Amount	Ingredient
1 Cup	apple juice
1 Pound	asparagus, peeled, blanched, cut into 1-inch pieces
2	bay leaves
2 Cups	bean sprouts
2-1/2 Teaspoons	Brazilian Spice Blend
1 Teaspoon	Brazilian Spice Blend
1 Teaspoon	brown sugar
1 Large Head (7 to 8 Ounces)	butterhead lettuce, leaves torn into bite size pieces
1 14-ounce	can tomatoes, drained
1 large	carrot, peeled and cut into 1/2-inch slices
1 stalk	celery, cut into 1-inch chunks
3 Cups	celery, medium dice
1 Can (15-1/2 ounces)	chestnuts, drained
1 Cup	chickpea flour
1 Teaspoon	chili powder
1/2 Cup	chopped fresh parsley
1 (4-Ounce) can	chopped green chilies
1/2 Cup	chopped green peppers
2 Cups	chopped onion
2 Cups	chopped onions
2 Cups	chopped onions
2 Cups	chopped onions
1/4 Teaspoon	coarse grind black pepper
1/2 teaspoon	coarsley ground pepper
3 Quarts	commercial grade mayonnaise, divided
2 Cups	cooked black eyed peas
1/2 Cup	corn kernels
As needed	cranberry sourdough bread
1 Pound	crayfish tails
1 (28-Ounce) can	crushed tomatoes, DIVIDED
1 Cup	diced tomatoes
1/2 teaspoon	dried oregano
1/2 Teaspoon	dried sage
1/4 cup	dried tart cherries
1/2 Teaspoon	dried thyme
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/4 Teaspoon	dry rubbing sage
1/4 Teaspoon	each kosher salt and black pepper
As needed	egg wash
4 Pounds	escarole
1 pound	EXTRA-LEAN GROUND TURKEY
8 (8-inch)	fat-free flour tortillas, warmed
1/4 Cup	fat-free sour cream
1	French baguette (10 ounces), cut into 1-inch cubes
1 Tablespoon	fresh chives, chopped
1 Cup	fresh cilantro, chopped fine
1 Cup	fresh garlic, peeled and cut into slivers
1 Cup	fresh ginger, peeled and cut into slivers
1 Teaspoon	fresh ginger, peeled and finely chopped
1 Tablespoon	fresh parsley, chopped
As needed	fresh tarragon sprigs
1 Tablespoon	fresh tarragon, chopped
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	garlic powder
2 Cloves	garlic, crushed
1 Tablespoon	garlic, minced
1 Clove	garlic, minced
1 teaspoon	garlic, minced
1 Teaspoon	ground cumin
1/8 teaspoon	ground mace
2 Cups	hazelnuts, toasted and chopped
2-1/2 Cups	heavy cream
1/4 Cup	honey
1/4 Teaspoon	kosher salt
6 Large	limes
1 Clove	minced garlic
1 Clove	minced garlic
1/4 Teaspoon	minced hot red chilies
As needed	olive oil
1-Ounce	olive oil
2 Tablespoons	olive oil, divided
1 Medium	onion, chopped
1 Large	onion, chopped
1 large	onion, cut in half and quartered
3 Cups	orange juice
1/2 Pound	OVEN ROASTED TURKEY BREAST, cut in julienne strips
1 10-ounce	package frozen kernel corn
1 10-ounce	package frozen lima beans
1 Cup	panko bread crumbs
3 sprigs	parsley
1/2 Teaspoon	pepper
5	peppercorns
As needed	pickled ginger
2 Cups	potato, large dice
1 Cup	prepared barbecue sauce
1/2 to 3/4 Cups	prepared ginger vinaigrette
1/3 Cup	Raspberry Glaze
As needed	red and green grapes, washed and dried
3 Large	red bell peppers, seeded and chopped
2 Medium	red onions, julienne cut
1 large	red-skinned potato, cut into 1/2-inch cubes
1 (8-Ounce) package	reduced-fat cream cheese
3 Cups	sage leaves, stemmed and washed
2 Quarts	salad oil
1 Cup	salsa
1-1/2 teaspoons	salt
1 Teaspoon	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
To taste	salt and pepper
As needed	salt and pepper
6 Ounces	seracha sauce, (OR substitute Tabasco sauce)
1 Ounce	sesame oil
1/4 Teaspoon	sesame oil
As needed	sesame seeds, toasted
1/2 Cup	shredded reduced-fat Cheddar cheese
2 Teaspoons	smoke essence
1 tablespoon	sugar
1 Pound	TURKEY BREAKFAST SAUSAGE
1 9-Pound	TURKEY BREAST
2 Pounds	TURKEY BREAST ROAST
1 Cup	TURKEY BROTH or reduced-sodium chicken bouillon
6 6-Ounce	TURKEY PAILLARDS, pounded to an even thickness of 1/3-inch
As needed	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK or chicken stock
3 Pounds	TURKEY THIGHS
1-1/2 pounds	TURKEY THIGHS, skin removed
10 Pounds	TURKEY WINGS
As needed	unsalted butter
As needed	unsalted butter
As needed	unsalted butter
1 Cup	unsalted whole peanuts
As needed	vegetable oil for deep-frying
As needed	wasabi
1 Cup	water chestnuts, well drained
5 to 6 cups	water to cover
12 Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 cup	wild rice, cooked according to package directions
3 Large	yellow bell peppers, seeded and chopped
3 Pounds	yellow polenta