Amount	Ingredient
1/8 Teaspoon	bay leaf, ground
18 Ounces	black beans, dry
1-1/2 Teaspoons	black pepper
1 Teaspoon	black pepper
1/2 Teaspoon	black pepper, ground
3 Tablespoons	brown sugar
4 Ounces	butter
5 Cups	canned diced tomatoes
1-1/2 Cups	canola oil
1/8 to 1/4 Teaspoon	cayenne pepper
7 Ounces	celery, diced
1 Tablespoon	chili powder
2 Cups	chopped onion
4	cinnamon sticks
6 Cups	cold water
6-1/3 Pounds	COOKED or PULLED TURKEY, coarse chop
12 Cups	cooked wild rice
1 Tablespoon	cornmeal
1 #10 Can	crushed tomatoes
1 Tablespoon	cumin
1/2 Teaspoon	cumin, ground
1 Cup	dried blueberries
1 Cup	dried cranberries
4 Teaspoons	dried oregano
1/2 Teaspoon	dried oregano leaves
1/2 Teaspoon	dried thyme leaves
1/2 Cup	dry sherry
As needed	fennel fronds for garnish
1/4 Cup	flour
4 Cups	flour
4 Ounces	flour
4 Sprigs	fresh basil, for garnish
2 Tablespoons	fresh cilantro, chopped
As needed	fresh cilantro, fine chop
2 Cups	fresh cranberries, washed and picked over
6 Cups	fresh cranberries, washed and picked over
2 Pounds	fresh fennel bulbs, sliced thin
2 Tablespoons	fresh lime juice
2 Tablespoons	fresh orange juice
72 Whole	fresh sage leaves
As needed	fresh sage sprigs
1 Teaspoon	freshly ground black pepper
As needed	freshly ground white pepper
2-1/2 Pounds	frozen flat dumplings - home style
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
1-1/4 Cups	green onion, chopped
2	green onions, thinly sliced
2 Teaspoons	ground cumin
1 Pound	GROUND TURKEY
1 Teaspoon	honey
3 Pounds	HOT ITALIAN TURKEY SAUSAGE, medium dice
1 Cup	hot salsa
1 Loaf (8-inch)	Irish soda bread
1 Teaspoon	Italian seasoning
1 Tablespoon	jalapeno pepper, seeded and minced
As needed	kosher salt
3 Cups	leeks, washed and finely sliced
As needed	lemon slices
3 Tablespoons	lemon zest
1 Medium	mango, peeled, seed removed & diced
1 Tablespoon	minced fresh mint
1 Teaspoon	minced garlic
1 Tablespoon	minced garlic
3 Tablespoons	minced onion
1 Medium	nectarine, pitted and diced
1 Tablespoon	olive oil
8	onion buns, sliced and grilled
7 Ounces	onion, diced
1 Large	orange
1 Medium	papaya, seeded and diced
1/2 Cup	parsley flakes
3 Cups	prepared chunky vegetable spaghetti sauce
4 Cups	prepared deli coleslaw, divided
2-1/2 Pounds	PULLED TURKEY, 3/4-inch pieces
1-1/2 Quarts	reconstituted nonfat dry milk
1/2 Cup	red bell pepper, seeded and diced
2 Medium	red peppers
2 Medium	red sweet onions, sliced into eight, 1/4-inch thick rounds
3 Cups	ripe olive halves, well drained
As needed	roasted corn tortillas, crushed
1 Teaspoon	salt
1/4 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
4 Cups	shiitake or crimini mushrooms, cleaned and sliced
1-1/2 Pounds	small pasta (stars, orzo, pastina)
2 Pounds	SMOKED TURKEY BREAST, sliced
6 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/8-inch slices
6 Ounces	smoky barbecue sauce, commercial
As needed	sour cream
1-1/4 Cups	sour cream
8 Ounces	spaghetti, cooked and drained according to package directions
1	starfruit (carambola), diced
1-1/2 Cups	sugar
3 Cups	sugar
8 Ounces	sweet onion, small dice
2-1/4 Cups	sweet onions, small chop
1 Bottle (8 ounces)	Thousand Island dressing
1-2/3 Cups	tomato paste
1 Medium	tomato, seeded and diced
2 Ounces	TURKEY BACON, cooked and crumbled
24	TURKEY BREAST CUTLETS
4-1/4 Quarts	TURKEY BROTH
1 Quart	TURKEY BROTH
12 Ounces	TURKEY PASTRAMI, thinly sliced
1 Quart	TURKEY STOCK
2 Gallons	TURKEY STOCK
2 10-Ounce	TURKEY TENDERLOINS
1 Pound	unsalted butter
1/3 Cup	vegetable oil
1/4 Cup	whole black peppercorns
12	whole cloves
2 Tablespoons	yellow bell pepper, seeded and diced