Amount	Ingredient
1-1/2 pounds	BONELESS TURKEY BREAST, cut into 1-inch cubes
1 pound	butternut squash (1 small), peeled and cut into 1/2-inch pieces
As needed	Cajun spice blend
1 15-ounce	can chick peas, drained & rinsed
1 14 1/2-ounce	can reduced-sodium, fat-free chicken broth
2 medium	carrots, peeled and cut into 1/2-inch pieces
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1 Cup	celery, diced
1/2 Cup	chestnuts, oven toasted to a light brown
As needed	chopped chives for garnish
2 Cups	cold water
1/2 Tablespoon	coriander powder
1/4 Tablespoon	coriander powder
1 Cup	corn, cut from cob
6 servings	couscous
1 Box (18.3 Ounce)	creamy portobello mushroom soup
1 Teaspoon	cumin seeds, browned
1 teaspoon	dried rosemary
1 teaspoon	dried thyme
As needed	egg wash
2 Bunches	fresh cilantro, stems removed
As needed	fresh coriander
1/2 Tablespoon	fresh coriander, chopped
1 Teaspoon	garam masala
1/4 Teaspoon	garam masala
1 Cup	garlic cloves, peeled
2 teaspoons	garlic, minced
1/4 cup	golden raisins
1 Each	green bell pepper, coarsely chopped
1 large	green pepper, seeded and cut into 1-inch pieces
2 Pounds	GROUND TURKEY
2 Quarts	heavy cream
5 Each	jalapeno peppers, coarsely chopped
1 3 1/2-ounce	jar capers, drained & rinsed
12	kalamata olives, pitted
1 large	lemon, thinly sliced
As needed	Melinda's hot sauce
1/2 Tablespoon	minced fresh garlic
1/2 Tablespoon	minced fresh garlic
12 Ounces	mixed mushrooms, cleaned, stems removed and sliced
1 Tablespoon	olive oil
As needed	olive oil
2 tablespoons	olive oil
1-1/2 Tablespoons	olive oil, DIVIDED
1 large	onion, chopped
1 Cup	onions, finely chopped
1 4-ounce	package Feta cheese, crumbled
1 Cup	parsley, chopped fine
1/2 Tablespoon	peeled and chopped fresh ginger
1/2 Tablespoon	peeled and chopped fresh ginger
1/4 teaspoon	pepper
1/4 Cup	potato starch
1 Cup	potatoes, peeled, large dice, blanched until tender
1 Sheet, 10" X 15"	puff pastry dough, thawed
1 Each	red bell pepper, coarsely chopped
1 Each	red onion, coarsely chopped
1/2 Large	red onion, minced and pureed in blender to make a paste
1 Large	red ripe tomato, small dice
2 tablespoons	red wine vinegar
2 Cups	rich TURKEY STOCK
3	Roma tomatoes, cut into quarters
To Taste	salt
To Taste	salt
1/2 teaspoon	salt
As needed	salt and freshly ground pepper
To Taste	salt and pepper
24 Ounces	sour cream
1/2 Large	sweet onion, minced and pureed in blender to make a paste
5 Pounds	tomatillos, peeled and coarsely chopped
1/2 teaspoon	tumeric
1/2 Pound	TURKEY BACON, diced
8 Ounces	TURKEY TENDERLOIN
2 (1 pound each)	TURKEY TENDERLOINS, cut crosswise in 1-inch thick slices
24 Each	TURKEY TENDERS, patted dry
3 Pounds	unsalted butter
1 Each	yellow bell pepper, coarsely chopped
1 large	zucchini, cut into 1/2-inch pieces