine, pitted and diced
1 12-oz jar	non-fat turkey gravy
4 Ounces	olive oil
6 Ounces	olive oil
1 Tablespoon	olive oil
3-1/2 Teaspoons	onion powder
1-1/4 Cups	onion, chopped
1 Pound	onion, diced into medium-sized pieces
1 Medium	onion, sliced thin
1-1/2 Cups	onions, finely chopped
2-1/2 Pounds	onions, sliced
1 Medium	papaya, seeded and diced
2 Tablespoons	paprika
1-1/4 Teaspoons	paprika
5-6 Gallons	peanut oil
1/4 teaspoon	pepper
6	pineapple rings, grilled
36 7-inch	presheeted pizza dough rounds, thawed
1/3 Cup	quick cooking oats
1/2 Cup	red bell pepper, seeded and diced
1/4 Teaspoon	red pepper flakes
1 Quart	red peppers, seeded & fine dice
2 Teaspoons	reduced-sodium chicken bouillon
1	refrigerated pie crust, room temperature
1 Teaspoon	salt
1/4 Teaspoon	salt
2-1/2 Tablespoons	salt
1/2 teaspoon	salt
1/2 Teaspoon	salt
2-1/2 Teaspoons	salt
As needed	salt and black pepper
To Taste	salt and black pepper
4 Teaspoons	sea salt
2 Tablespoons	sea salt
2 Pounds	SMOKED TURKEY BREAST, diced into medium-sized pieces
1-1/2 Pounds	SMOKED TURKEY HAM, thinly sliced
2 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/2-inch cubes
5 Pounds	SPLIT TURKEY BREAST, sliced 1/2-inch thick
1	starfruit (carambola), diced
4 Pounds	sweet onions, fine dice
3-1/2 Tablespoons	sweet paprika
2 Quarts	tomato puree
3-1/3 Cups	tomato, peeled, seeded & chopped
1 Medium	tomato, seeded and diced
8 Pounds	TURKEY BREAST ROAST
1 Cup	TURKEY BROTH
2 Pounds	TURKEY CUTLETS, cut into 1/3-pound portions
1 Pound	TURKEY PASTRAMI, cut into 1/2-inch cubes
6 Ounces	TURKEY PEPPERONI, thin slice
2 Quarts	TURKEY STOCK
2 Quarts	TURKEY STOCK
2 10-Ounce	TURKEY TENDERLOINS
4 Pounds	TURKEY THIGH OR DRUMSTICK, cubed
2 Tablespoons	unsalted butter
1/2 Cup	unsalted butter
1/3 Cup	vegetable oil
As Needed	vegetable oil
2 Tablespoons	vegetable oil
1/2 Cup	water
1/3 Teaspoon	white pepper
2-1/2 Teaspoons	white pepper
2 Pounds	whole milk Ricotta
2 12-Pound	WHOLE TURKEYS, rinsed and patted dry
1 Tablespoon	Worcestershire sauce
1/4 Cup	Worcestershire sauce
2 Tablespoons	yellow bell pepper, seeded and diced