Amount	Ingredient
6 Ounces	aged Cheddar, grated
5 Cups	alfalfa sprouts, washed and drained
2	bay leaves
3/4 Cup	Braeburn or Jonathan apple, diced
1 Cup	brown sugar
1/4 Teaspoon	cayenne pepper
1 Teaspoon	cayenne pepper
1/2 Teaspoon	celery salt
1 Tablespoon	cider vinegar
1/3 Cup	cold water
1/2 Cup	commercial barbecue sauce
6 Ounces	COOKED TURKEY BREAST, thinly sliced
3/4 Cup	corn niblets, drained
1/3 Cup	corn oil
2 Tablespoons	cornstarch
2 Tablespoons	crystallized ginger, finely minced
1 Cup	cucumber, peeled & chopped
100 Slices	cucumbers, peeled and sliced thin
1 Teaspoon	cumin
1/2 Cup	currant jelly
1/4 Cup	diced scallions
1/4 Teaspoon	Dijon mustard
1-1/2 Tablespoons	Dijon mustard
2 Tablespoons	Dijon mustard
1/4 Cup	dried apricots, diced
1/4 Cup	dried currants
1/4 Teaspoon	dried thyme
3 Cups	dry white wine
1-1/2 Tablespoons	extra virgin olive oil
	Fennel Hash
12 Ounces	Feta cheese, crumbled
20 8 to 9 inch	flour tortillas
6 6-inch	flour tortillas
6 Tablespoons	fresh cilantro, chopped
2 Cups	fresh cranberries
1 Package (12 ounces)	fresh cranberries
4 Cups	fresh fennel, 1/2 inch dice
1 Teaspoon	fresh ginger, grated
1 Tablespoon	fresh gingerroot, peeled and grated
1 Teaspoon	fresh horseradish, grated
2 Tablespoons	fresh lemon juice
As needed	fresh parsley sprigs
1/4 Cup	fresh parsley, chopped
3 Teaspoons	fresh rosemary, finely chopped
1 Cup	fresh tomato, chopped & seeded
3 Pounds	FRESH TURKEY BREAST
1 Teaspoon	freshly grated nutmeg
To Taste	freshly ground black pepper
To Taste	Freshly ground pepper
1 Tablespoon	freshly squeezed lemon juice
1 Clove	garlic, minced
1 Clove	garlic, minced
2 cloves	garlic, sliced very thin
1/2 Cup	good quality balsamic vinegar
3/4 Cup	Granny Smith apple, diced
3 Tablespoons	green onion, minced
1 Teaspoon	ground cinnamon
1 Pound	GROUND TURKEY
1/3 Cup	hoisin sauce
1/4 Cup	honey
10 Large	iceberg lettuce leaves, washed, dried and well chilled
1 Cup	Kosher salt
24	large eggs, poached
2	large red bell peppers, seeded and 1/4 inch dice
3 Tablespoons	lemon juice
1 Teaspoon	lemon zest/peel
4 Wedges	lemon, for garnish
1	lemon, juiced
3 Cups	mild salsa
2 Cups	Monterey Jack cheese, divided
2/3 Cup	olive oil
1 Tablespoon	oregano, dried
2-1/3 Pounds	PEPPERED TURKEY BREAST
2-1/2 Cups	pickled hot yellow pepper rings, drained
1/4 Cup	pine nuts, toasted
12 Each	pita fold bread
1 Teaspoon	Pommery mustard
1/4 Cup	port wine
As Needed	ranch-style salad dressing
40 Large Pieces	red bell peppers, roasted & packed in oil
2 Pounds	red bliss potatoes, 1/2 inch dice
10 Ounces	red currant jelly
1 Cup	red onion, 1/4 inch dice
1/3 Cup	red onion, chopped fine
1/3 Cup	red wine vinegar
1 Cup	Ricotta cheese
10 Ounces	ruby port wine
3 Ounces	salad greens, washed, drained and well chilled
Pinch	salt
1/2 Teaspoon	salt
To Taste	salt and pepper
To Taste	salt and pepper
To taste	salt and pepper
To Taste	salt and white pepper
2	shallots, minced
1-1/2 Pounds	SMOKED TURKEY BREAST, julienned
100 Medium	spinach leaves, stems removed
2 Tablespoons	sugar
1/2 Cup	sugar
6 12-inch	sun-dried tomato tortillas
2 Pounds	sweet potato fries, cooked
1 Pound	TURKEY SCALLOPPINI
5 Pounds	TURKEY STEAKS, 4 ounces each, thawed and pounded thin
1 Quart	TURKEY STOCK
4 Pounds	TURKEY TENDERLOINS
3 Tablespoons + 1 Teaspoon	unsalted butter
3 Ounces (solid weight)	unsalted butter
1/4 Cup	vegetable oil
1/4 Cup	vegetable oil
2 Tablespoons	water
1 Quart	water
2 Tablespoons	white wine vinegar
24 slices	whole grain bread, toasted and sliced
dash	Worcestershire
3/4 Cup	yellow bell pepper, diced