Amount	Ingredient
2-1/2 Cups	all purpose flour
2-1/2 Pounds	arugula leaves, washed and dried
1-1/3 Tablespoons	baking powder
1 Teaspoon	baking soda
1 Can (15-ounces)	black beans, rinsed and well drained
1-1/2 Teaspoons	black pepper
1 Pound	bread, cut into 1/2-inch cubes
2 Cups	buttermilk
1/4 Teaspoon	cayenne pepper
2 Cups	Cheddar cheese
1 Cup	Cheddar cheese, grated
1 Teaspoon	chili powder
2 Tablespoons	chives, finely chopped
1 Cup	chopped dried apricots
2 Cups	chopped pecans
1 Cup	COOKED TURKEY, chopped
2/3 Cup	corn oil
1 Can (8 3/4-ounces)	corn, drained
22 Ounces	corn, well-drained
1 Teaspoon	cumin
1/4 Teaspoon	dried marjoram leaves
1/4 Teaspoon	dried rosemary, crushed
1 Teaspoon	dried thyme
4 Large	eggs, lightly beaten
24 6-inch Pieces	foccacia, split
	For Pesto Mayonnaise:
2 Tablespoons	fresh chives, chopped
2 Tablespoons	fresh cilantro, chopped
1/2 Teaspoon	fresh lemon juice
1.5 Pounds	fresh Mozzarella cheese, sliced
1/2 Pound	fresh mushrooms, chopped
1/4 Cup	fresh parsley, chopped
2 Teaspoons	freshly cracked black pepper
1/8 teaspoon	freshly grated nutmeg
2 Teaspoons	freshly ground black pepper
1	jalapeno pepper, seeded and minced
1 Medium	jalepeno pepper, seeded and finely chopped
2 Tablespoons	Kosher salt
1	lime, quartered
2 teaspoons	marjoram
2 Cups	mayonnaise
2 Teaspoons	olive oil
1/3 Cup	onion, chopped
1/4 Cup	parsley, chopped
2 Medium	plain or whole wheat pitas
2 Cups	prepared pesto sauce
1 Cup	prepared pesto sauce
1/2 Cup	red and yellow peppers, seeded and chopped
1 teaspoon	rosemary, crushed
1 Tablespoon	rubbed sage
1 teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1/2 Teaspoon	salt
2 Cups	sliced green onions
1-1/2 Cups	stoneground cornmeal
1/2 Cup	sugar
2 Pounds	sweet red pepper, roasted
1 Large	tart apple, chopped
3 Cups	thinly sliced carrots
4 Cups	thinly sliced celery
1/3 Cup	tomato, chopped
2-1/4 Cups	TURKEY BROTH
1 Cup	TURKEY BROTH
24 4-Ounce	TURKEY CUTLETS, thawed
1/2 Pound	TURKEY HAM, cubed
1 Pound	TURKEY SAUSAGE, casings removed
1-1/2 Pounds	TURKEY SAUSAGE, shredded, casings removed
1 Pound	TURKEY TENDERLOINS
1/2 Cup	unsalted butter
1/2 Cup	unsalted butter
1/4 Cup	vegetable oil
2 Tablespoons	vegetable spray, as needed
4 Each	whole eggs
1 (16-18 Pound)	WHOLE TURKEY, fresh or thawed if frozen