Amount	Ingredient
5 Large	basil leaves, chopped
To Taste	black pepper, freshly ground
1/4 Teaspoon	black pepper, freshly ground
8 Cups	Chinese cabbage, shredded
1/2 Cup	chives, diced
2 Cups	chopped onion
1/3 Cup	cider vinegar
1 Large	egg, beaten
1/3 Cup	extra virgin olive oil
4 Sprigs	fresh basil, for garnish
1 Tablespoon	fresh garlic, finely diced
1/8 Teaspoon	fresh oregano, chopped
6 Branches	fresh rosemary, blanched
1/8 Teaspoon	fresh rosemary, chopped
2 Slices	fresh tomato
1 Teaspoon	freshly ground black pepper
1/8 Teaspoon	freshly ground pepper
1 Clove	garlic, minced
6 Tablespoons	grainy Dijon mustard
1 Pound	GROUND TURKEY
1-1/2 Cups	heavy cream, cold
	HERB VINAIGRETTE
3/4 Cup	Herb Vinaigrette
1 Cup	honey mustard
1 Teaspoon	Italian seasoning
1 Medium	lemon, juiced
24 Slices	marble rye bread
3	medium unpeeled tart red apples, such as Gala, cored and thinly sliced
12 Ounces	mesclun greens, washed in cold water, drained well
2 Tablespoons	milk
1 Teaspoon	minced garlic
1 Tablespoon	minced onion
8 Ounces	Mornay sauce, held warm for service
2 Tablespoons	olive oil
2-1/4 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
2 Tablespoons	Parmesan cheese, shredded
9 14 X 18-inches	phyllo dough sheets
9 Slices	pineapple rings in juice, quartered
3 Cups	prepared chunky vegetable spaghetti sauce
18 Ounces	rich brown sauce
2 Pounds	ROASTED TURKEY BREAST, cut into 15 slices
6 Ounces	ROASTED TURKEY, sliced 1/4" thick and warm
1/8 Teaspoon	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and pepper
To Taste	sea salt
1/2 Teaspoon	sea salt
6 Tablespoons	sesame seeds, toasted
1 Tablespoon	shallots, diced
8 Ounces	shiitake mushrooms, sliced
1-1/2 Pounds	smoked Gouda cheese, sliced
8 Ounces	spaghetti, cooked and drained according to package directions
1-1/2 Teaspoons	sugar
1/4 Cup	TURKEY BACON, cooked and diced
2 Strips	TURKEY BACON, cooked and held warm for service
8 Ounces	TURKEY BREAST
6	TURKEY LEGS (from 10 pound turkeys)
1-1/2 Cups	TURKEY STOCK
8 Ounces	unsalted butter, melted
3/4 Cup	unsalted butter, softened
4 Ounces	vegetable oil
1/3 Cup	water
3 Slices	white sandwich bread, toasted