Amount	Ingredient
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, julienned
1 Teaspoon	black peppercorns
1 8 to 10 pound	BONELESS TURKEY BREAST, skin removed
4 Cups	broccoli slaw
1-1/2 Teaspoons	Caribbean jerk seasoning
As needed	celery leaves
1 Cup	celery, chopped
2 Tablespoons	Chardonnay
1 Pound	chestnuts, shelled and poached
3 Ounces	chicory frisse
1/2 Cup	coarsely grated carrot
8 Cups	cold water
1/3 Cup	cole slaw dressing
1 Tablespoon	cracked black pepper
1 Cup	cubed red-skinned potato, steamed
1 Teaspoon	Dijon mustard
1/2 Teaspoon	dill weed
1 Ounce	dry sherry
2 Teaspoons	extra virgin olive oil
8 (8-inch)	flour tortillas, warmed
1 Teaspoon	fresh basil, chiffonade
1 Cup	fresh broccoli flowerettes
2 Tablespoons	fresh cilantro, roughly chopped
1 Teaspoon	fresh lemon juice
1/2 Cup	fresh orange juice
1 Teaspoon	fresh parsley, chopped
2 Tablespoons	fresh rosemary, minced
2 Sprigs	fresh sage
2 Sprigs	fresh thyme
2 Tablespoons	freshly squeezed lime juice
1/8 Teaspoon	garlic powder
12 Ounces	Gorgonzola, DIVIDED
1/2 Teaspoon	ground sage
2 Ounces	heavy cream
3 Cups	herb-seasoned stuffing mix
1 Tablespoon	honey
1 Pound	Italian country bread, cut in 1-inch cubes
2	jalapeno peppers, finely chopped
16 Ounces	jellied cranberry sauce
8	Kaiser rolls, split and lightly toasted
1/2 Cup	kosher salt
To Taste	kosher salt and cracked black pepper
To Taste	kosher salt and fresh ground pepper
8	Large strawberries, caps removed and diced
1/3 Cup	light brown sugar
1/4 Cup	maple syrup
1/2 Cup	Marsala wine
1/2 Teaspoon	minced jalepeno pepper
1/4 Cup	minced red onion
2 Cups	mixed dried fruit, chopped
1 Tablespoon	mustard seeds
2 Large	Navel oranges, segmented
1/4 Cup	olive oil
2 Tablespoons	olive oil
2/3 Cup	onion, chopped
2 Medium	onions, chopped
	Pan Deglazing
As needed	pears or apples
1-Inch	piece fresh ginger, sliced
8	pre-made TURKEY BURGERS, garlic and pepper flavor preferred
2 Tablespoons	prepared mustard
As needed	red grapes
1/2 Cup	red onion, julienned
1/3 Cup	reduced-calorie mayonnaise
1 Medium	ripe nectarine, peeled and diced
1 Medium	ripe peach, peeled and diced
To Taste	salt and freshly ground black pepper
As needed	salt and freshly ground black pepper
1/4 Cup	seeded & thinly sliced sweet red bell pepper
15 Jumbo	seedless red grapes, halved
6 Medium	shallots, diced
1 Teaspoon	shallots, minced
1 Pound	shiitake mushrooms, cleaned and sliced
1 Pound	SMOKED TURKEY BREAST, julienned
1/2 Pound	SMOKED TURKEY BREAST, skin removed & cut into 1/2-inch cubes
2 Pounds	spinach leaves, washed and well drained
30	sugar toasted walnut halves
1/4 Cup	thinly sliced green onion
1/2 Cup	thinly sliced yellow squash
1/2 Teaspoon	thyme
1 Large	tomato, seeded and chopped (about 1-1/3 Cups)
1 4-Pound	TURKEY BREAST (not self-basting or kosher)
8 Ounces	TURKEY BREAST TENDERLOIN
2 to 2-1/2 Cups	TURKEY BROTH
1 Cup	TURKEY BROTH
1-1/2 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
3 Cups	TURKEY STOCK
2 Tablespoons	unsalted butter
6 Tablespoons	unsalted butter
2 Whole	vanilla beans
	vegetable cooking spray
1/2 Cup	white wine vinegar
1 Cup	whole cranberry sauce
14-16 Pound	WHOLE TURKEY, fresh or frozen (thawed)