Amount	Ingredient
10-Ounces	alfalfa sprouts, cleaned
3 Cups	all-purpose flour
1/2 Cup	all-purpose flour
1/3 Cup	balsamic vinegar
1	bay leaf
1 Each	bay leaf
20 Extra-large	Bluepoint oysters, shucked
3 Pounds	BONELESS, SKINLESS TURKEY THIGHS, cut into 2-inch cubes
1 Cup	braising turkey stock
2 Tablespoons	butter
2 Tablespoons	butter
10 Ounces	butter, softened
3 Large	carrots, diced
2 Each	carrots, large dice
4 Ribs	celery, diced
2 Stalks	celery, large dice
32 Each	cherry tomatoes, halved
1/3 Cup	chopped fresh cilantro
1 Can (4 ounces)	chopped green chilies
1 Cup	chopped onion
1 Tablespoon	cilantro, chopped
As needed	cold water
3 Gallons	cold water
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
3 Pounds	COOKED TURKEY, diced
1 Quart	cooked white rice
40 Slices	crusty white bread
1/2 Cup	cucumber, peeled, seeded & cut into 1/4-inch cubes
1 Teaspoon	cumin
4 to 5 Tablespoons	curry powder
3 Cups	day old bread, cubed
1 Pound + 14 Ounces	DELI TURKEY BREAST, sliced
2 Cups	demi-glace
3 Cups	diced celery
2 Cups	diced sweet onion
1/2 Cup	dry sherry
As Needed	egg noodles cooked and drained
4 Large	eggs, lightly beaten
1/2 Cup	flour
12 Large	flour tortillas
1/4 Cup	fresh basil, chopped
1/4 Ounce	fresh mint, chopped
3 Tablespoons	fresh parsley, chopped
1 Teaspoon	fresh sage leaves, chopped
1 Tablespoon	fresh thyme
1/3 Cup + 2 Tablespoons	freshly squeezed lime juice
2 Tablespoons	freshly squeezed lime juice
1 Package (10 ounces)	frozen corn
As needed	fruit salsa
5 Cloves	garlic
4 Cloves	garlic, chopped
1/2 Cup	grated Monterey Jack cheese
1 Tablespoon	ground cumin
1 Quart	heavy cream
2/3 Cup	jerk seasoning
1	leek, white section only, well rinsed & cut into 2-inch strips
2	lemons, cut into wedges
2 Teaspoon	lime zest
1	lime, cut into 8 wedges
2	Mangos, peeled and cut in julienne strips
1-1/2 Pounds	marinated artichoke hearts, drained, reserved juice, cut in half
3/4 Cup	mayonnaise
3/4 Cup	mayonnaise
2/3 Cup	mayonnaise
1/4 Cup	minced celery
1 Teaspoon	minced fresh garlic
5 Ounces	minced shallots
1/2 Cup	non-fat plain yogurt
1 Teaspoon	olive oil
3 Tablespoons	olive oil
3/4 Cup	olive oil, divided
1	onion, large dice
1-1/4 Teaspoons	oregano leaves
2 Cups	red cabbage, shredded
1 Tablespoon + 1 Teaspoon	red hot sauce
1 Teaspoons	red pepper flakes
1	Roma tomato, seeded & cut into 1/4-inch cubes
1/2 Teaspoon	salt
2 Tablespoons	salt
To Taste	salt & freshly ground black pepper
To Taste	salt and freshly ground black pepper
4 Medium	shallots, chopped
2/3 Cup	sour cream
1 Each	Spanish onion, diced
1 Cup	sweet onion, thinly sliced
1 Large	sweet red bell pepper, seeded and thinly sliced
1-1/4 Pounds	Swiss cheese, 4x4, sliced
1 Package (1.25 ounces)	taco seasoning mix
1/2 Cup	tomato, chopped
1 Can (16 ounces)	tomatoes, undrained
8 Ounces	TURKEY BASE
3 Pounds	TURKEY BREAST STRIPS
1	TURKEY BREAST, seasoned with butter, salt and freshly ground pepper
2 Cups	TURKEY BROTH
6 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
1 Pound + 14 Ounces	TURKEY HAM, sliced
2 Medium	TURKEY LEGS
1 Quart	TURKEY STOCK
4 Pounds	TURKEY TENDERLOINS
2	TURKEY THIGHS, boned
1/2 Pound	unsalted butter
1 Pound	unsalted butter
4 Ounces	unsalted tortilla chips, coarsely crumbled
1 Quart	vegetable oil
1 Tablespoon	white pepper
1 Large	whole egg, beaten
1-1/2 Cups	yellow cornmeal
3 Medium	yellow onions, diced
2 Medium	yellow squash, halved lengthwise and sliced
2 Medium	zucchini, halved lengthwise and sliced