Amount	Ingredient
1 (10-Ounce)	bag fresh spinach leaves, washed, drained & stems removed
2 Pounds	BONELESS SKINLESS TURKEY THIGHS
1 (19-Ounce)	can cannellini beans, drained and rinsed
1 (14-1/2-Ounce)	can diced tomatoes, undrained
1 Cup	carrot, coarsely chopped
1 Large	carrot, peeled and cut into 1/4-inch spears, about 6 pieces
1/2 Cup	cooked green peas
8 Tablespoons	cranberry sauce
2 Pounds	crawfish meat, cooked
1/2 Teaspoon	dried oregano
1/2 Teaspoon	dried thyme
½ Cup	dry white wine
2 Large	eggs, beaten for egg wash
2 Tablespoons	flour
1 Pound	fresh spinach leaves, washed and dried
1 Teaspoon	freshly ground black pepper
3 Cloves	garlic, chopped
3 to 4 Cloves	garlic, minced
1 Medium	green pepper, seeded and julienne
1 Teaspoon	ground cumin
3 Large	hard cooked eggs, shelled
1 Tablespoon	kosher salt
As needed	kosher salt and freshly ground black pepper
As needed	kosher salt and freshly ground black pepper
8 Tablespoons	lemon aioli
3 Cups	mashed sweet potatoes
As needed	olive oil
3 Tablespoons	olive oil
6 Tablespoons	olive oil, divided
1 Tablespoon	olive oil, divided
6 Tablespoons	olive oil, divided
2 Tablespoons	olive oil, divided
2 Cups	onion, coarsely chopped
1/4 Cup	Parmesan cheese, divided
1 Cup	peeled, seeded and coarsely chopped Roma tomatoes
3/4 Teaspoon	pepper, divided
As needed	pickled onions
2 Cups	plantain chip crumbs
1 Medium	red pepper, seeded and julienne
1/4 Cup	red wine vinegar
3/4 Teaspoon	salt, divided
6	Shallots, finely chopped
3	Shallots, finely chopped
2 Tablespoons	sherry vinegar
2 Pounds	shitake mushrooms, cleaned and sliced
1 5-Pound	SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick
2 Medium	Spanish onions, julienne
1 Tablespoon	tomato paste
8 (4-ounce)	TURKEY BREAST CUBES, cut about 2x2-inches square
1 Pound	TURKEY CUTLETS
2 Cups	TURKEY STOCK
1 Tablespoon	unsalted butter
As needed	unsalted butter
3 Tablespoons	vegetable oil
8-Ounces	watercress salad