Amount	Ingredient
As needed	bamboo skewers, soaked in ice water
2 Each	bay leaf
1/2 Ounce	black pepper
3 Pounds	carrots, peeled & medium dice
8 Ounces	carrots, peeled and diced
1/8 Teaspoon	cayenne pepper
1-1/4 Teaspoon	celery seed, ground
8 Ounces	celery, diced
3 Pounds	celery, medium dice
1 Cup	Cheddar cheese, shredded
1 Teaspoon	chili powder
Dash	coconut extract
1/8 Teaspoon	coconut extract
9 Pounds	COOKED TURKEY BREAST, skin removed & medium dice
3/4 Cup	crushed baked tortilla chips
1/2 Ounce	dried basil
1/2 Ounce	dried oregano
1 Teaspoon	dried thyme
10 Ounces	egg noodles, dry
1 Large	egg, slightly beaten
5 Medium	eggs, beaten
4 Heads	escarole, washed, drained & chopped
1/2 Teaspoon	fresh ginger root, minced
1-1/2 Teaspoons	fresh lemon juice
1/4 Cup	fresh parsley, chopped
1 Cup	frozen hash brown potatoes, defrosted
7 Ounces	garlic, chopped fine
1 Clove	garlic, minced
1 Teaspoon	ground cumin
1-1/4 Pounds	GROUND TURKEY
4 Medium	Kaiser buns
1/2 Teaspoon	lemon zest
4 Medium	lettuce leaves, washed, drained and chilled
3 Tablespoons	milk
1/4 Cup	milk
1/4 Cup	milk
1 Teaspoon	minced garlic
1 Tablespoon	minced scallions
As needed	oil
2 Teaspoons	oil
1 Tablespoon	olive oil
1 Tablespoon	onion, chopped
1 Tablespoon	onion, minced
8 Ounces	onions, diced
2 Pounds	onions, medium dice
2 Pounds	orecchiette pasta (little ears), cooked, drained and cooled
4 Tablespoons	Parmesan cheese, grated
14 Ounces	peas, IQF
1/4 Teaspoon	pepper
As needed	pickles and peppers
3 Tablespoons	poultry seasoning
1 Pound	PULLED TURKEY, 3/4-inch diced
1/2 Teaspoon	red pepper flakes
1/4 Cup	reduced fat sour cream
1 Package (8 ounces)	refrigerated crescent dinner rolls
To taste	Romano cheese, grated
1/2 Teaspoon	salt
1/4 Teaspoon	salt
1/4 Cup	sliced scallions
1/4 Cup	smooth peanut butter
1 Teaspoon	soy sauce
1/4 Teaspoon	soy sauce
18 Ounces	TURKEY BASE
1 Pound	TURKEY BREASTS
1 Pound	TURKEY SAUSAGE
1-1/4 Gallons	TURKEY STOCK
As needed	vegetable cooking spray
4 Gallons	water
1/2 Teaspoon	white pepper