Amount	Ingredient
3 Pounds	BONE-IN TURKEY BREAST, fresh or thawed
4 Pounds	BONELESS TURKEY BREAST, thawed
1/2 Cup	bourbon whiskey
1 Pint	bourbon whiskey
2 Cups	broccoli florets
1/4 Cup	canned mild jalapeno chile, chopped
2 Cups	Cheddar cheese, shredded
As needed	chopped chives for garnish
2-1/2 Cups	chopped COOKED TURKEY
2 Tablespoons	chopped fresh garlic
1 Tablespoon	chopped garlic in oil
1 Cup	chopped red bell pepper
1-1/2 Cups	chopped zucchini
1 Cup	cider vinegar
2	cloves garlic, minced
1/2 Cup	Coleman's dry mustard
1-1/2 Ounces	cornstarch
2 Cups	cranapple juice
1 Box (18.3 Ounce)	creamy portobello mushroom soup
2 Teaspoons	Dijon-style mustard
1/2 Teaspoon	dried Italian seasoning
1/2 Cup	dry sherry
6	egg yolks
1-1/2 Cups	finely chopped pecans
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
1 Cup	fresh button mushrooms, sliced
1/4 Ounce	fresh gingerroot, peeled and minced
1 Teaspoon	fresh lemon juice
1 Pound	fresh pea pods
6 Large	Granny Smith apples, cored and finely diced
2 Tablespoons	granulated sugar
1 Tablespoon	granulated sugar
1 Cup	green onions, chopped
As needed	guacamole
1/2 Cup	hoisin sauce
1 Cup	honey
1 Cup	light brown sugar
As needed	lime wedges
1 Cup	maple syrup
12 Ounces	mixed mushrooms, cleaned, stems removed and sliced
2 Tablespoons	olive oil
1-1/2 Tablespoons	olive oil, DIVIDED
1 Tablespoon	peeled and grated fresh ginger
1/3 Cup	pineapple preserves
10 Ounces	prepared Alfredo sauce, refrigerated
1/2 Cup + 1 Tablespoon	pure olive oil
1 Cup	salsa
As needed	salsa for garnish
1 Teaspoon	salt
1 Tablespoon	sesame oil
As needed	shredded Romano cheese
1/3 Cup	sliced green onions
As needed	sour cream
1/2 Cup	soy sauce
1 Cup	soy sauce
As needed	steamed rice
1/2 Cup	sundried cranberries
1 10-Pound	TURKEY BREAST, skin on
2 (1 pound each)	TURKEY TENDERLOINS, cut crosswise in 1-inch thick slices
12 Ounces	TURKEY THIGHS, skin removed and cubed
1/2 Pound	uncooked linguine
1 Tablespoon	vegetable oil
1 Cup	whole milk
8 8-inch	whole wheat flour tortillas