Amount	Ingredient
1 Teaspoon	balsamic vinegar
1 Small	bay leaf
2 Large	bay leaves
5 Cups	button mushrooms, sliced thin
2 Medium	carrots, coarsely chopped
1/2 Cup	celery, chopped
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
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
1/2 Teaspoon	coriander
4 Ounces	cornbread stuffing, prepared and baked
3-1/2 Tablespoons	cornstarch
3/4 Cup	dark roasted sesame oil
1 Teaspoon	dried rosemary, crushed
2 Large	egg yolks
4 Large	eggs
1/4 Cup	fat-free mayonnaise
As needed	fresh chives
2 Teaspoons	fresh chives, snipped
1/4 Cup	fresh cilantro
1/4 Cup	fresh parsley
4 Sprigs	fresh thyme
1 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
2 Cloves	garlic
3-1/2 Tablespoons	garlic, fresh, minced
3 Cloves	garlic, mashed
1/4 Teaspoon	garlic, minced
3-1/2 Tablespoons	ginger root, minced
3 Each	green asparagus, peeled and steamed crisp tender
1/2 Cup	green onion, thinly sliced
3 Each	green onions, chopped
1/2 Teaspoon	ground cumin
1/4 Cup	heavy cream
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
4 Medium	Idaho potatoes, peeled
1 Teaspoon	lemon juice, freshly squeezed
1	Lemon, juiced
1	Lemon, juiced
4	lettuce leaves, washed and dried, chilled
1 (11-Oounce) can	Mandarin oranges, well drained
1/2 Teaspoon	minced garlic
2 Tablespoons	minced shallots
6 Cups	olive oil
1 Teaspoon	olive oil
5 Cups	onion, cut into 3/4-inch chunks
1/2 Cup	red bell pepper, seeded and diced
1/4 Cup	red currant jelly
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
3 Tablespoons	red wine vinegar
3/4 Cup	sake OR dry sherry
2 Tablespoons	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	seasoned flour
1-2/3 Cups	soy sauce
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
2 Each	tomato slices, breaded
2 Large	tomatoes, halved and seeded, chilled
1/2 Tablespoon	truffle slices or peelings
4-6 Pounds	TURKEY BREAST, fresh or thawed
1/3 Cup	TURKEY BROTH
2 4-ounce	TURKEY CUTLETS
3	TURKEY LEGS
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
3/4 Cup	vegetable oil
1 Tablespoon	vinegar
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