Amount	Ingredient
1 2-1/2 Pounds	BONE-IN TURKEY BREAST HALF
4 Ounces	button mushrooms, cleaned and sliced
1/2 Pound	carrots, diced into medium-sized pieces
2 Tablespoons	catsup
1/8 to 1/4 Teaspoon	cayenne pepper
1/2 Pound	celery, diced into medium-sized pieces
1 Pound	chayote squash, peeled and cubed
2 Tablespoons	chipolte base
1/3 Cup	cilantro, freshly chopped
As needed	cooked rice
2 cups	COOKED TURKEY, cut into 1/2-inch cubes
1 Pound	corn, roasted and cut from cob
1 Tablespoon	cornmeal
2 Teaspoons	cornstarch
1 Quart	diced tomatoes in juice
1/2 Teaspoon	dried oregano
1 tablespoon	dried parsley
1 teaspoon	dried rosemary, crushed
1 teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1/2 Cup	dry sherry
2 Tablespoons	dry sherry
1/4 Cup	flour
2 Tablespoons	fresh cilantro, chopped
1 Tablespoon	fresh cilantro, finely chopped
1 Tablespoon	fresh ginger, grated
2 Tablespoons	fresh lime juice
2 Tablespoons	fresh orange juice
1/2 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1 cup	frozen peas, cooked according to package directions
1 1-pound package	frozen vegetables for stew, cooked according to package directions
12 Cloves	garlic, crushed
2 Cloves	garlic, finely chopped
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
1/2 Pound	green bell pepper, diced into medium-sized pieces
2 Tablespoons	green onion, chopped
2	green onions, thinly sliced
2 Teaspoons	ground cumin
1/2 Teaspoon	ground cumin
2 Tablespoons	ground cumin
1/4 Cup	hoisin sauce
1 Teaspoon	honey
1/4 Cup	jalapeno or apple jelly
1 Tablespoon	jalapeno pepper, seeded and minced
1/2 Teaspoon	kosher salt
1/4 Cup	low-sodium teriyaki or soy sauce
1 Medium	mango, peeled, seed removed & diced
1 Tablespoon	minced fresh mint
3 Tablespoons	minced onion
1 Medium	nectarine, pitted and diced
1 12-oz jar	non-fat turkey gravy
1 Tablespoon	olive oil
6 Ounces	olive oil
1 Pound	onion, diced into medium-sized pieces
1 Medium	onion, sliced thin
1 Medium	papaya, seeded and diced
2 Tablespoons	paprika
1/4 teaspoon	pepper
1/2 Cup	red bell pepper, seeded and diced
1/4 Teaspoon	red pepper flakes
2 Teaspoons	reduced-sodium chicken bouillon
1	refrigerated pie crust, room temperature
1/2 Teaspoon	salt
1 Teaspoon	salt
1/4 Teaspoon	salt
1/2 teaspoon	salt
2 Pounds	SMOKED TURKEY BREAST, diced into medium-sized pieces
1	starfruit (carambola), diced
2 Quarts	tomato puree
1 Medium	tomato, seeded and diced
8 Pounds	TURKEY BREAST ROAST
2 Pounds	TURKEY CUTLETS, cut into 1/3-pound portions
2 Quarts	TURKEY STOCK
2 10-Ounce	TURKEY TENDERLOINS
2 Tablespoons	unsalted butter
2 Tablespoons	vegetable oil
1/2 Cup	water
2 Tablespoons	yellow bell pepper, seeded and diced