Amount	Ingredient
10 1-Pound	acorn squash
1/2 Cup	annatto paste
1-1/4 Cups	apple jelly
6	avocado
12 Ounces	baby spinach, washed, dried and chilled
As needed	balsamic vinegar
12 Each	banana leaves, toasted and trimmed into 12 (8-inch) squares
8 10-inch	basil-flavor tortillas
2 Each	bay leaves
1/4 Teaspoon	black pepper
2 Tablespoons	brown sugar
2/3 Cup	brown sugar
6 Ounces	butter substitute
1 Pound	cabbage, shredded
2 Tablespoons	canola oil
1 Cup	carrot, peeled, julienned thin
2 Teaspoons	celery seed
2-1/2 Cups	celery, chopped fine
2 Stalks	celery, chopped fine
1 Pound	celery, diced
2 Tablespoons	chimayo chili powder
2 Each	chipolte peppers
1/4 Cup	chopped onion
As needed	cilantro
1 Bunch	cilantro
2 Tablespoons	cilantro, chopped
1/2 Cup	clover honey
12 Whole	cloves
1 Pound	collard greens, shredded
1 Tablespoon	crystallized ginger, chopped
1 Tablespoon	cumin
3 Cups	diced roasted tomatoes, canned
1 Tablespoon	dry leaf oregano
As needed	extra virgin olive oil
3 Cups	flour
1/2 Cup	fresh cilantro, chopped
3 Cups	fresh lime juice
1/4 Cup	fresh parsley, chopped
2-1/2 Pounds	FRESH TURKEY SAUSAGE
2-1/2 Cups	fresh white bread crumbs
2 Teaspoons	freshly ground black pepper
1/4 Cup	freshly squeezed lime juice
1 Pound	frozen peaches, coarsely chopped
1 Ounce	garlic clove
As needed	garlic croutons
1 Clove	garlic, minced
2 Cups	Granny Smith apples, julienned thin
5 Cups	Granny Smith apples, peeled, cored & chopped fine
1/2 cup	green onions, sliced
1/2 Cup	green onions, sliced
2-1/2 Pounds	green pepper
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground black pepper
1 Teaspoon	ground cumin
2 Cups	jicama, peeled, julienned thin
1 Pound	kale, shredded
3 Teaspoons	kosher salt
4-1/2 Teaspoons	kosher salt, divided
1	large bay leaf
5	limes
1-1/2 Cups	margarine
2 Tablespoons	masa harina
1 Tablespoon + 1 Teaspoon	Mexican oregano, divided
1 Quart	milk, heated
1 Teaspoon	mustard seed
2 Teaspoons	mustard seeds, crushed
As needed	olive oil
1 Tablespoon	olive oil
1/8 Cup	olive oil
1 Cup	onions, finely chopped
1-1/2 Quarts	orange juice
1-1/2 Cups	pimiento, chopped
As needed	pine nuts
3 Tablespoons	pine nuts, toasted
1/2 Cup	poblano pepper, roasted and thinly sliced
1/2 Pound	prosciutto, thinly sliced
1 Pound	Provolone cheese, sliced
1-1/2 Pounds	PULLED TURKEY or COOKED TURKEY, light and dark meat, cubed
2 Tablespoons	raisins
1 Large	red onion, cut into 1/4-inch thick rings
1 Cup	red onion, sliced
2 Teaspoons	red pepper flakes
1/4 Teaspoon	red pepper flakes
2 Cups	rice vinegar
2 Tablespoons	roasted garlic puree
8 Ounces	roasted red peppers, sliced
2 Cups	Russet potato, peeled and medium dice
1-1/4 Teaspoons	sage leaves
1 Teaspoon	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
To Taste	salt and black pepper
To Taste	salt and freshly ground black pepper
1-1/2 Cups	seasoned mashed potatoes, warm
2 Each	SINGLE LOBE TURKEY ROASTS
3 Cups	SMOKED TURKEY THIGH, shredded
1/4 Cup	sugar
2 Teaspoons	Tabasco sauce
1/2 Teaspoon	thyme, ground
10 Pounds	tomatoes, peeled and seeded
12 6-inch soft	tortillas
1 Pound	TURKEY BREAST, thinly sliced
2 Cups	TURKEY BROTH or low-sodium chicken broth
6 Quarts	TURKEY BROTH, heated
3 Cups	TURKEY STOCK
3 Gallons	TURKEY STOCK
1/2 Cup	TURKEY STOCK, cold
2-1/4 Pounds	TURKEY THIGHS, boneless and skinless
12-1/2 Pounds	TURKEY, cubed, 3/4 inches x 3/4 inches
As needed	vegetable cooking oil
2 Tablespoons	vinegar
1/2 Teaspoon	white pepper, ground
2-1/2 Pounds	yellow onion