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