Amount	Ingredient
2-1/2 Pounds	arugula leaves, washed and dried
1 Can (15-ounces)	black beans, rinsed and well drained
1 Pound	bread, cut into 1/2-inch cubes
1/4 Teaspoon	cayenne pepper
1 Cup	Cheddar cheese, grated
1 Teaspoon	chili powder
1 Cup	chopped dried apricots
2 Cups	chopped pecans
1 Cup	COOKED TURKEY, chopped
1 Can (8 3/4-ounces)	corn, drained
1 Teaspoon	cumin
1/4 Teaspoon	dried marjoram leaves
1/4 Teaspoon	dried rosemary, crushed
1 Teaspoon	dried thyme
4 Large	eggs, lightly beaten
24 6-inch Pieces	foccacia, split
	For Pesto Mayonnaise:
2 Tablespoons	fresh chives, chopped
2 Tablespoons	fresh cilantro, chopped
1/2 Teaspoon	fresh lemon juice
1.5 Pounds	fresh Mozzarella cheese, sliced
1/2 Pound	fresh mushrooms, chopped
1/4 Cup	fresh parsley, chopped
2 Teaspoons	freshly cracked black pepper
1/8 teaspoon	freshly grated nutmeg
2 Teaspoons	freshly ground black pepper
1	jalapeno pepper, seeded and minced
1 Medium	jalepeno pepper, seeded and finely chopped
2 Tablespoons	Kosher salt
1	lime, quartered
2 teaspoons	marjoram
2 Cups	mayonnaise
2 Teaspoons	olive oil
1/3 Cup	onion, chopped
1/4 Cup	parsley, chopped
2 Medium	plain or whole wheat pitas
1 Cup	prepared pesto sauce
2 Cups	prepared pesto sauce
1 teaspoon	rosemary, crushed
1 Tablespoon	rubbed sage
1 teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
2 Cups	sliced green onions
2 Pounds	sweet red pepper, roasted
1 Large	tart apple, chopped
3 Cups	thinly sliced carrots
4 Cups	thinly sliced celery
1/3 Cup	tomato, chopped
2-1/4 Cups	TURKEY BROTH
1 Cup	TURKEY BROTH
24 4-Ounce	TURKEY CUTLETS, thawed
1/2 Pound	TURKEY HAM, cubed
1 Pound	TURKEY SAUSAGE, casings removed
1 Pound	TURKEY TENDERLOINS
1/2 Cup	unsalted butter
1/2 Cup	unsalted butter
1/4 Cup	vegetable oil
1 (16-18 Pound)	WHOLE TURKEY, fresh or thawed if frozen