Amount	Ingredient
1/3 Cup	apricot preserves
2	bay leaves
1-1/2 Pounds	BONELESS TURKEY BREAST, cut into bite-sized pieces
1/2 Pound	button mushrooms, cleaned and halved
4 Large	carrots, thickly sliced
1/2 Teaspoon (to taste)	cayenne pepper
1 Stalk	celery, thickly sliced
1 Tablespoon	dried oregano, crumbled
1-1/2 Teaspoons	dried thyme leaves
2-1/2 Pounds	dry white beans -- Great Northern
1/4 Cup	flour
As needed	fresh cilantro sprigs
1/4 Cup	fresh cilantro, chopped
1/2 Cup	fresh lime juice
3 Tablespoons	fresh parsley, chopped
10 Medium	garlic cloves, minced
2 Cloves	garlic, minced
18 Ounces	green chiles, diced
1/2 Teaspoon	ground cloves
5 Teaspoons	ground cumin seed
3/4 Cup	half and half (optional)
1-1/2	jalapenos, seeded and diced small
2 Tablespoons	jerk seasoning
1-1/2 Teaspoons	jerk seasoning
1-1/2 Cups	Merlot wine
2-1/2 Cups	Monterey Jack cheese, shredded
As needed	new potatoes, boiled
2 Tablespoons	oil, divided
2-1/2 Tablespoons	olive oil
5 Cups	onion, diced
2 Medium	onions, each cut into 6 wedges
1/3 Cup	pecan pieces
3 Cups	pineapple chunks
6 Cups	prepared black beans, heated
3 Quarts	prepared couscous, heated
As Needed	prepared salsa
3-3/4 Pounds	PULLED TURKEY, 3/4-inch diced
3 Tablespoons	red wine vinegar
1-1/2 Teaspoons (to taste)	salt
To taste	salt and freshly ground black pepper
1-1/4 Cups	sour cream
1-1/2 Cups	sweet red onion, finely chopped
12 4-Ounce	TURKEY CUTLETS, pounded to an even thickness
3-3/4 Quarts	TURKEY STOCK
1-1/2 Cups	TURKEY STOCK
3/4 Cup	vegetable oil
As Needed	water
6 Cups	watermelon, seeded & cubed into 1-inch pieces
3/4 Teaspoon (to taste)	white pepper, ground