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AmountIngredient
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




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