Amount	Ingredient
6 Ounces	aged Cheddar, grated
5 Cups	alfalfa sprouts, washed and drained
2	bay leaves
2 Cups	blueberries, washed, drained and stems removed
1 (5-6 Pound)	BONE-IN TURKEY BREAST
3/4 Cup	Braeburn or Jonathan apple, diced
1 Cup	brown sugar
1 Head	butter lettuce, washed, drained and chilled
1 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/2 Teaspoon	celery salt
3 Cups	chopped celery
1-1/2 Teaspoons	chopped fresh basil or 1/2 Teaspoon dried basil leaves
1/2 Cup	chopped fresh cilantro
1 Tablespoon	chopped fresh cilantro
1-1/2 Teaspoons	chopped fresh oregano or 1/2 Teaspoon dried oregano leaves
1 Tablespoon	chopped fresh parsley
1-1/2 Teaspoons	chopped fresh thyme or 1/2 Teaspoon dried thyme leaves
1 Cup	chopped onion
1 Tablespoon	cider vinegar
5 Cups	coarsley crumbled prepared cornbread
1/3 Cup	cold water
1/2 Cup	commercial barbecue sauce
2 Cups	COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
6 Ounces	COOKED TURKEY BREAST, thinly sliced
3/4 Cup	corn niblets, drained
1/3 Cup	corn oil
2 Tablespoons	cornstarch
2 Tablespoons	crystallized ginger, finely minced
1 Cup	cucumber, peeled & chopped
100 Slices	cucumbers, peeled and sliced thin
1 Teaspoon	cumin
1/2 Cup	currant jelly
1/4 Cup	diced scallions
1/4 Teaspoon	Dijon mustard
1-1/2 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
1/4 Cup	dried apricots, diced
1/4 Cup	dried currants
1/4 Teaspoon	dried thyme
3 Cups	dry white wine
4	English muffins, coarsely crumbled
1-1/2 Tablespoons	extra virgin olive oil
	Fennel Hash
12 Ounces	Feta cheese, crumbled
20 8 to 9 inch	flour tortillas
6 6-inch	flour tortillas
6 Tablespoons	fresh cilantro, chopped
1 Package (12 ounces)	fresh cranberries
2 Cups	fresh cranberries
4 Cups	fresh fennel, 1/2 inch dice
1 Tablespoon	fresh flat-leaf parsley, chopped
1 Teaspoon	fresh ginger, grated
1 Tablespoon	fresh gingerroot, peeled and grated
1 Teaspoon	fresh horseradish, grated
2 Tablespoons	fresh lemon juice
As needed	fresh parsley sprigs
1/4 Cup	fresh parsley, chopped
3 Teaspoons	fresh rosemary, finely chopped
1/2 Teaspoon	fresh tarragon, chopped
2 Teaspoons	fresh thyme, chopped
1 Cup	fresh tomato, chopped & seeded
3 Pounds	FRESH TURKEY BREAST
1 Teaspoon	freshly grated nutmeg
To Taste	freshly ground black pepper
To Taste	Freshly ground pepper
1 Tablespoon	freshly squeezed lemon juice
1 Clove	garlic, minced
1 Clove	garlic, minced
2 cloves	garlic, sliced very thin
1/2 Cup	good quality balsamic vinegar
3/4 Cup	Granny Smith apple, diced
3 Tablespoons	green onion, minced
1 Teaspoon	ground cinnamon
1 Pound	GROUND TURKEY
1/3 Cup	hoisin sauce
1/4 Cup	honey
10 Large	iceberg lettuce leaves, washed, dried and well chilled
1 Pound	ITALIAN TURKEY SAUSAGE
1 Cup	Kosher salt
24	large eggs, poached
2	large red bell peppers, seeded and 1/4 inch dice
3 Tablespoons	lemon juice
1 Teaspoon	lemon zest/peel
4 Wedges	lemon, for garnish
1	lemon, juiced
3	Mild green chilies, roasted, peeled, seeded and chopped
3 Cups	mild salsa
2 Tablespoons	minced garlic
2 Cups	Monterey Jack cheese, divided
2/3 Cup	olive oil
1/2 Cup	orange juice
1 Tablespoon	oregano, dried
1 Orange,	peeled, seeded and cut into segments
2-1/3 Pounds	PEPPERED TURKEY BREAST
2-1/2 Cups	pickled hot yellow pepper rings, drained
1/4 Cup	pine nuts, toasted
3/4 Cup	pine nuts, toasted
12 Each	pita fold bread
1 Teaspoon	Pommery mustard
1/4 Cup	port wine
As Needed	ranch-style salad dressing
As needed	red and green whole peppers, for garnish
1	Red bell pepper, roasted, peeled, seeded and chopped
40 Large Pieces	red bell peppers, roasted & packed in oil
2 Pounds	red bliss potatoes, 1/2 inch dice
10 Ounces	red currant jelly
1 Cup	red onion, 1/4 inch dice
1/3 Cup	red onion, chopped fine
1/3 Cup	red wine vinegar
1 Cup	Ricotta cheese
10 Ounces	ruby port wine
3 Ounces	salad greens, washed, drained and well chilled
1/2 Teaspoon	salt
Pinch	salt
To taste	salt and freshly ground black pepper
To taste	salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
To Taste	salt and white pepper
2	shallots, minced
1-1/2 Pounds	SMOKED TURKEY BREAST, julienned
100 Medium	spinach leaves, stems removed
1/2 Cup	sugar
2 Tablespoons	sugar
1/4 Teaspoon	sugar
6 12-inch	sun-dried tomato tortillas
2 Pounds	sweet potato fries, cooked
2 to 4 Tablespoons	TURKEY BROTH or water (optional)
1 Pound	TURKEY SCALLOPPINI
5 Pounds	TURKEY STEAKS, 4 ounces each, thawed and pounded thin
1 Quart	TURKEY STOCK
4 Pounds	TURKEY TENDERLOINS
3 Tablespoons + 1 Teaspoon	unsalted butter
3 Ounces (solid weight)	unsalted butter
As needed	Vegetable cooking spray
1/4 Cup	vegetable oil
1/4 Cup	vegetable oil
1 Tablespoon	walnut oil
1/2 Cup	walnuts, coarsely chopped
2 Tablespoons	water
1 Quart	water
2 Tablespoons	white wine vinegar
2 Tablespoons	white wine vinegar
24 slices	whole grain bread, toasted and sliced
2 Cups	wild and white rice combo, cooked and chilled
dash	Worcestershire
3/4 Cup	yellow bell pepper, diced