Amount	Ingredient
1/2 Cup	basmati rice
1 Cup Medium	black olives, pitted and sliced
1/2 Cup	black peppercorns
1/2 Teaspoon	black peppercorns, crushed
4 Pounds	BONELESS TURKEY BREAST, skin removed
1 Quart	canned Italian plum tomatoes, crushed
1/2 Teaspoon	cardamom
1 Pound	chanterelles, cleaned and quartered
3 Tablespoons	chili powder
1/4 Cup	chopped Italian parsley
1/2 Teaspoon	cinnamon
1/2 Cup	coconut flakes
1/2 Teaspoon	coriander powder
To Taste	crushed red pepper flakes
2 Tablespoons	cumin
2 Tablespoons	dark chili powder
1/2 Cup	dried cranberries
1/2 Cup	dry sherry
3 Gallons	duck fat
1 Cup	fresh cilantro
2 Tablespoons	fresh garlic, minced
2-Inches	fresh ginger, peeled and rough chop
As needed	fresh greens, washed and chilled
1 Cup	fresh mint, chopped
2 Tablespoons	freshly squeezed lime juice
2 Cloves	garlic, minced
As needed	grated Parmesan cheese
1 Pound	green bell pepper, seeded and julienned
1	jalapeno, rough chop
To taste	kosher salt
To taste	kosher salt
1-1/2 Cup	kosher salt, divided
8-10 Ounces	Manchego cheese, grated
1/4 Cup	melted butter
2 Pounds	mostaccioli, rigatoni or other medium pasta shape, uncooked
1 Teaspoon	oil
1 Teaspoon	olive oil
As needed	olive oil
2 Ounces	olive oil
1/2 Pound	onion, julienned
1/3 Cup	pepper
1 Cup	pineapple juice
15 Large	poblano peppers
1/2 Cup	raisins
1 Pound	red bell pepper, seeded and julienned
3 Cups	RICH TURKEY STOCK
1 Medium	ripe mango, peeled and rough chop
2 Tablespoons	roasted cumin powder
7 Pounds	Roma tomatoes
1/3 Cup	salt
To Taste	salt and freshly ground black pepper
4 Ounces	shallots, peeled and sliced
1 Pound	shiitakes, cleaned and quartered
2 Ounces	sour cream, ligthly whipped by hand
4 Teaspoons	tamarind concentrate
2 Medium	tomatoes, fine dice
1 Pound	TURKEY ITALIAN SAUSAGE
20 Pound	WHOLE TURKEY
1/2 Cup	yellow lentils
1 Medium	yellow onion, fine dice