Amount	Ingredient
3 Cups	all-purpose flour
1/4 Cup	apple juice
1/2 Cup	apricot preserves
2 Tablespoons	Asian chili paste
2 Large	bay leaves
2 Tablespoons	boiling water
1 (2-1/2 Pounds)	BONE-IN TURKEY BREAST HALF
1/4 Cup	brown sugar
2 Tablespoons	butter
As needed	butter lettuce leaves, washed, drained and chilled
1-1/2 Pounds	button mushrooms, cleaned and sliced
5 Cups	button mushrooms, sliced thin
1 Tablespoon	canola oil
1/4 Cup	canola oil
1 Teaspoon	canola oil
2 Medium	carrots, coarsely chopped
6 Medium	carrots, peeled and thinly sliced
2 Each	celery stalks, thinly sliced diagonally
3 Cups	celery, chopped
1-1/2 Cups	celery, minced
1/2 Cup	cherry preserves
8	cherry tomatoes
2 Tablespoons	chili powder
1 Teaspoon	chili powder
1/4 Cup	chili sauce
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
1/4 Cup	chopped fresh cilantro
1/2 Cup	chopped onion
1/2 Cup	chopped onion
1 Cup	clarified unsalted butter, warm
1 Teaspoon	coarse salt
2 Teaspoons	coarsely ground pepper
8 Ounces	coconut milk
2 Tablespoons	cold water
3 Gallons	cold water
2 Tablespoons	cold water
8 Ounces	COOKED TURKEY, chopped
3 Pounds	COOKED TURKEY, diced
1 Quart	cooked white rice
1/2 Teaspoon	coriander
2 Tablespoons	cornstarch
1 Tablespoon	cornstarch
3-1/2 Tablespoons	cornstarch
As needed	cranberry ketchup
1/2 Cup	cream
1 Can (8 ounces)	crushed pineapple
1/3 Cup	crushed pineapple with juice
1/3 Cup	crushed pineapple, well drained
4 to 5 Tablespoons	curry powder
3/4 Cup	dark roasted sesame oil
3 Cups	diced celery
2 Cups	diced sweet onion
1 (15-Ounce) can	diced tomatoes
1 Tablespoon	dried herbes de Provence
1 Tablespoon	dried herbes de Provence
1 Tablespoon	dried oregano leaves
1 Teaspoon	dried oregano leaves
1-1/2 Teaspoons	dried sage leaves
6 Cups	dry bread crumbs
1/2 Cup	dry bread crumbs
1 .6-Oz. Packet	dry herb Italian salad dressing mix
1 Tablespoon	dry mustard
2 Tablespoons	dry sherry
1/2 Cup	dry white wine such as Sauvignon Blanc or dry Riesling
1/2 Cup	Earth Balance margarine (parve butter substitute)
2 Large	egg yolks
1	Egg, beaten
1 Large	egg, lightly beaten
1	egg, slightly beaten
4 Large	eggs
2	eggs
20 Ounces	enchilada sauce
15	English muffins
1-1/4 Pounds	EXTRA LEAN GROUND TURKEY
3 Tablespoons	finely chopped fresh cilantro
3 Tablespoons	finely chopped green onions
2 Cups	firmly packed fresh spinach leaves
1 Tablespoon	first cold press olive oil
1/2 Teaspoon	five spice powder
4 (8 to 10-inch)	Flour tortillas
10-Ounces	fresh baby spinach, washed, drained and chilled
1/3 Cup	fresh bread crumbs
1/2 Cup	fresh cilantro, chopped fine
1/2 Cup	fresh garlic, peeled and cut into slivers
1/2 Cup	fresh ginger, peeled and cut into slivers
1 Tablespoon	fresh gingerroot, peeled and minced
1 Teaspoon	fresh gingerroot, peeled and minced
4 Tablespoons	fresh parsley, cleaned
1/4 Cup	fresh pineapple, cut into 1/4-inch dice
4 Tablespoons	fresh rosemary, cleaned
4 Tablespoons	fresh sage, cleaned
4 Tablespoons	fresh thyme, cleaned
1/2 Pound	fresh whole mushrooms, cleaned
1/8 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground pepper
