| Amount | Ingredient |
| 2 Teaspoons | bay leaves, ground |
| 3 Tablespoons | black pepper |
| 1/4 Teaspoon | black pepper |
| 2 Pounds | BONELESS SKINLESS TURKEY THIGHS |
| 1 Pound | BONELESS, SKINLESS TURKEY BREAST TENDERLOINS |
| 1 (4 Pound) | BONLESS TURKEY BREAST, skin on, with 2 halves cut apart and netting removed |
| 1 Large | carrot, peeled and cut into 1/4-inch spears, about 6 pieces |
| 5 | Carrots and scallions - cut in flower shapes |
| 1 Tablespoon | cayenne pepper |
| 5 | Cilantro sprigs |
| 1/2 Cup | cooked green peas |
| 1 Tablespoon | cornstarch |
| 8 Tablespoons | cranberry sauce |
| 2 Pounds | crawfish meat, cooked |
| 1-1/2 Ounces or 3 Medium | dried ancho chiles, stemmed and seeded |
| 3 Ounces or 6 Medium | dried mulato chiles, stemmed and seeded |
| 1-1/2 Ounces or 5 Medium | dried pasilla chiles, stemmed and seeded |
| ˝ Cup | dry white wine |
| 1/4 cup | dry white wine |
| 1/4 Cup | dry white wine |
| 2 Large | eggs, beaten for egg wash |
| 2 Teaspoons | filé powder |
| 1 Slice | firm white bread, darkly toasted and broken into several pieces |
| 2 Tablespoons | flour |
| Watercress or parsley | for garnish |
| 1 Pound | fresh spinach leaves, washed and dried |
| 1/4 Teaspoon | freshly ground anise seed |
| 1 Teaspoon | freshly ground black pepper |
| 1/4 Teaspoon | freshly ground black pepper |
| 4 Cloves | garlic |
| 3 Tablespoons | garlic powder |
| 3 Cloves | garlic, chopped |
| 1 Clove | garlic, minced |
| 1/3 Pound | green beans, split lengthwise and lightly steamed |
| 1 Medium | green pepper, seeded and julienne |
| 1/2 Teaspoon | ground cinnamon (preferably freshly ground Mexican canela) |
| 1/8 Teaspoon | ground cloves |
| 1 Teaspoon | ground cumin |
| 3 Large | hard cooked eggs, shelled |
| 2 Cups | hot, cooked Chinese noodles |
| 1 Tablespoon | kosher salt |
| 1/2 Cup | kosher salt |
| To Taste | kosher salt |
| As needed | kosher salt and freshly ground black pepper |
| As needed | kosher salt and freshly ground black pepper |
| 8 Tablespoons | lemon aioli |
| 3 Cups | mashed sweet potatoes |
| 1 Ounce | Mexican chocolate, roughly chopped |
| 3 Tablespoons | olive oil |
| As needed | olive oil |
| 6 Tablespoons | olive oil, divided |
| 6 Tablespoons | olive oil, divided |
| 2 Tablespoons | olive oil, divided |
| 3 Tablespoons | onion powder |
| 1 1/2 Tablespoons | paprika |
| 4 to 5 Gallons | peanut oil, See Note |
| 2 Medium carrots | peeled and cut in julienne strips |
| 1 Teaspoon | peeled, minced fresh gingerroot |
| 1 Cup | peeled, seeded and coarsely chopped Roma tomatoes |
| As needed | pickled onions |
| 2 Cups | plantain chip crumbs |
| 2 Ounces | raisins |
| 1 Medium | red pepper, seeded and julienne |
| 1/4 Cup | red wine vinegar |
| 2 Tablespoons | reduced-sodium soy sauce |
| 1 Tablespoon | reduced-sodium soy sauce |
| 2 Tablespoons | rice vinegar (alternative: white vinegar) |
| 1-3/4 teaspoons | salt |
| 1/2 Cup (2-1/2 Ounces) | sesame seeds, divided |
| 6 | Shallots, finely chopped |
| 3 | Shallots, finely chopped |
| 2 Tablespoons | sherry vinegar |
| 2 Pounds | shitake mushrooms, cleaned and sliced |
| 1 5-Pound | SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick |
| 2 Medium | Spanish onions, julienne |
| 4 to 5 Tablespoons | sugar |
| 1 Tablespoon | sugar |
| 2 Tablespoons | sweet basil |
| 1/2 Cup | thinly sliced scallions |
| 5 Ounces (3 Medium) | tomatillos, husked and rinsed |
| 1 Tablespoon | tomato paste |
| 8 (4-ounce) | TURKEY BREAST CUBES, cut about 2x2-inches square |
| 2 Cups | TURKEY STOCK |
| 1 Tablespoon | unsalted butter |
| As needed | unsalted butter |
| 2 Ounces | unskinned almonds |
| 3 Tablespoons | vegetable oil |
| 1-1/2 Tablespoons | vegetable oil |
| 1/2 Cup | vegetable oil |
| 8-Ounces | watercress salad |
| 3 Tablespoons | white pepper |
| 1 10-12 Pound | WHOLE TURKEY, non self-basting |