Amount	Ingredient
2 1-pound	acorn squash
1 Quart	amber beer
1/4 Cup	apple jelly
2 Tablespoons	brown sugar
1 Quart	California ripe olives, halved
1 Teaspoon	canola oil
1/4 Cup	canola oil
1/2 Cup	celery, chopped fine
1/3 Cup	chipolte chile powder
2 Tablespoons	chopped mild pepper rings
1-1/3 Cups	chopped parsley
2 Tablespoons	chopped tomatoes
2-1/2 Quarts	cooked or canned pinto beans, rinsed and drained
1 Ounce	creamy ranch dressing
1/2 Pound	FRESH TURKEY SAUSAGE
1/2 Cup	fresh white bread crumbs
1 Teaspoon	freshly ground black pepper
1 Cup	Granny Smith apple, peeled, cored & chopped fine
1-1/2 Pounds	green bell peppers, seeded and diced 1/2-inch pieces
4 Teaspoons	ground cumin
4 Pounds	GROUND TURKEY
2 Teaspoons	kosher salt
1/4 Cup	minced garlic
1 Pound	OVEN ROASTED TURKEY BREAST, sliced thin
1 Slice	Pepper Jack cheese
1 to 2	Romaine lettuce leaves, washed, drained and chilled
8 Slices	rye bread
1/4 Teaspoon	sage leaves
1/2 Cup	sauerkraut, well drained
As needed	shredded Cheddar cheese
3 Ounces	SMOKED TURKEY BREAST, sliced thin
As needed	sour cream
1 (2-Ounce)	sundried tomato flatbread
1/2 Cup	sweet honey mustard
8 Slices	Swiss cheese
1/2 Ounce	thick hot salsa
3/4 Cup	tomato paste
2 Strips	TURKEY BACON, cooked
2-1/2 Quarts	TURKEY STOCK OR low sodium chicken broth
1/4 Cup	unsalted butter, softened
As needed	vegetable cooking oil
2 Pounds	yellow onions, chopped