| 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 |