1/4 Cup	freshly squeezed lemon juice
1 Large	garlic clove
1	Garlic clove, minced
As needed	garlic mashed potatoes
1 Tablespoon	garlic powder
6 Cloves	garlic, coarsely chopped
3-1/2 Tablespoons	garlic, fresh, minced
3 Cloves	garlic, mashed
1 Tablespoon	garlic, minced
3-1/2 Tablespoons	ginger root, minced
1 Large	Granny Smith apple, cored and cut into matchsticks
1/2 Large	Granny Smith apple, cored, coarsely chopped
1 Teaspoon	grated lime peel
1 Tablespoon	grated orange peel
1/2 Cup	green bell pepper, diced
1/2 Large	green bell pepper, seeded & cut into 1-inch cubes
1	green bell pepper, seeded & cut into 1/2-inch pieces
3 Each	green onions, chopped
1/4 Teaspoon	ground allspice
1 Teaspoon	ground black pepper
1/2 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1 Teaspoon	ground ginger
1-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
5 Pounds	GROUND TURKEY
2-1/4 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY BREAST
1-1/4 Pounds	GROUND TURKEY, extra lean
1 Quart	heavy cream
3-1/2 Tablespoons	hoisin sauce
3 Tablespoons	honey
1/3 Cup	honey
1/2 Cup	Honey Pineapple Chutney
To Taste	hot pepper sauce
1 Teaspoon	hot red pepper flakes
4 Medium	Idaho potatoes, peeled
1-1/2 Teaspoons	Jamaican jerk seasoning
1 (15-Ounce) can	kidney beans, drained and rinsed
1 Tablespoon	kosher salt
8	large flour tortillas
4 to 5	Large fresh sage leaves, finely chopped
1	large green pepper, seeded and thinly sliced
4	LEMON GARLIC SEASONED TURKEY BREAST TENDERS
1	Lemon, juiced
1	Lemon, juiced
2 Large	lemons, zested
1 Pound	lentil beans
2 Large	limes
1/2 Teaspoon	low-sodium chicken bouillon granules
1 (11-Oounce) can	Mandarin oranges, well drained
1	Mango, peeled and chopped (about 1 cup)
5 Ounces	mayonnaise
2 Tablespoons	mayonnaise
2 Cups	mayonnaise
1/2	medium red onion, thinly sliced
8 (9-Inch) long	metal skewers
1/4 Cup	milk
1 Teaspoon	minced fresh garlic
1 Teaspoon	minced garlic
3 Tablespoons	minced shallots
6 Cups	mixed salad greens, cleaned and chilled
3 Cups	Monterey Jack cheese, shredded
1-1/2 Tablespoons	mustard
1 Cup	nonfat Ricotta cheese
3 Tablespoons	oil
6 Cups	olive oil
2 Tablespoons	olive oil
5 Cups	onion, cut into 3/4-inch chunks
1/4 Cup	onion, minced
1-1/2 Cups	onion, minced
4 Medium	onions, thinly sliced
1 (1.25-ounce)	Package 30% less sodium taco seasoning mix
2 Tablespoons	parsley, minced
18 Large	pasta shells, uncooked
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
1/4 Teaspoon	pepper
Garnish	pickled ginger
2 Each	plum tomatoes, seeded, finely diced
As needed	radiccio leaves, washed, dried and chilled
1/2 Cup	red bell pepper, diced
1	red bell pepper, seeded & cut into 1/2-inch pieces
1/4 Cup	red bell pepper, seeded and minced
1/4 Cup	red currant jelly
1 Each	Red Delicious apple, cored and thinly sliced
1/2 Small	red onion, very thinly sliced
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
3 Tablespoons	red wine vinegar
1 Tablespoon	red wine vinegar
1/4 Cup	red wine vinegar
As needed	red-skinned mashed potatoes
1/2 Cup	reduced-sodium soy sauce
2 Tablespoons	reduced-sodium soy sauce
