Amount	Ingredient
10 1-Pound	acorn squash
1-1/4 Cups	apple jelly
6	avocado
12 Ounces	baby spinach, washed, dried and chilled
As needed	balsamic vinegar
8 10-inch	basil-flavor tortillas
2/3 Cup	brown sugar
2 Tablespoons	brown sugar
6 Ounces	butter substitute
2 Tablespoons	canola oil
2-1/2 Cups	celery, chopped fine
2 Tablespoons	chimayo chili powder
1/4 Cup	chopped onion
1 Bunch	cilantro
As needed	cilantro
2 Tablespoons	cilantro, chopped
1/2 Cup	clover honey
12 Whole	cloves
1 Tablespoon	crystallized ginger, chopped
1 Tablespoon	cumin
1 Tablespoon	dry leaf oregano
As needed	extra virgin olive oil
3 Cups	fresh lime juice
2-1/2 Pounds	FRESH TURKEY SAUSAGE
2-1/2 Cups	fresh white bread crumbs
1 Pound	frozen peaches, coarsely chopped
1 Ounce	garlic clove
1 Clove	garlic, minced
5 Cups	Granny Smith apples, peeled, cored & chopped fine
2-1/2 Pounds	green pepper
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground black pepper
1 Teaspoon	ground cumin
4-1/2 Teaspoons	kosher salt, divided
1	large bay leaf
5	limes
2 Tablespoons	masa harina
1 Tablespoon + 1 Teaspoon	Mexican oregano, divided
1 Teaspoon	mustard seed
1 Tablespoon	olive oil
As needed	olive oil
As needed	pine nuts
3 Tablespoons	pine nuts, toasted
1/2 Cup	poblano pepper, roasted and thinly sliced
1/2 Pound	prosciutto, thinly sliced
1 Pound	Provolone cheese, sliced
2 Tablespoons	raisins
1 Cup	red onion, sliced
1/4 Teaspoon	red pepper flakes
2 Tablespoons	roasted garlic puree
8 Ounces	roasted red peppers, sliced
2 Cups	Russet potato, peeled and medium dice
1-1/4 Teaspoons	sage leaves
1/2 Teaspoon	salt
1-1/2 Cups	seasoned mashed potatoes, warm
3 Cups	SMOKED TURKEY THIGH, shredded
10 Pounds	tomatoes, peeled and seeded
12 6-inch soft	tortillas
1 Pound	TURKEY BREAST, thinly sliced
3 Gallons	TURKEY STOCK
3 Cups	TURKEY STOCK
1/2 Cup	TURKEY STOCK, cold
12-1/2 Pounds	TURKEY, cubed, 3/4 inches x 3/4 inches
As needed	vegetable cooking oil
2 Tablespoons	vinegar
2-1/2 Pounds	yellow onion