Amount	Ingredient
1	(10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen
2 Cups	arugula, washed, dried and chilled
1 Teaspoon	balsamic vinegar
1 Small	bay leaf
2 Large	bay leaves
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1/4 Cup	blended oil
1/4 Cup	blended oil
6 Medium	bread bowls
1/2 Cup	bread crumbs
1 Cup	butter, melted
5 Cups	button mushrooms, sliced thin
2 Medium	carrots, coarsely chopped
2 Tablespoons	cayenne pepper
1/2 Cup	celery, chopped
2 Cups	cherry tomatoes, washed
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
6 Ounces	Chinese rice wine
2	chipotle peppers, rehydrated, stemmed & seeded
As needed	chopped parsley
1 Ounce	clarified butter
1 Cup	clarified unsalted butter, warm
8 Ounces	COOKED TURKEY, chopped
2 Cups	COOKED TURKEY, shredded
1/2 Teaspoon	coriander
4 Ounces	cornbread stuffing, prepared and baked
2 Tablespoons	cornstarch
3-1/2 Tablespoons	cornstarch
3/4 Cup	dark roasted sesame oil
1/2 Cup	diced celery
1-1/2 Cups	Dijon mustard
1 Teaspoon	dried oregano, divided
1 Teaspoon	dried rosemary, crushed
1 Tablespoon	dry rosemary
2 Tablespoons	dry thyme
1/2 Cup	dry-roasted hazelnuts, chopped
1	egg white
2 Whole	egg yolks
2 Large	egg yolks
4 Slices	eggplant, 3 inch diameter, 1/2" thick
4 Large	eggs
2 Large	eggs, beaten
12 Each	eggs, poached
2 Tablespoons	extra virgin olive oil
As needed	extra-virgin olive oil
1/2 Cup	extra-virgin olive oil, divided
1/4 Cup	fat-free mayonnaise
2 Tablespoons	fermented black beans, mashed
1/2 Cup	flour
3 Ounces	Fontina, cut into strips
	For Hollandaise:
	For Pesto:
	For Service:
2 Tablespoons	fresh basil leaves
1 Teaspoon	fresh basil, coarse chop
As needed	fresh chives
2 Teaspoons	fresh chives, snipped
1/4 Cup	fresh cilantro
1 Head	fresh garlic, separated into cloves and crushed
2 Teaspoons	fresh ginger, peeled and minced
3/4 Cup	fresh lemon juice
1/4 Cup	fresh parsley
2 Tablespoons	fresh parsley, chopped
6	fresh sage leaves
1 Pound	fresh spinach, washed and dried
1 Bunch	fresh thyme
4 Sprigs	fresh thyme
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Cloves	garlic
2 Cloves	garlic, chopped
3-1/2 Tablespoons	garlic, fresh, minced
1 Tablespoon	garlic, freshly minced
2 Tablespoons	garlic, freshly minced
3 Cloves	garlic, mashed
1 Tablespoon	garlic, minced
1 Tablespoon	garlic, minced
1 Clove	garlic, minced
1/4 Teaspoon	garlic, minced
3-1/2 Tablespoons	ginger root, minced
2 Ounces	goat cheese, room temperature
2 Tablespoons	granulated garlic
2 Teaspoons	granulated sugar
2 Tablespoons	grated Parmesan cheese
3 Each	green asparagus, peeled and steamed crisp tender
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1/2 Cup	green onion, thinly sliced
3 Each	green onions, chopped
1 Bunch	green onions, diced
1 Medium	green pepper
1/2 Teaspoon	ground cumin
2 Tablespoons	ground white pepper
1/4 Cup	heavy cream
3 Gallons	high smoke point oil (see NOTE at end of recipe)
3-1/2 Tablespoons	hoisin sauce
3/4 Pound	HONEY ROASTED TURKEY BREAST, cut into 1/4-inch cubes
1-2 Dash	hot pepper sauce
1 Teaspoon	hot red pepper flakes
2 Gallons	icy cold water
4 Medium	Idaho potatoes, peeled
To Taste	Kosher salt
1 Teaspoon	lemon juice, freshly squeezed
