| Amount | Ingredient |
| 1 8 to 10 pound | BONELESS TURKEY BREAST, skin removed |
| 4 Cups | broccoli slaw |
| 1-1/2 Teaspoons | Caribbean jerk seasoning |
| 1 Pound | chestnuts, shelled and poached |
| 1/3 Cup | cole slaw dressing |
| 8 (8-inch) | flour tortillas, warmed |
| 2 Tablespoons | fresh cilantro, roughly chopped |
| 2 Tablespoons | fresh rosemary, minced |
| 2 Tablespoons | freshly squeezed lime juice |
| 1 Pound | Italian country bread, cut in 1-inch cubes |
| 2 | jalapeno peppers, finely chopped |
| 8 | Kaiser rolls, split and lightly toasted |
| 8 | Large strawberries, caps removed and diced |
| 1/2 Cup | Marsala wine |
| 1/2 Teaspoon | minced jalepeno pepper |
| 1/4 Cup | minced red onion |
| 1/4 Cup | olive oil |
| | Pan Deglazing |
| 8 | pre-made TURKEY BURGERS, garlic and pepper flavor preferred |
| 2 Tablespoons | prepared mustard |
| 1 Medium | ripe nectarine, peeled and diced |
| 1 Medium | ripe peach, peeled and diced |
| To Taste | salt and freshly ground black pepper |
| 6 Medium | shallots, diced |
| 1 Pound | shiitake mushrooms, cleaned and sliced |
| 2 Pounds | spinach leaves, washed and well drained |
| 1 Large | tomato, seeded and chopped (about 1-1/3 Cups) |
| 8 Ounces | TURKEY BREAST TENDERLOIN |
| 2 to 2-1/2 Cups | TURKEY BROTH |
| 1 Cup | TURKEY BROTH |