| Amount | Ingredient |
| 2 Tablespoons | all-purpose flour |
| 1/2 Cup | apple-cider vinegar |
| 1/2 Teaspoon | black pepper |
| 1 Ounce | broccoli florets |
| 1/4 Cup | brown sugar |
| 2 Tablespoons | brown sugar |
| As needed | butchers twine |
| 1 Cup | Calvados |
| 7 Ounces | canned chipolte peppers in adobo sauce |
| 3 Tablespoons | canola oil, divided |
| 1 Ounce | cauliflower florets |
| 1 (10-3/4 -Ounce) can | Cheddar cheese soup |
| 8 | cherry tomatoes |
| 2 (1-Ounce) packages | chili seasoning mix |
| 1 Cup | chopped white onion |
| 1-1/2 Teaspoons | coarse ground black pepper |
| 1/2 Cup | cold water |
| 1 Small | cooking apple, peeled and diced in water |
| 2 Cans (11 ounces each) | corn with red and green peppers, drained |
| 1-1/2 Cups | creamy peanut butter |
| 1 (4-Ounce) can | diced green chilies |
| 1 Tablespoon | dried basil |
| 1 .6-Oz. Packet | dry herb Italian salad dressing mix |
| 2 Pounds | EXTRA LEAN GROUND TURKEY BREAST |
| 1 Tablespoon | fennel seeds, crushed |
| 3 Tablespoons | flour |
| 9 Cloves | fresh garlic, minced |
| 1/3 Cup | freshly ground coffee beans (medium grind) |
| 2 Pounds | frozen chopped spinach, thawed |
| 2 Cups | frozen hash brown potatoes |
| 4-1/2 Pounds | FULLY COOKED BONELESS TURKEY BREAST or TURKEY ROLL, thinly sliced |
| 1/4 Cup | graham cracker crumbs |
| 1/2 Teaspoon | ground chili pepper |
| 1 Teaspoon | ground cinnamon |
| 1/2 Teaspoon | ground cinnamon |
| 1/4 Teaspoon | ground cloves |
| 1/4 Teaspoon | ground nutmeg |
| 3 Pounds | HOT ITALIAN TURKEY SAUSAGE, sliced in 1/4-inch pieces |
| 1 Teaspoon | hot sauce |
| 1 (15-Ounce) can | kidney beans |
| 5 Ounces | mayonnaise |
| 1 (12-Ounce) can | Mexican stewed tomatoes |
| 3 Tablespoons | olive oil |
| 1 Cup | onion, chopped |
| 2-1/4 Cups | orzo pasta |
| 3/4 Cups | Parmesan cheese, freshly grated |
| 4 Ounces | Peanut Chipolte Sauce |
| 2 Ounces | peeled and sliced carrots |
| 1 Cup | plain barbecue sauce |
| 1 Quart | plain yogurt |
| 1/4 Cup | pre-shelled roasted chestnuts, sliced |
| 1-3/4 Quarts | prepared barbecue sauce |
| As needed | radiccio leaves, washed, dried and chilled |
| 2 Small | ripe avocados, peeled and thinly sliced |
| 1 Fluid Ounce | salad oil |
| 2 Teaspoons | salt |
| 1 Teaspoon | salt |
| 24 | sandwich buns, split and toasted |
| 1 Teaspoon | sea salt or kosher salt |
| 1 Quart | skim milk |
| 1 Cup | sliced green onions |
| 2 Ounces | snow peas |
| 12 Thin slices | sourdough bread, toasted |
| 1 Teaspoon | star-anise extract |
| As needed | steamed white rice |
| 1/2 (#10 Can) | stewed tomatoes, undrained |
| 3/4 Cup | sugar |
| 1/2 Cup | sweet potato, peeled, diced and blanched |
| 1/3 Cup | tomato paste |
| 1 (8-Ounce) can | tomato sauce |
| 8 Ounces | TURKEY BOLOGNA, thinly sliced |
| 4 to 5 Pound | TURKEY BREAST |
| 4 Ounces | TURKEY BREAST, diced |
| 3 Quarts | TURKEY BROTH or low-sodium chicken broth |
| 3/4 Pound | TURKEY HAM, cut into 1/2-inch cubes |
| 8 Ounces | TURKEY HAM, thinly sliced |
| 8 Ounces | TURKEY SALAMI, thinly sliced |
| 1 to 2 Fluid Ounces | TURKEY STOCK |
| 2 Tablespoons | unsalted butter |
| 1/2 Cup | unsalted butter, melted |
| 1/4 | Vanilla bean |
| 1 Tablespoon | vegetable oil |
| 1/2 Cup | walnuts or pecans, toasted and chopped |
| 3 Large | white onions, peeled and cut into bite-size pieces |
| 1 Teaspoon | white pepper |
| 1/4 Cup | yellow onions, small dice |
| 2 Small | yellow tomatoes, thinly sliced |
| 3 Cups | zucchini, thinly sliced |