Amount	Ingredient
1 Tablespoon	balsamic vinegar
3 20-Ounce	BONELESS TURKEY BREASTS, skinless
1/4 Cup	chopped fresh cilantro
2 Tablespoons	chopped fresh sage leaves
1/2 Cup	chopped onion
1 Pound	chopped sweet onion
1-1/2 Teaspoons	dried herbes de Provence
1-1/2 Teaspoons	dried herbes de Provence
1 Teaspoon	dried oregano leaves
3 Cups	dry 1/4-inch bread crumbs
1 Dozen	eggs, whipped
20 Ounces	enchilada sauce
2 Cups	finely chopped celery
1 Tablespoon	fresh garlic, minced
As needed	fresh sage leaves for garnish
1-1/2 Teaspoons	freshly ground black pepper
2 Tablespoons	freshly squeezed lemon juice
1/2 Teaspoon	ground cumin
1-1/4 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1/2 Pound	GROUND TURKEY BREAST
1/2 Cup	hot prepared horseradish
1/3 Cup	Italian parsley, chopped fine
1 Teaspoon	kosher salt
3	Large eggs, beaten lightly
1 Tablespoon	mayonnaise
1 Cup	mayonnaise
1 Cup	minced fresh parsley leaves
1/2 Teaspoon	minced garlic
1 Teaspoon	minced garlic
1 Cup	non-fat Ricotta cheese
As needed	olive oil
3 Cups	Parmesan, grated
18 Large	pasta shells, uncooked
1/4 Cup	plain dry bread crumbs
1/4 Cup	reduced-calorie Monterey Jack cheese, shredded
2 Tablespoons	salad oil
1/2 Teaspoon	salt
To Taste	Salt and freshly ground black pepper
2 Teaspoons	sea salt
As needed	sea salt and cracked black pepper
10 Mini	sesame dinner rolls, split and warmed
5	slices American cheese
1 Pound	TURKEY SAUSAGE
1/4 Cup	unsalted butter
As needed	unsalted butter
1 Quart	whipping cream
1/4 Cup	whole cranberry sauce
1 Cup	whole grain mustard
1 (13-14 Pound)	WHOLE TURKEY, fresh or thawed if frozen
1/4 Teaspoon	Worcestershire sauce