Amount	Ingredient
1 Tablespoon	butter, melted
8 Large	button mushrooms, or 4 Portabello mushrooms
1 Large	carrot, peeled and cut in 3 chunks
2 Stalks	celery, rough cut
1-1/2 Pounds	Cheddar cheese sauce
1/4 Cup	chili powder
3 Quarts	cold water
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
1/4 Pound	COOKED TURKEY, chopped
1 Pound	corn tortillas, chopped in 1/2-inch cubes
1-1/2 Teaspoons	crushed red pepper
1-1/2 Teaspoons	dried oregano
1/4 Teaspoon	dried thyme
4-1/2 Pounds	dry rigatoni
6 Pounds	eggplant, grilled and diced
1-1/2 Cups	extra virgin olive oil
3-3/4 Cups	Feta cheese, crumbled
2/3 Cup	fresh bread crumbs
2 Ounces	fresh jalapeņos, seeded and small dice
1-1/2 Cups	fresh parsley, chopped
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
2 Tablespoons	freshly squeezed lemon juice
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
1 Large clove	garlic, minced
3 Tablespoons	garlic, minced
2 Teaspoons	ground cumin
1 Teaspoon	hot pepper sauce
6 Pounds	ITALIAN TURKEY SAUSAGE, cooked and sliced
3 Tablespoons	light cream
4 Ounces	old fashioned biscuit gravy mix
2 Tablespoons	Parmesan cheese, grated
2 Tablespoons	parsley, chopped
20 10-inch Pieces	pita bread
3-3/4 Cups	portabella mushrooms, small dice
2-1/2 Cups	prepared basil pesto
1-1/2 Quarts	Ricotta cheese
To Taste	salt and freshly ground pepper
To Taste	salt and pepper
2-1/2 Cups	scallions, chopped
1 Large	sweet onion, quartered
1-1/2 Pounds	tomato puree
2-1/4 Quarts	tomato salsa
3 Slices	TURKEY BACON, cut into 1/4-inch pieces
4 Pounds	TURKEY PARTS (wings, legs, thighs, breast)
1 Pound	unsalted butter
1 Pound	yellow onions, diced