Amount	Ingredient
1 Ounce	apple cider vinegar
1 Ounce	BBQ Coffee Glaze
1/2 Teaspoon	black pepper, coarse grind
10 Pounds	BONE-IN TURKEY BREAST
3 Tablespoons	brown sugar
2 Pounds	Brussels sprouts, cut in half
1 Tablespoon	butter
4 Tablespoons	butter
1 Teaspoon	butter
1/2 Ounce	butter
1/4 Cup	canola oil
1 Teaspoon	chili powder
1 Cup	chopped celery
1 4-Ounce Can	chopped green chilies
1/4 Cup	chopped green onions
1 Cup	chopped onion
4 Cups	COOKED TURKEY, chopped
1 Cup	creme fraiche
20	date nut bread sandwiches, cut in strips
1/3 Cup	dried cherries
1/4 to 1/2 Teaspoon	dried red pepper flakes
1/2 Ounce	flour
1/2 Bunch	fresh basil
1/4 Cup	fresh chopped cilantro
As needed	fresh fruit
12 Cloves	fresh garlic
1 Teaspoon	fresh ginger, peeled and minced
1 Teaspoon	fresh minced garlic
1/2 Bunch	fresh sage
As needed	fresh sage sprigs
1/2 Teaspoon	fresh sage, chiffonade
2 Tablespoons	freshly squeezed lime juice
1/4 Ounce	garlic, minced
5 Medium to Large	golden sweet pineapples
2 15.5 - Ounce Cans	great Northern beans, drained
1 Teaspoon	ground cumin
To taste	ground white pepper
1/3	jalapeno pepper, seeded and minced
2 Ounces	ketchup
To taste	kosher salt
1/2 Teaspoon	kosher salt
1	mango, peeled and small dice
3 Cups	mayonnaise
2 Cups	minced celery
1/2 Cup	Mozzarella cheese, grated
1/4 Teaspoon	nutmeg, freshly grated
As needed	olive oil
2 Cups	olive oil
1/2	orange
3/4 Pound	OVEN ROASTED TURKEY BREAST, cut into 1/8-inch julienne strips
2 Cups	packaged cole slaw mix
1-1/2 Cups	polenta
1/2 Cup	pomegranate molasses
1/2 Teaspoon	red chili flakes
2 Tablespoons	reduced sodium soy sauce
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground white pepper
To Taste	salt and freshly ground white pepper
2 Teaspoons	smooth peanut butter
2 Ounces	stiff coffee
2 Teaspoons	sugar
2 Tablespoons	sugar
3 Tablespoons	sugar
1-1/2 Cups	sweet pickle relish
1 Quart	TURKEY BROTH
1-1/2 Cups	TURKEY STOCK
8 Ounces	TURKEY TENDERLOIN
4 (14-16 Ounces)	TURKEY TENDERLOINS
1 Ounce	unsalted butter
4 Ounces	water
2 11-Ounce Cans	white shoepeg corn, undrained
3 Tablespoons	white wine vinegar
1 Pint	whole milk
1 Large	whole onion, sliced
2 Ounces	Worcestershire sauce
4 Ounces	yellow onion, small dice