Amount	Ingredient
1/4 ounce	bakers yeast
1 tablespoon	basil, dry
4	bay leaves
1/2 Teaspoon	black pepper, ground
4 Pounds	BONELESS TURKEY THIGHS, cut into 1-inch chunks
2 1/2 cups	bread flour
1 Cup	carrots, 1/4-inch diced
3 Cups	carrots, peeled and diced
6 Medium	carrots, peeled and thinly sliced
1/8 Teaspoon	celery seed
1/2 Cup	celery, 1/4-inch diced
3 Cups	celery, diced
1 Cup	chopped onion
1 Teaspoon	coarse salt
2 Teaspoons	coarsely ground pepper
2 Cups	COOKED TURKEY
As needed	cooked white rice
1/2 Cup	cornstarch, dissolved in 1/2 cup water
2 Cups	couscous, uncooked
1/2 Cup	diced button mushrooms
1/2 Cup	diced celery
4 Cups	diced day-old bread
1-2/3 Cups	diced tomatoes (canned) with juice
1 (14.5-ounce) Can	diced tomatoes, undrained
1 Cup	diced yellow onions
1 Tablespoon	dried basil leaves
2 Ounces	dried porcini, reconstituted in cool water & cleaned
3/4 Cup	dried tart cherries, coarsely chopped
1/2 bottle	dry Italian white wine
1/2 Cup	dry white wine
1 Cup	dry white wine
1 Cup	extra-virgin olive oil
2 Cups	fennel, diced
2 Cups	flour
1/4 Cup	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1 Clove	fresh garlic, minced
1/4 Cup	fresh marjoram, chopped
1-1/2 Cups	fresh parsley, chopped
3 Tablespoons	fresh parsley, chopped
4 Tablespoons	fresh parsley, cleaned
4 Tablespoons	fresh rosemary, cleaned
4 Tablespoons	fresh sage, cleaned
1/4 Cup	fresh thyme, chopped
4 Tablespoons	fresh thyme, cleaned
6 Cloves	garlic, coarsely chopped
3 Medium Cloves	garlic, crushed
2 teaspoons	garlic, minced
3 ounces	green chile paste, (see recipe in database)
16	green onions, chopped
1 Teaspoon	ground cinnamon
2 Teaspoons	ground cumin
1-1/2 Teaspoons	ground ginger
1/3 Cup	hazelnuts, toasted, chopped
4 Ounces	hot chile paste
2	Large eggs, beaten
4	LEMON GARLIC SEASONED TURKEY BREAST TENDERS
2 Tablespoons	lemon zest, minced
2 Large	lemons, zested
1 Pound	lentil beans
3 Tablespoons	light brown sugar
1-1/2 Teaspoons	minced fresh garlic
1/4 Cup	minced fresh parsley
1-1/2 Teaspoons	minced fresh rosemary
1-1/2 Teaspoons	minced fresh sage
1-1/2 Teaspoons	minced fresh thyme
1/4 Cup	minced garlic
6 Cups	mixed salad greens, cleaned and chilled
1 cup	Mozzarella, shredded
2 Tablespoons	olive oil
2 tablespoons	olive oil
2 Tablespoons	olive oil
1/2 Cup	onion, 1/4-inch diced
1 medium	onion, sliced
4 Medium	onions, thinly sliced
As needed	Parmesan cheese, grated
1 Cup	peeled and sliced fresh carrots
1 cup	Pepper Jack cheese, grated
1/4 Teaspoon	pepper, freshly ground
2-1/2 Cups	pinto beans, canned, drained and rinsed
1-2/3 Cups	potatoes, peeled, 3/8-inch diced
1-1/2 Pounds	PULLED TURKEY or COOKED TURKEY, 3/4-inch diced
1/2 Cup	raisins
1	red pepper, roasted, seeded and peeled
As needed	roasted unsalted peanuts
1 Pound	roasted unsalted peanuts, chopped
1/2 Teaspoon	salt
2 teaspoons	salt
3/4 Teaspoon	salt
1/2 Teaspoon	salt
As needed	salt and pepper
1/3 Cup	salted butter
2 Tablespoons	salted butter, melted
16	scallions, cut in 2-inch lengths, julienned
1/2 Cup	sesame oil
1/4 Cup	shelled pistachios, chopped
2-1/2 Cups	small shell pasta, uncooked
12 ounces	SMOKED TURKEY BREAST, shredded
1/2 Cup	soy sauce
1/4 teaspoon	sugar
3/4 Teaspoon	sugar
1 Large	sweet potato, peeled, cut into chunks, about 2 cups
1 Cup	tomato sauce
3 Ounces	TURKEY BACON, diced
1/2 Cup	TURKEY BROTH
16 2" thick	TURKEY SHANKS, skinless, cut from widest part of leg, close to thigh
2 to 3 Quarts	TURKEY STOCK
3-3/4 Quarts	TURKEY STOCK
4 Ounces	unsalted butter
1-3/4 Cups	water
32 Ounces	water chestnuts, drained well
1 cup	water, lukewarm
1 Tablespoon	white rice wine vinegar
1	whole (5-6 pound) TURKEY BREAST, BONE-IN, well chilled
1 #10 can	whole plum tomatoes, seeded, chopped and drained
3 Cups	yellow onion, chopped
2-1/2 Cups	zucchini, quartered and sliced 1/4 inch