Amount	Ingredient
1/2 Cup	basmati rice
1 Cup Medium	black olives, pitted and sliced
1/2 Cup	black peppercorns
1/2 Teaspoon	black peppercorns, crushed
4 Pounds	BONELESS TURKEY BREAST, skin removed
2 Cups	brown sugar
8 Ounces	canned chipotle peppers
1 Quart	canned Italian plum tomatoes, crushed
1/2 Teaspoon	cardamom
1 Pound	chanterelles, cleaned and quartered
1 Can (15-1/2 ounces)	chestnuts, drained
3 Tablespoons	chili powder
	Chipotle Barbecue Sauce
1/2 Cup	chopped fresh parsley
1/4 Cup	chopped Italian parsley
2 Cups	chopped onion
1/2 Teaspoon	cinnamon
1/2 Cup	coconut flakes
1/2 Teaspoon	coriander powder
To Taste	crushed red pepper flakes
2 Tablespoons	cumin
2 Tablespoons	dark chili powder
1/2 Cup	dried cranberries
1/2 Teaspoon	dried sage
1/2 Teaspoon	dried thyme
1/2 Cup	dry sherry
4 Ounces	dry white wine
3 Gallons	duck fat
10	eggs, lightly beaten
1	French baguette (10 ounces), cut into 1-inch cubes
1/2 Cup	fresh basil leaves
1 Cup	fresh cilantro
1/4 Cup	fresh cilantro, chopped
2 Tablespoons	fresh garlic, minced
2 Tablespoons	fresh garlic, minced
1/4 Cup	fresh garlic, minced
2-Inches	fresh ginger, peeled and rough chop
As needed	fresh greens, washed and chilled
1 Cup	fresh mint, chopped
1/2 Teaspoon	freshly ground black pepper
1 Tablespoon	freshly ground black pepper
5 Tablespoons	freshly ground black pepper
2 Tablespoons	freshly squeezed lime juice
2 Cloves	garlic, minced
As needed	grated Parmesan cheese
1 Pound	green bell pepper, seeded and julienned
1 Large	green bell pepper, seeded and medium chop
1/3 Cup	ground sage
10 Pounds	GROUND TURKEY
1-1/2 Pounds	Italian bread crumbs
1	jalapeno, rough chop
To taste	kosher salt
To taste	kosher salt
5 Tablespoons	kosher salt
1-1/2 Cup	kosher salt, divided
2	lemons, cut into wedges
4 Ounces	lime juice
8-10 Ounces	Manchego cheese, grated
1/4 Cup	melted butter
2 Pounds	mostaccioli, rigatoni or other medium pasta shape, uncooked
1 Teaspoon	oil
2 Ounces	olive oil
1 Teaspoon	olive oil
As needed	olive oil
5 Tablespoons	onion powder
1/2 Pound	onion, julienned
2 Cups	orange juice
1/2 Teaspoon	pepper
1/3 Cup	pepper
1 Cup	pineapple juice
15 Large	poblano peppers
5 Tablespoons	poultry seasoning
1/2 Cup	raisins
1/3 Cup	Raspberry Glaze
As needed	red and green grapes, washed and dried
1 Pound	red bell pepper, seeded and julienned
1 Large	red bell pepper, seeded and medium chop
1 Large	red onion, chopped fine
3 Cups	RICH TURKEY STOCK
1 Medium	ripe mango, peeled and rough chop
2 Tablespoons	roasted cumin powder
7 Pounds	Roma tomatoes
2 Cups	salad oil, divided
2 Tablespoons	salt
1 Teaspoon	salt
1/3 Cup	salt
To Taste	salt and freshly ground black pepper
4 Ounces	shallots, peeled and sliced
1 Pound	shiitake mushrooms, cleaned and chopped
1 Pound	shiitakes, cleaned and quartered
2 Ounces	sour cream, ligthly whipped by hand
1 Cup	sun-dried tomatoes, reconstituted in water
4 Teaspoons	tamarind concentrate
1 Gallon	tomato ketchup
2 Medium	tomatoes, fine dice
1 Pound	TURKEY BREAKFAST SAUSAGE
1 Cup	TURKEY BROTH or reduced-sodium chicken bouillon
1 Pound	TURKEY ITALIAN SAUSAGE
8 Ounces	TURKEY STOCK
2 Medium	white onions, small dice
20 Pound	WHOLE TURKEY
12 Pound	WHOLE TURKEY, fresh or frozen (thawed)
1 Large	yellow bell pepper, seeded and medium chop
1/2 Cup	yellow lentils
1 Medium	yellow onion, fine dice