Amount	Ingredient
1/2 Cup	basmati rice
30 Medium	Belgian endive leaves
1 Cup	Belgian endive, julienned
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1/2 Teaspoon	black peppercorns, crushed
4 Pounds	BONELESS TURKEY BREAST, skin removed
1/2 Teaspoon	cardamom
As needed	celery leaves
1 Cup	celery, chopped
1/2 Cup	Cheddar cheese, grated
12 to 16	cherry tomatoes, cut in half
3 Ounces	chicory frisse
1 Teaspoon	chili powder
1/2 Teaspoon	cinnamon
1/2 Cup	coarsely grated carrot
	coarsely ground black pepper
1/2 Cup	coconut flakes
1/2 Teaspoon	coriander powder
1 Tablespoon	cracked black pepper
1 Cup	cubed red-skinned potato, steamed
1/4 Teaspoon	cumin
1 Teaspoon	Dijon mustard
1/3 to 1/2 cup	Dijon mustard dressing, commercial or homemade*
1/2 Teaspoon	dill weed
1/2 Cup	dried cranberries
1/4 Teaspoon	dried oregano
1 Tablespoon	dry rosemary
1 Ounce	dry sherry
4 Slices	eggplant, 3 inch diameter, 1/2" thick
2 Teaspoons	extra virgin olive oil
1 Teaspoon	fresh basil, chiffonade
1 Teaspoon	fresh basil, coarse chop
1 Cup	fresh broccoli flowerettes
1 Cup	fresh cilantro
2-Inches	fresh ginger, peeled and rough chop
1 Teaspoon	fresh lemon juice
3/4 Cup	fresh lemon juice
1 Cup	fresh mint, chopped
1/2 Cup	fresh orange juice
1 Teaspoon	fresh parsley, chopped
1 Pound	fresh spinach, washed and dried
2 Tablespoons	freshly squeezed lime juice
1/2 teaspoon	garlic juice or 1 garlic clove, peeled and minced
1/8 Teaspoon	garlic powder
2 Tablespoons	garlic, freshly minced
1 Tablespoon	garlic, freshly minced
1 Clove	garlic, minced
2 Ounces	goat cheese, room temperature
12 Ounces	Gorgonzola, DIVIDED
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1/2 Teaspoon	ground sage
1/2 Pound	GROUND TURKEY
2 Ounces	heavy cream
3 Cups	herb-seasoned stuffing mix
1 Tablespoon	honey
1	jalapeno, rough chop
16 Ounces	jellied cranberry sauce
To taste	kosher salt
To taste	kosher salt
To Taste	kosher salt and cracked black pepper
1/3 Cup	light brown sugar
1	medium sweet red pepper, cored, seeded and cut into long thin strips
1/4 Cup	melted butter
2 Cups	mixed dried fruit, chopped
2 Ounces	Monterey Jack cheese, grated
2 Large	Navel oranges, segmented
1 Teaspoon	oil
As needed	olive oil
1/2 Cup	onion, chopped
2/3 Cup	onion, chopped
2 Medium	onions, chopped
1 Teaspoon	oregano leaves
2 Tablespoons	Parmesan cheese, grated
1/2 cup	parsley, coarsely chopped
As needed	pears or apples
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
2 Large	potatoes, baked
1-1/2 teaspoon	prepared Dijon-style mustard
As needed	red grapes
1/2 Cup	red onion, julienned
1/4 Teaspoon	red pepper flakes
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
1/3 Cup	reduced-calorie mayonnaise
1 Medium	ripe mango, peeled and rough chop
2 Tablespoons	roasted cumin powder
2/3 cup	salad oil
1/4 Teaspoon	salt
1 Teaspoon	salt
To Taste	salt and black pepper
As needed	salt and freshly ground black pepper
	Salt and pepper to taste
1/4 Cup	seeded & thinly sliced sweet red bell pepper
15 Jumbo	seedless red grapes, halved
1 Teaspoon	shallots, minced
12 to 16	small mushrooms, cut in half
1	small red onion, peeled, thinly sliced, separated into rings
1 Pound	SMOKED TURKEY BREAST, julienned
1/2 Pound	SMOKED TURKEY BREAST, skin removed & cut into 1/2-inch cubes
2 Cups	soy oil
2 Ounces	soy sauce
1 Can (8 ounces)	stewed tomatoes
1/2 teaspoon	sugar
30	sugar toasted walnut halves
4 Teaspoons	tamarind concentrate
1 Teaspoon	tarragon leaves
1/4 Cup	thinly sliced green onion
1/2 Cup	thinly sliced yellow squash
1/2 Teaspoon	thyme
2 Medium	tomatoes, fine dice
4 cups	torn mixed salad greens, chilled and divided
1 Pound	TURKEY BREAST TENDERLOINS or CUTLETS, grilled
1-1/2 Cups	TURKEY BROTH or reduced-sodium chicken bouillon
4 6-Ounce	TURKEY STEAKS, Cut from the breast
2 Tablespoons	unsalted butter
	vegetable cooking spray
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
1/2 Cup	white wine vinegar
1/3 cup	white wine vinegar
1 Cup	whole cranberry sauce
14-16 Pound	WHOLE TURKEY, fresh or frozen (thawed)
1/2 Cup	yellow lentils
1 Medium	yellow onion, fine dice
16 Slices	yellow squash, 3/8" thick