Amount	Ingredient
3/4 Cup	apricot jam
4 Cups	artichoke hearts
As needed	assorted vegetables, cut in cubes
3 Ounces	brown sugar
32 Ounces	canned plum tomatoes
1 Cup	carrot, peeled and chopped
2 Medium	carrots, peeled and finely chopped
2 (12-inch) Squares	caul fat (lace fat)
2 Medium	celery stalks, thinly sliced
4 Ounces	chanterelle mushrooms, cleaned and chopped
4 Ounces	chestnuts, peeled and chopped
As needed	chiffonade parsley
3 Tablespoons	chopped fresh parsley
1-1/2 Cups	chopped sweet onion
1 Ounce	cider vinegar
2-1/4 Pounds	COOKED TURKEY BREAST, sliced thin
1 Cup	COOKED TURKEY, finely chopped
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1/2 Cup	diced roasted red peppers, preferably piquillos
10 Ounces	dried apricots, soaked to soften
1/2 Cup	dried Italian bread crumbs
1/2-Ounce	dried mushroom pieces
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
2 Ounces	dry angel hair pasta
3 Dozen	eggs
3 Large	eggs, beaten
6 Large	eggs, well beaten
2 Tablespoons	flour
1 Tablespoon	fresh basil, chopped
1/4 Cup	fresh cilantro, chopped
As needed	fresh fruit salad, accompaniment
2 Cloves	fresh garlic, peeled
1/2 Ounce	fresh gingerroot, peeled and rough chop
3 Tablespoons	fresh Italian parsley, fine diced
1 Tablespoon	fresh oregano, chopped
1/4 Cup	fresh parsley, chopped
1 Teaspoon	fresh thyme
3 Pounds	fresh vegetables, steamed
1 Pinch	freshly grated nutmeg
1 Teaspoon	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
To Taste	freshly ground black pepper
As needed	fried leeks
6 Cloves	garlic, fine dice
1 Tablespoon	garlic, minced
2 Cloves	garlic, minced
1 Clove	garlic, peeled and cut in half
1/4 Pound	golden raisins
As needed	grated Parmesan cheese
8 Ounces	grilled or roasted red peppers and onions
1/4 Teaspoon	ground cloves
1/4 Teaspoon	ground mace
2 Pounds	GROUND TURKEY
4 Ounces	GROUND TURKEY
2 Tablespoons	honey mustard
1 Medium	jalapeno pepper, seeded and chopped
1/2 lime,	juiced
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
2 Ounces	leaf lettuce, washed, dried and chilled
1	lemon, zested and juiced
1-1/4 Cups	light Mexican beer
4 Pounds	mashed potatoes
1/2 Cup	mayonnaise
2-1/2 Pounds	MESQUITE SMOKED TURKEY BREAST, cut into julienne strips
1/2 Pound	Monterey Jack cheese, grated
2 Teaspoons	Nyora chilis, finely ground
2 Tablespoons	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
2 Tablespoons	olive oil
As needed	olive oil
2 Ounces	onion, chopped
1 Medium	onion, medium dice
1 Cup	panko breadcrumbs
2-1/4 Cups	peanuts, finely chopped
1 Tablespoon	pureed chipotle in adobo sauce
24 Slices	raisin bread
As needed	red pepper brunoise
2 Teaspoons	salt
1/2 Teaspoon	salt
To Taste	salt and freshly ground black pepper
To taste	salt and freshly ground pepper
4 Each	sandwich rolls, prefer focaccia or ciabatta roll
1 Medium	serrano chili, seeded
2	shallots, fine dice
2 Tablespoons	shallots, thinly sliced
3/4 Cups	sliced ripe olives, well drained
8	Slices Pepper Jack cheese
8	Slices red ripe tomato
3 Tablespoons	smokey Spanish paprika
1 Teaspoon	sugar
1/2 Pound	Swiss cheese, grated
1 Cup	tomato sauce
3 Cups	tomatoes, chopped
2 Quarts	TURKEY BROTH or low-sodium chicken broth
30 4-Ounce	TURKEY CUTLETS
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
1/2 Cup	TURKEY STOCK
2 (2-Pound)	TURKEY THIGHS (skin on, bone-in)
1/4 cup	unsalted butter
1/3 Cup	unsalted butter
1 Tablespoon	unsalted butter, softened
4 4-Ounce	WHITE MEAT TURKEY BURGERS
4 Ounces	yellow onion, minced