| Amount | Ingredient |
| 3/4 Cup | balsamic vinegar |
| 1 | bay leaf |
| 24 Ounces | bitter orange marmalade |
| 1 Pound | BONELESS, SKINLESS TURKEY BREAST TENDERLOINS |
| 1 (4 Pound) | BONLESS TURKEY BREAST, skin on, with 2 halves cut apart and netting removed |
| 8 | cherry tomatoes |
| 1-1/2 Cups | chopped green onions |
| 1 Cup | diced celery |
| 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 |
| 1 Tablespoon | dried rosemary |
| 1 Tablespoon | dried tarragon |
| 1 .6-Oz. Packet | dry herb Italian salad dressing mix |
| 1/4 Teaspoon | each salt and black pepper |
| 1 Slice | firm white bread, darkly toasted and broken into several pieces |
| Watercress or parsley | for garnish |
| 2 Tablespoons | fresh mint, chopped |
| 1/4 Teaspoon | freshly ground anise seed |
| 1/4 Teaspoon | freshly ground black pepper |
| 4 Cloves | garlic |
| 4 Cloves | garlic, peeled and crushed |
| 1/2 Teaspoon | ground cinnamon (preferably freshly ground Mexican canela) |
| 1/8 Teaspoon | ground cloves |
| As needed | high smoke point oil, such as peanut oil for frying |
| To Taste | kosher salt |
| As needed | leafy greens |
| 1 (11 ounce) can | mandarin oranges, drained |
| 5 Ounces | mayonnaise |
| 1/2 Cup | mayonnaise |
| 1 Ounce | Mexican chocolate, roughly chopped |
| 2 Tablespoons | minced garlic |
| 1 Cup | olive oil |
| 1 Cup | orange juice |
| 1/2 Cup | pineapple-orange yogurt |
| 6 Small | portabella mushrooms, cleaned, stemmed and quartered |
| As needed | radiccio leaves, washed, dried and chilled |
| 2 Ounces | raisins |
| 2 Small | red bell peppers, seeded & cup into 1inch pieces |
| 2 Small | ripe avocados, peeled and thinly sliced |
| 1-3/4 teaspoons | salt |
| 1-1/2 cups | seedless red grapes, halved |
| 1/2 Cup (2-1/2 Ounces) | sesame seeds, divided |
| 1/3 Cup | slivered almonds, toasted |
| 12 Thin slices | sourdough bread, toasted |
| 4 to 5 Tablespoons | sugar |
| 5 Ounces (3 Medium) | tomatillos, husked and rinsed |
| 8 Ounces | TURKEY BOLOGNA, thinly sliced |
| 8 Ounces | TURKEY HAM, thinly sliced |
| 8 Ounces | TURKEY SALAMI, thinly sliced |
| 5 Pounds | TURKEY THIGHS |
| 2 Ounces | unskinned almonds |
| 1/2 Cup | vegetable oil |
| 1 (10 to 14 Pound) | WHOLE TURKEY, fresh or thawed if frozen and patted dry |
| 2 Tablespoons | Worcestershire sauce |
| 3 Small | yellow squash, cut into 1/2-inch rounds |
| 2 Small | yellow tomatoes, thinly sliced |
| 1 Cup | Zinfandel |
| 3 Small | zucchini, cut into 1/2-inch rounds |