Amount	Ingredient
1 Cup	alfalfa sprouts
1 Ounce	all-purpose flour
2 Tablespoons	all-purpose flour
1 Cup	amber beer
12 Slices (2/3 to 3/4-ounce each)	American cheese
2 Cups	applewood chips, soaked in water for 3 hours
4	avocados, peeled & diced brunoise
4	Bagels, sliced
2 Cups	balsamic vinegar
1/4 Ounce	balsamic vinegar
1/4 Teaspoon	basil, fresh and minced
4-5	Bay leaves
2	bay leaves (fresh, if possible)
2 Tablespoons	black pepper
1/2 Teaspoon	black pepper, coarsely ground
10 Ounces	Bleu cheese, crumbled
1 3 to 3-1/2 pounds	BONE-IN TURKEY BREAST
As needed	butter lettuce leaves, washed, drained and chilled
To Saute	butter, clarified
4 Ounces	California ripe olives, whole, pitted, drained
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
1-1/2 Cups	canola oil
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
2 Whole	carrots, fresh
2	Celery stalks, sliced
3 Tablespoons	chili powder
1 Cup	chopped celery
2 Tablespoons	chopped dill
As needed	chopped green onions
1/2 to 1 Cup	chopped green scallions
1/3 Cup	chopped jalapeno chilies, seeded
3 Cups	chopped onions
1/2 Cup	chopped pecans
3/4 Pound	chow mein noodles
1/4 Cup	cilantro leaves, finely chopped
4	Cinnamon sticks
4	cinnamon sticks
4 Ounces	clarified unsalted butter
1/4 Teaspoon	coarse grind black pepper
1/4 Teaspoon	coarsely ground black pepper
As needed	cold water
1 Quart	cold water (add more as needed)
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
45-50 Ounces	cooked cannellini, rinsed and drained
45-50 Ounces	cooked garbanzo beans, rinsed and drained
1 Pound	COOKED TURKEY, thinly sliced
12 Cups	cooked wild rice
As needed	cornbread sticks or corn muffins
4 tablespoons	cranberry orange relish, divided
1 Package (8 ounces)	cream cheese, softened
6	Croissants, split
4 slices	crusty herb or white bread
2 Whole	cucumbers, fresh
2 Teaspoons	Dijon mustard
1 Cup	dried blueberries
1 Teaspoon	dried chili pepper
1 Cup	dried cranberries
1 (0.7 ounce) package	dried Italian salad dressing mix
1 Tablespoon	dried marjoram
1/4 Teaspoon	dried marjoram
1/4 Teaspoon	dried red pepper flakes
1 Tablespoon	dried summer savory
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/4 Teaspoon	dry rubbing sage
2 Cups	dry white wine
1 Cup	dry white wine
1/4 Cup	dry white wine
As needed	egg wash
4 Pounds	escarole
3-3/4 Cups	Feta cheese, crumbled
As needed	fine bread crumbs
4 Cups	flour
As needed	flour
8 9-10 inch	flour tortillas
2 Cups	fresh button mushrooms, cleaned and cut in chunks
2 Cups	fresh cranberries, washed and picked over
6 Cups	fresh cranberries, washed and picked over
1/4 Cup	fresh garlic, minced
6 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, smashed
1/4 Cup	fresh ginger root, minced
1-1/2 Tablespoons	fresh ginger root, minced
1/4 Cup	fresh ginger, peeled and sliced
1 Pound	FRESH LEAN GROUND TURKEY
1 Ounce	fresh Mozzarella, sliced
1-1/2 Pounds	fresh pea pods
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
1 Tablespoon	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, crushed
72 Whole	fresh sage leaves
As needed	fresh sage sprigs
1 Bunch each	fresh sage, marjoram and thyme, divided
1 Tablespoon	fresh thinly sliced basil
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
2 Teaspoons	freshly ground black pepper
As needed	freshly ground white pepper
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
1 Large	garlic clove, minced
1 Clove	garlic, crushed
5 Cloves	garlic, minced
5 Cloves	garlic, minced
1/8 Ounce	garlic, minced
As needed	grated Cheddar cheese
1 Tablespoon	grated orange peel
1/2 to 1 Cup	grated sharp Cheddar cheese
1	Green jalapeno, sliced thin
25 Each	green onions, sliced
1/4 Teaspoon	ground allspice
1/4 Cup	ground cumin
1-1/2 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY, extra lean
1/2 Cup	half and half cream
2-1/2 Cups	heavy cream
1/3 Cup	hoisin sauce
1/2 Cup	honey
1/4 Cup	honey
1/3 Cup	honey
1/2 Cup	Honey Pineapple Chutney
1 Tablespoon	horseradish
1/4 to 1/2 Teaspoon	hot pepper sauce
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1	jalapeno pepper, cut in half
1-1/2 Teaspoons	Jamaican jerk seasoning
1/2 Cup	jarred tomato sauce
2 Cups	jasmine rice OR sushi rice
2 Ounces	jumbo lump crab
4	Kaiser rolls, split and warmed
As needed	kosher salt
1/4 Teaspoon	kosher salt
2 Teaspoons	kosher salt
1 Tablespoon	kosher salt
1/2 Teaspoon	kosher salt
2	Large carrots, peeled and sliced
4	large Kaiser buns
8 Heads	leaf lettuce, torn into bite-size pieces
3 Cups	leeks, washed and finely sliced
2 cups	leftover turkey gravy, hot
1 Ounce	lemon juice
1 Teaspoon	lemon peel or zest
As needed	lemon wedges
3 Large	lemons
2 Medium	lemons
2 Tablespoons	light or regular mayonnaise
2 Large	limes
2 Large	limes
