Amount	Ingredient
1-1/2 Tablespoons	ancho chile powder
1-1/2 Pounds	avocado, cut into 36 slices
1-1/2 Cups	bottled fruit salsa
1-1/2 Teaspoons	brown sugar
2 Ounces	butter, melted
2 to 3 Tablespoons	canola oil
3 Tablespoons	canola oil
1 Tablespoon	chili powder
3 Tablespoons	chopped fresh cilantro
1/3 Cup	cilantro, chopped
1 Ounce	cold butter, cubed
1/2 Cup	COOKED TURKEY, diced small
1/2 Cup	cooked wild rice
1/4 Cup	cranberry sauce
1 Cup	cream cheese, whipped and softened
1-1/2 Teaspoon	cumin
3/4 Cup	fresh chopped cilantro
1 Tablespoon	fresh chopped cilantro
As needed	fresh cilantro leaves
3/4 Cup	fresh lemon juice
3/4 Cup	fresh lime juice
1 Teaspoon	fresh squeezed lime juice
1/8 Teaspoon	freshly ground black pepper
1-1/2 Teaspoon	freshly ground pepper
3 Tablespoons	freshly squeezed lime juice
1 Teaspoon	garlic powder
1 Tablespoon	garlic, minced
3	green onions, sliced
1 Teaspoon	ground allspice
1 Teaspoon	ground black pepper
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cloves
1 Tablespoon	ground coriander
1-1/2 Teaspoons	ground ginger
3 Ounces	honey
1 Medium	jalapeno pepper, seeded, finely chopped
1 Teaspoon	kosher salt
12 Large	lettuce leaves, washed, drained and chilled
4 Medium	mangoes, peeled, pitted and finely chopped
1 Tablespoon	olive oil, divided
1 Teaspoon	onion powder
3/4 Cup	orange juice
3 Pounds	OVEN ROASTED TURKEY BREAST, thickly sliced
	Parmesan cheese, (optional)
4 Sheets	phyllo
1/4 Teaspoon	poultry seasoning
1/4 Cup	prepared spaghetti sauce, heated
1/2 Cup	prepared tomatillo salsa
1/4 Cup grated	reduced-fat Mozzarella cheese
1 Teaspoon	salt
1/4 Teaspoon	salt
1	Scallion
1/3 Cup	seasoned bread crumbs
6 Cups	shredded Pepper Jack cheese
12 Large	Southwestern flavored flour tortillas
1 Pound	TURKEY CUTLETS
24 4-Ounce	TURKEY TENDERLOINS, butterflied
3 Ounces	vegetable oil
1 (12-Pound)	WHOLE TURKEY, thawed if frozen