Amount	Ingredient
3 Pounds	BONE-IN TURKEY BREAST, fresh or thawed
4 Pounds	BONELESS TURKEY BREAST, thawed
1/4 Cup	canned mild jalapeno chile, chopped
2 Cups	Cheddar cheese, shredded
As needed	chopped chives for garnish
1 Tablespoon	chopped garlic in oil
1-1/2 Ounces	cornstarch
1 Box (18.3 Ounce)	creamy portobello mushroom soup
2 Teaspoons	Dijon-style mustard
1/2 Cup	dry sherry
1 Pound + 3 Ounces	fresh 6x7 tomatoes, cut into wedges
1/4 Ounce	fresh gingerroot, peeled and minced
1 Teaspoon	fresh lemon juice
1 Pound	fresh pea pods
2 Tablespoons	granulated sugar
1 Tablespoon	granulated sugar
1 Cup	green onions, chopped
As needed	guacamole
1/2 Cup	hoisin sauce
As needed	lime wedges
12 Ounces	mixed mushrooms, cleaned, stems removed and sliced
1-1/2 Tablespoons	olive oil, DIVIDED
1/3 Cup	pineapple preserves
1/2 Cup + 1 Tablespoon	pure olive oil
1 Cup	salsa
As needed	salsa for garnish
1 Tablespoon	sesame oil
As needed	sour cream
1/2 Cup	soy sauce
As needed	steamed rice
2 (1 pound each)	TURKEY TENDERLOINS, cut crosswise in 1-inch thick slices
12 Ounces	TURKEY THIGHS, skin removed and cubed
1 Tablespoon	vegetable oil
8 8-inch	whole wheat flour tortillas