Amount	Ingredient
1 Gallon	apple cider
1/4 cup	balsamic vinegar
As needed	butter
As needed	butter
As needed	butter lettuce leaves, washed, drained and chilled
2 Ounces	Chinese five-spice powder
9 Bunches	chives, finely chopped
4 Cups	dried bread crumbs
1 teaspoon	dried rosemary
1 teaspoon	dried tarragon
6	eggs, beaten
8 10-inch	flour tortillas
As needed	fresh figs
7 Pounds	fresh figs, chopped
1 Bunch	fresh parsley, cleaned and chopped
1 Bunch	fresh thyme, cleaned and chopped
As needed	freshly ground black pepper
2 teaspoons	garlic, minced
1 Tablespoon	grated orange peel
1/2 cup	green onions, chopped
1/4 Teaspoon	ground allspice
30 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY, extra lean
1/3 Cup	honey
1/2 Cup	Honey Pineapple Chutney
1-1/2 Teaspoons	Jamaican jerk seasoning
As needed	kosher salt
1-1/2 Cups	low-sodium soy sauce
As needed	milk
As needed	olive oil
1/3 cup	olive oil
1/4 Cup	onion powder
1 Pound	OVEN ROASTED TURKEY, sliced
As needed	parsley, chopped
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
2 whole	portabella mushrooms, stemmed & quartered
1/2 Cup	prepared ranch dressing
1/2 medium	red bell pepper, seeded & cut into 1-inch cubes
1/4 Cup	red bell pepper, seeded and minced
1-1/4 Cups	Red Hot Sauce or harissa sauce
1/4 Cup	red wine vinegar
As needed	salt and freshly ground pepper
3 Cups	scallions, cleaned and chopped
1/2 Cup	shredded Cheddar cheese
1 Cup	shredded lettuce, crisp
5 Medium	Spanish onions, fine dice
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
1/2 Cup	sunflower kernels
4	sweet bell peppers, seeded and diced
2 Cups	tomato juice
1 Quart	TURKEY STOCK
1-1/2 to 2 pounds	TURKEY THIGHS, skinned, boned & cut into 1-inch cubes
2 Teaspoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
1 tablespoon	Worcestershire sauce
1 small	yellow squash, cut into 1/2-inch rounds
18 Pounds	Yukon potatoes, peeled
1 small	zucchini, cut into 1/2-inch rounds