Amount	Ingredient
3 Tablespoons	all-purpose flour
2 Pounds	American cheese loaf, cubed
1 Cup	balsamic vinegar
1 Ounce	bourbon
3 Pounds	broccoli florets, blanched
1/2 Pound	butter
1 Medium	carrot, thickly sliced
1 Medium	celery rib, thickly sliced
4 Cups	celery, diced
2 Thin slices	challah
4 Pounds	Cheddar cheese, shredded
1 Tablespoon	chopped fresh rosemary or thyme
1/4 Cup	chopped fresh sage
4 Cups	cold water
As needed	cooked rice
4-6 Slices	crisp cucumber
2 Cups	currants
8 Cups	diced sweet onions
1/4 Cup	Dijon mustard
2 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
1/2 Cup	dry red wine
2 Ounces	dry white wine
5	eggs
2 Cups	extra virgin olive oil
3 Tablespoons	fat from poultry drippings
1/2 Pound	flour
10 8-inch	flour tortillas
1/2 Cup	fresh basil, julienne-cut
1 Cup	fresh bread crumbs
2 Tablespoons	fresh dill, minced
3 Cloves	fresh garlic, minced
2 Tablespoons	fresh lemon juice
1 Sprig	fresh tarragon
As needed	fresh tarragon for garnish
1/2 Teaspoon	freshly grated nutmeg
1-1/2 Teaspoons	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
To Taste	freshly squeezed lemon juice
2 Ounces	garlic, chopped
1 Clove	garlic, minced
1/4 Cup	grated Parmesan cheese
1 Cup	grated Romano cheese
6 Cups	green bell pepper, seeded and diced
As needed	green leaf lettuce, washed, drained and chilled
1/2 Cup	green pepper, seeded and chopped
1 Cup	green pepper, seeded and thinly sliced
6 Large	green tart apples, peeled, cored and julienned
3 Pounds	GROUND TURKEY
1 Gallon	heavy cream
1/4 Teaspoon	Italian seasoning
1 Teaspoon	Italian seasoning, OR 1/4 teaspoon each basil, oregano, thyme & marjoram
2 Teaspoons	kosher salt
2 Tablespoons	Kosher salt
1-1/2 Cups	large pecan halves
2	lettuce leaves, washed and dried
1-1/4 Cups	mayonnaise
As needed	mixed greens
8 Each	multi-grain rolls, split and lightly toasted
2 Tablespoons	mustard
1 Package	neck, heart, gizzard from TURKEY giblets
1 Ounce	olive oil
1 Cup	olive oil
As needed	olive oil cooking spray
1/2 Cup	onion, chopped
1 Medium	onion, thickly sliced
3 Pounds	OVEN ROASTED TURKEY BREAST, cut to 1/2-inch dice
5 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
4 Cups	Parmesan cheese, freshly grated
1/4 Teaspoon	pepper
	pepper to taste
As needed	pine nuts
1 Ounce	prepared honey mustard spread
2 Ounces	Provolone, thinly sliced
2 Cups	red bell pepper, seeded and diced
1 Cup	reduced-fat Cheddar cheese, grated
As needed	roasted red peppers
As needed	Salsa
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1/4 Teaspoon	salt
As needed	salt and freshly ground black pepper
To Taste	Salt and pepper
1/4 Cup	seasoned bread crumbs
1/2 Cup	seedless red grapes, roasted with balsamic vinegar until just cooked
2	shallots, cut in half
1/2 Cup	skim milk
4 Pounds	small to medium whole button mushrooms, cleaned
8 Pounds	spaghetti noodles, cooked & held for service
As needed	sprouts
1/2 Cup	sugar
As needed	sugar snap peas, cooked
2 Teaspoons	Tabasco
As needed	thinly sliced red onion rings
2-3 Slices	tomato
1 Cup	tomato, peeled and cut into chunks
2 Roma	tomatoes, seeded and julienne-cut
10 Slices	TURKEY BACON, cut into 1/4-inch pieces
1/4 Cup	TURKEY BASE
1 7 1/2-pound	TURKEY BREAST OR 1 12 -pound WHOLE TURKEY
8 Ounces	TURKEY CUTLET, gently pounded to an even thickness
1 Pound	TURKEY CUTLETS
1	TURKEY LIVER
2 Ounces	TURKEY STOCK
1-1/2 Pounds	TURKEY THIGHS, skinned, boned and cut into 1-inch cubes
1 Cup	unsalted butter
1 Tablespoon	vegetable oil
As needed	vinaigrette dressing
2 Teaspoons	white ground pepper
4 Cups	white onion, diced
1 Tablespoon + 1 Teaspoon	white pepper
2 Teaspoons	Worcestershire sauce
3 Gallons	young arugula leaves, washed, dried and chilled