1/2	lemon, juice only
1	Lemon, juiced
1	Lemon, juiced
4	lettuce leaves, washed and dried, chilled
1 Tablespoon	lime juice
1 (11-Oounce) can	Mandarin oranges, well drained
1 Tablespoon	minced and seeded red bell pepper
1/2 Teaspoon	minced garlic
2 Tablespoons	minced shallots
2 Tablespoons	minced white onion
1 cup	minced white onion
2 Ounces	Monterey Jack cheese, grated
1 Teaspoon	olive oil
6 Cups	olive oil
As needed	olive oil
1 Teaspoon	olive oil
1 Tablespoon	olive oil
1/2 Cup	olive oil
5 Cups	onion, cut into 3/4-inch chunks
1 Large	onion, diced
2 Small	onions
1 Teaspoon	oregano leaves
3 Cups	packed light brown sugar (about 1-1/4 pounds)
3 Tablespoons	paprika
2 Tablespoons	Parmesan cheese, grated
4 Ounces	peanut oil
1/2 Cup	pecan, pieces
1 Cup	peeled and diced carrot
1/2 Teaspoon	pepper, divided
1 Cup	portabella mushrooms, cleaned and diced
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
2 Medium	potatoes, peeled and diced
2 very thin slices	prosciutto
1 Medium	red bell pepper
1/2 Cup	red bell pepper, seeded and diced
1 Each	red bell pepper, seeded and diced
1 Medium	red bell pepper, seeded and minced
3 Cups	red bliss potatoes, diced and blanched
1/4 Cup	red currant jelly
To taste	red pepper flakes
1 Pinch	red pepper flakes
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
3 Tablespoons	red wine vinegar
1/2 Cup	reduced-fat Mozzarella cheese, grated
1 Package (10 ounces)	refrigerated pizza crust
2 Cups	ROASTED TURKEY BREAST, cubed
3/4 Cup	Romano cheese, grated
1/3 Cup	rosemary leaves
3/4 Cup	sake OR dry sherry
2 Tablespoons	salt
1 Teaspoon	salt
2 Teaspoons	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
To Taste	salt and black pepper
To Taste	salt and coarsely ground black pepper
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and pepper
1/2 Teaspoon	salt, divided
To taste	salt, freshly ground black pepper
As needed	seasoned flour
1 Cup	shiitake mushrooms, cleaned and julienned
4 Ounces	snow peas
2 Cups	soy oil
2 Ounces	soy sauce
1-2/3 Cups	soy sauce
2 Ounces	soy sauce
1-1/2 Cups	spinach leaves, washed and dried
8 Cups	spinach leaves, washed, drained, torn and chilled
1 Cup	strawberries, washed, drained, sliced and chilled
1 Tablespoon	sugar
1	Sweet onion, sliced thin
1/2 Cup	table salt
1 Teaspoon	tarragon leaves
2 Each	tomato slices, breaded
2 Large	tomatoes, halved and seeded, chilled
1/2 Tablespoon	truffle slices or peelings
14 Ounces	TURKEY BREAST, boneless, skinless
4-6 Pounds	TURKEY BREAST, fresh or thawed
1/3 Cup	TURKEY BROTH
2 4-ounce	TURKEY CUTLETS
3	TURKEY LEGS
4 6-Ounce	TURKEY STEAKS, Cut from the breast
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
1/2 Cup	TURKEY STOCK
2 Cups	TURKEY STOCK or low-sodium chicken stock
2 Pounds	TURKEY TENDERLOINS
1-1/2 Pounds	TURKEY TENDERLOINS
	vegetable cooking spray
3/4 Cup	vegetable oil
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
1 Tablespoon	vinegar
1 Teaspoon	Worcestershire sauce
1 Each	yellow bell pepper, seeded and diced
1 Medium	yellow or orange bell pepper
5 Medium	yellow peppers, seeded and diced
16 Slices	yellow squash, 3/8" thick
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices