Amount	Ingredient
1/2 Cup	barbecue sauce
4-1/2 Pounds	BONED BULK TURKEY THIGHS, cut in 1/2-inch cubes
1 cup	carrot, peeled and diced
1 Cup	carrots, peeled and diced
2 Cups	celery, diced
1 cup	celery, diced (no leaves)
2 Tablespoons	chili powder
1/4 Cup	cold butter, cut into 1-inch pieces
1 Quart	cold water
2-1/4 Cups	COOKED TURKEY, cubed
3 tablespoons	cracked black pepper
5-1/8 Pounds	dark kidney beans, dry
1 Cup	Dijon mustard
2 cups	dried tart cherries
2 Cups	dry white wine
As needed	fresh basil leaves
1/2 Cup	fresh basil, chopped
1/2 Cup	fresh parsley, chopped
1/4 Teaspoon	freshly grated nutmeg
1/2 Teaspoon	garlic powder
4 tablespoons	garlic, minced
2 Tablespoons	garlic, peeled and minced
1/4 Cup	golden raisins
2 Cups	Granny Smith apples, cored and diced
1/2 Pound	green pepper, chopped fine
1/4 Teaspoon	ground cinnamon
1 tablespoon	juniper berries, crushed
2 Tablespoons	low-fat plain yogurt
2 cups	Madeira
1 Cup	mayonnaise
2 Tablespoons	minced garlic
2 Tablespoons	minced shallots
1/2 cup	molasses
1 Pound	Monterey Jack cheese, coarsely grated
1/4 cup	olive oil
As needed	olive oil
1-1/4 Pounds	onions, chopped fine
4 Cups	plain, fine, dry bread crumbs
1/2 cup	red bell pepper, seeded and diced
2 Tablespoons	reduced-calorie mayonnaise
2-1/2 Tablespoons	salt
	Salt and pepper
To Taste	salt and pepper
To Taste	salt and pepper
2 Tablespoons	shallots, peeled and minced
8 cups	SMOKED TURKEY, medium dice
2 Quarts	tomato puree
1 cup	TURKEY BACON, diced
16 4-ounce pieces	TURKEY CUTLETS
2 1/2 gallons	TURKEY STOCK
4 cups	wild rice, cooked
1/2 cup	yellow bell pepper, seeded and diced
4 cups	yellow onion, diced
1 Cup	yellow squash, diced
1 Cup	zucchini, diced