Amount	Ingredient
4-1/2 Pounds	BONED BULK TURKEY THIGHS, cut in 1/2-inch cubes
50 Ounces	canned black beans, rinsed and drained
1 cup	carrot, peeled and diced
1 Teaspoon	cayenne pepper
1 cup	celery, diced (no leaves)
1 Tablespoon	chili powder
2 Tablespoons	chili powder
1 Quart	cold water
3 tablespoons	cracked black pepper
5-1/8 Pounds	dark kidney beans, dry
2 cups	dried tart cherries
1 10-inch	flour tortilla
As needed	fresh cilantro sprigs
1/2 Cup	fresh cilantro, chopped
3/4 Cup	freshly squeezed lime juice
1/2 Teaspoon	garlic powder
4 tablespoons	garlic, minced
1 Ounce	goat cheese, crumbled
1/2 Pound	green pepper, chopped fine
1 Tablespoon	ground cumin
As needed	guacamole and salsa
3 Large	jalapeno peppers, seeded and minced
1 tablespoon	juniper berries, crushed
1 Tablespoon	kosher salt
12 Wedges	lime
2 cups	Madeira
3 Ounces	MESQUITE SMOKED TURKEY BREAST
1/2 cup	molasses
1 Pound	Monterey Jack cheese, coarsely grated
2 Ounces	Mozzarella cheese, shredded
1/4 cup	olive oil
4 Tablespoons	olive oil
1-1/4 Pounds	onions, chopped fine
1/2 cup	red bell pepper, seeded and diced
1 Ounce	roasted red pepper strips, well drained
2-1/2 Tablespoons	salt
1 Cup	seeded and chopped fresh tomato
8 cups	SMOKED TURKEY, medium dice
1-1/2 Pounds	sweet corn
1 Tablespoon	sweet corn kernels
1 Cup	sweet onion, minced
2 Quarts	tomato puree
1 cup	TURKEY BACON, diced
2 1/2 gallons	TURKEY STOCK
4 Pounds	TURKEY TENDERLOINS
4 cups	wild rice, cooked
1/2 cup	yellow bell pepper, seeded and diced
4 cups	yellow onion, diced