Amount	Ingredient
3/4 Cup	apricot jam
As needed	assorted vegetables, cut in cubes
32 Ounces	canned plum tomatoes
As needed	chiffonade parsley
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1/2 Cup	diced roasted red peppers, preferably piquillos
1/2 Cup	dried Italian bread crumbs
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
3 Large	eggs, beaten
6 Large	eggs, well beaten
2 Tablespoons	flour
1/4 Cup	fresh cilantro, chopped
As needed	fresh fruit salad, accompaniment
3 Tablespoons	fresh Italian parsley, fine diced
6 Cloves	garlic, fine dice
1 Clove	garlic, peeled and cut in half
2 Pounds	GROUND TURKEY
2 Tablespoons	honey mustard
1 Medium	jalapeno pepper, seeded and chopped
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
1-1/4 Cups	light Mexican beer
1/2 Pound	Monterey Jack cheese, grated
2 Teaspoons	Nyora chilis, finely ground
2 Tablespoons	olive oil
2 Tablespoons	olive oil
1 Medium	onion, medium dice
2-1/4 Cups	peanuts, finely chopped
24 Slices	raisin bread
As needed	red pepper brunoise
2	shallots, fine dice
3 Tablespoons	smokey Spanish paprika
1/2 Pound	Swiss cheese, grated
1/2 Pound	TURKEY HAM, cut into 3/4-inch cubes
1/2 Pound	TURKEY KIELBASA or SMOKED TURKEY SAUSAGE, cut into 1/2-inch slices
1/3 Cup	unsalted butter