1-1/3 Cups	mandarin orange juice
32 Ounces	mandarin orange slices, drained, reserve juice
2-2/3 cups	mashed potatoes, heated
3 Tablespoons	mayonnaise
2	Medium potatoes, peeled and diced
4 Each	medium red onion, sliced into 1/4-inch rings
4 Tablespoons	mild salsa
1/4 Cup	minced garlic
1 Package	nori (roasted sea weed)
3 Tablespoons	oil
As needed	olive oil
1-Ounce	olive oil
1/3 Cup	olive oil
24 Ounces	olive oil
1 Teaspoon	olive oil
2 Tablespoons	olive oil
1 Medium	onion, chopped
3 Medium	onions, chopped
1 Large	orange
3 Cups	orange juice
1/4 Cup	orange marmalade
1/4 Teaspoon	oregano, fresh and minced
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
1 Small	oven-dried tomato
1/4 Cup	packed brown sugar
1/4 Cup	Parmesan cheese, freshly grated
4 Slices (1 ounce each)	part-skim Monterey Jack cheese
4 to 5 Gallons	peanut oil, See Note
3/4 Cup	pearl barley
1 Cup	peeled and chopped carrots
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
2 Cups	peeled and finely diced turnip
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
2 Cups	peeled, seeded and finely diced butternut squash
1 Pound	penne
As Needed	pickled ginger, sliced
20 10-inch Pieces	pita bread
3-3/4 Cups	portabella mushrooms, small dice
2-1/2 Cups	prepared basil pesto
1 Tablespoon	prepared cilantro pesto
1/4 Cup	red bell pepper, seeded and minced
4 Each	red bell pepper, sliced into 1/4-inch rings
1	Red jalapeno, sliced thin
6	Red leaf lettuce leaves, washed and chilled
2 Medium	red onions, julienne cut
3/4 Pound	red skinned new potatoes, quartered
8 Ounces	red wine vinegar
1/4 Cup	red wine vinegar
1/4 Cup	reduced-calorie Ranch dressing
1/3 Cup	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
2 Ounces	rice vinegar
1-1/8 Cups	rice vinegar or white vinegar
2 Ounces	RICH, DARK TURKEY STOCK, reduced
1	ripe avocado, peeled, sliced
1 Head	romaine, washed, trimmed & cut chiffonade
1 Recipe	Rosemary Apple Salsa
1/4 Teaspoon	rosemary, fresh and minced
1/4 Teaspoon	sage, fresh and minced
1 Teasponn	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
To Taste	salt and pepper
To Taste	salt and pepper
1-1/2 Teaspoon	salt, divided
3/4 Pound	savoy cabbage, shredded
1 Pound	savoy cabbage, washed, cored & cut chiffonade
2-1/2 Cups	scallions, chopped
2 Tablespoons	sea salt
4 (4-Ounce)	seasoned lean TURKEY BURGER PATTIES
1/2 Teaspoon	sesame oil
1/3 Cup	sesame oil
1/8 Ounce	shallot, minced
4 Cups	shiitake or crimini mushrooms, cleaned and sliced
2 Each	shitake mushrooms, sliced
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
8-12 thin	slices fully-cooked OVEN ROASTED TURKEY
4 (1-Ounce)	slices Pepper Jack cheese
8 Ounces	smoked Mozzarella cheese, cut into 1/2-inch cubes
1 Package (8 ounces)	SMOKED TURKEY BREAST SLICES
1 Pound	SMOKED TURKEY BREAST, diced brunoise
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
1/2 Cup	smooth peanut butter
1 Cup	sour cream
As needed	sour cream
24 Slices	sourdough bread
4 Tablespoons	spice blend (equal parts ground coriander, cumin, fennel seed)
2 Ounces	spinach, picked and washed
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
4	Squares rosemary focaccia, split
1-1/2 Cups	sugar
3 Cups	sugar
2 Ounces	Sweet Marsala
1/4 Teaspoon	thyme, fresh and minced
3	tomatoes, washed, cored, blanched, peeled, seeded & diced
1 Pound	TURKEY BACON
2 Ounces	TURKEY BACON, cooked and julienned
24	TURKEY BREAST CUTLETS
2 3-Ounce	TURKEY BREAST MEDALLIONS
4 Pounds	TURKEY BREAST or TENDERLOINS
1 Pound	TURKEY BREAST or THIGHS, cut into cubes
2 Pounds	TURKEY BREAST ROAST
1 Pound	TURKEY BREAST, oil browned, pan roasted breast
2-1/4 Quarts	TURKEY BROTH or low-sodium chicken broth
4 Ounces	TURKEY CUTLET
1 Cup	TURKEY or low-sodium chicken stock
1 Quart	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK or chicken stock
3 Pounds	UNCOOKED TURKEY BREAST, cut into 12-inch cubes
As needed	unsalted butter
1 Pound	unsalted butter
As needed	unsalted butter
2 Tablespoons	unsalted butter
1 Cup	unsalted butter, melted
1-1/8 Cups	unsalted peanuts
2 Teaspoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
2-3 Tablespoons	vegetable oil
As Needed	wasabi radish, tube or jar
1/4 Cup	water
2-1/2 Cups	water
1/2 Cup	watermelon radish, sliced thin into small matchsticks
1-1/2 Cups	white pearl onions
2 Dried	whole ancho chili peppers
3/4 Cup	whole berry cranberry sauce
1/4 Cup	whole black peppercorns
1 Ounce	whole butter
2	whole chipotle peppers
12	whole cloves
3 Cups	whole cranberry sauce
2 Cans (14-1/2 ounces each)	whole peeled tomatoes with juice, broken up with spoon
1 15-Pound	WHOLE TURKEY, fresh or frozen (thawed)
10 to 12 Pound	WHOLE TURKEY, non self-basting
1/2 Pound	yellow onion, thinly sliced
3 Pounds	yellow polenta