2 Small	ripe avocados, peeled and thinly sliced
2 Cups	ripe mango, small dice
3/4 Cup	sake OR dry sherry
1/4 Cup	salad oil
1-2 Cups	Salsa
2 Teaspoons	salt
To taste	salt
1 Tablespoon	salt
Pinch	salt
2 Tablespoons	salt
2 Tablespoons	salt
1/2 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
2 Tablespoons	salt
To taste	salt and black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	salt and pepper
To Taste	salt and pepper
20	Saltine crackers, crushed
1/3 Cup	seasoned bread crumbs
3/4 Cup	seeded and chopped red bell pepper
20 Mini	sesame dinner rolls, split
1 Tablespoon	sesame oil
1 Tablespoon	sesame oil
2 Tablespoons	sesame seeds, toasted
2 Tablespoons	sesame seeds, toasted
1/4 Cup	shallots, finely chopped
1/2 Cup	shallots, finely diced
1/3 Cup	sherry vinegar
1/4 Cup	shredded reduced-calorie Monterey Jack cheese
1 Cup	skim milk
As needed	sliced American cheese
1 Teaspoon	smoke essence
1/2 Pound	smoked Gouda, cut into matchsticks
1-1/2 Pounds	SMOKED TURKEY, cut into matchsticks
12 Thin slices	sourdough bread, toasted
1-2/3 Cups	soy sauce
1/2 Teaspoon	soy sauce
8 Cups	spinach leaves, washed, drained, torn and chilled
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
8 Cups	sticky rice, cooked
1 Cup	strawberries, washed, drained, sliced and chilled
1 Tablespoon	sugar
1/4 Cup	sugar
3 Cups	sweet onion, chopped
1	Sweet onion, sliced thin
As needed	sweet potato fries
3 Large	sweet potatoes, peeled
1/2 Large	sweet red bell pepper, seeded & cut into 1-inch cubes
3 Ounces	Tabasco sauce
8 Ounces	tomato sauce
1/2 Tablespoon	truffle slices or peelings
4-5 Strips	TURKEY BACON
12 Slices	TURKEY BACON, cut into 1-inch slices
8 Ounces	TURKEY BASE
8 Ounces	TURKEY BOLOGNA, thinly sliced
2 Pounds	TURKEY BREAST CUTLETS, cut into 1-inch strips
8 Ounces	TURKEY BREAST, cut into thin strips
8 (3-Ounce)	TURKEY CHOPS, 3/4 to 1-inch thick
1 Pound	TURKEY HAM, cut into large chunks
8 Ounces	TURKEY HAM, thinly sliced
3	TURKEY LEGS
8 Ounces	TURKEY SALAMI, thinly sliced
1-1/2 Pounds	TURKEY SAUSAGE, cooked and drained
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
5 Pounds	TURKEY WINGS
1/2 Cup	unsalted butter
1 Pound	unsalted butter
1 Tablespoon	unsalted butter
As needed	Vegetable combo
	Vegetable cooking spray
3/4 Cup	vegetable oil
2 Teaspoons	vegetable oil
2/3 Cup	vegetable oil
1-1/2 Tablespoons	vegetable oil
1 Tablespoon	vinegar
1-1/3 Cups	walnuts, toasted, coarsely chopped
Garnish	wasabi
1 Teaspoon	wasabi powder
As needed	watercress sprigs
2 Cups	wheat crumbs, crusts removed & bread processed to fine crumb
1 Tablespoon	white pepper
1/2 Cup	white wine vinegar
2/3 Cup	whole cranberry sauce
1 Tablespoon	whole grain Dijon mustard
4	whole sage leaves
12 Ounces	wild rice, cooked and cooled
As needed	wine mushroom sauce
14 6-inch	wooden skewers, soaked in water for 30 minutes
1/2 Teaspoon	Worcestershire sauce
1	yellow bell pepper, seeded & cut into 1/2-inch pieces
1 Cup	yellow onion, diced
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
2 Small	yellow tomatoes, thinly sliced
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices