Amount	Ingredient
1/2 Cup	Amaretto
4 Cups	arugula leaves, washed, drained and chilled
1 Pound	asparagus spears
1 14-Oz. Can	black beans, drained and rinsed
6 Ounces	black olives, pitted and well drained
20 Slices	black rye bread, lightly toasted
10 Pounds	BONE-IN TURKEY BREAST
16	burger buns, split
1/4 Cup	canned mild jalapeno chile, chopped
1/4 Cup	canola oil
1/4 Cup	canola oil
1/2 Head	celery, leaves removed and rough chop
2 Cups	Cheddar cheese, shredded
1 Cup	cheddar cheese, shredded
4 Ounces	Chevre (soft goat cheese) OR substitute softened cream cheese
3 Tablespoons	chili powder
1 Can (4 ounces)	chopped green chilies
1-1/4 Cups	coarse ground mustard, prepared
2 Cups	COOKED TURKEY, cubed
12	Corn tortillas (6-inches in diameter)
1/4 Cup	cornstarch
1 Teaspoon	cracked black pepper
1/2 Pound	CRACKED PEPPER TURKEY BREAST, sliced thin and minced
1 Cup	cream
1 Cup	Dijon mustard
1 Teaspoon	dried cilantro
1 Teaspoon	dried onion
As needed	dry bread crumbs
1/2 Cup	dry white wine
1 Large	eggplant
1/2 Teaspoon	fennel seeds, crushed
1 Cup	finely chopped carrot
1 Cup	finely chopped celery
1/2 Cup	finely chopped fresh mint
1 Cup	finely chopped onion
2 Cloves	fresh garlic, rough chop
1 Pound	fresh or frozen artichoke hearts, slightly thawed
16 Slices	fresh pineapple
As needed	fresh rosemary
As needed	fresh rosemary for garnish
1/4 Cup	fresh rosemary, crushed
2 Tablespoons	fresh thyme
Pinch	freshly grated nutmeg
1/2 Teaspoon	freshly ground black pepper
1/2 Cup	freshly squeezed lemon juice
1 Teaspoon	garlic powder
1/4 Teaspoon	garlic powder
2 Heads	garlic, cloves separated, unpeeled
2 Ounces	Gorgonzola, crumbled
1 Cup	green onions, chopped
1/2 Teaspoon	ground cinnamon
4 Teaspoons	ground cumin
Pinch	ground ginger
1/8 Teaspoon	ground ginger
2 Teaspoons	ground red pepper
1 Pound	GROUND TURKEY
5 Pounds	GROUND TURKEY
As needed	guacamole
1 Cup	honey
2 Tablespoons	Italian herb blend
20 Each	kaiser roll, split horizontally
2 14-Oz. Cans	kidney beans, drained and rinsed
2 Teaspoons	kosher salt
1 Teaspoon	kosher salt
As needed	lime wedges
1-1/4 Cups	mayonnaise
1 Can (10 ounces)	mild enchilada sauce
2 Tablespoons	minced fresh basil
1/4 Cup	minced green onion
1/4 Cup	minced oil-packed sun dried tomatoes, drained
1/2 Cup	Monterey Jack cheese, shredded
1 Pound, 4 Ounces	Monterey Jack cheese, sliced
As needed	non-stick vegetable spray
As needed	olive oil
As needed	olive oil, kosher salt and freshly ground black pepper
1/4 Teaspoon	onion powder
2 Tablespoons	onion, chopped
12 Large	plum tomatoes, quartered
2 Large	portabella mushrooms, stems removed and rough chop
1 Pound, 14 Ounces	red cabbage, shredded
1/4 Cup chopped	ripe olives
1 Cup	salsa
As needed	salsa for garnish
1 Teaspoon	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground pepper
As needed	sea salt
1/4 Cup	sherry wine
1 Cup	sour cream
As needed	sour cream
1/3 Cup	soy sauce
3 Pounds, 12 Ounces	SPLIT TURKEY BREAST, sliced 3/8-inch thick
3 Tablespoons	sugar
1 Large	sweet onion, rough chop
1 Pound	tart apples, cored peeled and chopped
15 Ounces	teriyaki sauce, warm
1 12-Oz. Can	tomato sauce
1 Cup	tomato, chopped
20 4 Ounce	TURKEY BREAST STEAKS
2 Cups	TURKEY BROTH
1 Pound, 4 Ounces	TURKEY HAM, shaved
1 (about 3 pounds total weight)	TURKEY LEG and THIGH, skin removed
1 Quart	TURKEY STOCK
1-1/4 Cups	TURKEY STOCK
12 Ounces	TURKEY THIGHS, skin removed and cubed
2 Ounces	unsalted butter
1 Tablespoon	vegetable oil
1/4 Cup	vegetable oil
1 Cup	water
2 14-Oz. Cans	whole peeled tomatoes, drained
1 Pound	whole petite onions
8 8-inch	whole wheat flour tortillas
16 Small	Yukon Gold potatoes OR red potatoes, washed