Amount	Ingredient
2 Tablespoons	all-purpose flour
12 Cups	black beans, soaked, cooked & drained
1 Teaspoon	black pepper
2 Tablespoons	butter
4 Cups	carrots, peeled and chopped
2	carrots, peeled and diced
As needed	cayenne pepper
1	celery stalk, diced
3/4 Cup	champagne wine vinegar
1 Bunch	cilantro, washed and chopped
2 Cups	COOKED TURKEY, chopped
1 Cup	cranberry juice
1/2 Teaspoon	crushed red pepper flakes
1/2 Teaspoon	dried thyme
8 Large	eggplants, peeled & cut into 1/2-inch cubes
3 Cups	extra-virgin olive oil
1/2 Cup	Feta cheese, crumbled
As needed	flour tortillas
1 Cup	fresh basil, chopped
2/3 Cup	fresh cilantro, chopped
2 Tablespoons	fresh lemon juice
2 Cups	fresh lime juice
1/3 Cup	fresh lime juice
3 Tablespoons	fresh mint, finely chopped
1/3 Cup	fresh oregano, finely chopped
1 Cup	fresh sage, chopped
As needed	fresh thyme sprigs
1/3 Cup	fresh thyme, chopped
2 Slices	fresh tomato
As needed	freshly cracked black pepper
3/4 Cup	frozen corn
6-1/4 Pounds	FULLY COOKED BONELESS TURKEY BREAST, skinless
1 Clove	garlic, minced
8 Cloves	garlic, minced
10 Medium	green bell peppers, seeded & cut into 1/2-inch cubes
1 Cup	green pepper, seeded and thinly sliced
2 Tablespoons	ground coriander
1 Tablespoon	ground cumin
4 Pounds	GROUND TURKEY
1 Teaspoon	Italian seasoning, OR 1/4 teaspoon each basil, oregano, thyme & marjoram
1 Each	jalapeno, seeded and minced
1/2 Cup	jicama root, peeled
2 Tablespoons	kosher salt
To taste	kosher salt
12	lime wedges, seeded
3 Medium	limes, cored and peeled
5 Large	mangos, peeled and cut into wedges
8 Ounces	Mornay sauce, held warm for service
4-1/2 Pounds	mushroom pasta, cooked and drained
1/2 Cup	olive oil
1/4 Cup	olive oil
2 Cups	olive oil
1 Pound	onion, thinly sliced
3 Whole	onions, minced
3-3/4 Pounds	organic greens, washed, drained and chilled
2 Medium	papayas, peeled
2 Tablespoons	Parmesan cheese, shredded
2 Medium	pineapples, peeled
2-1/2 Quarts	port wine
1	potato, peeled and diced
3 Cups	potatoes, peeled and diced
1 Cup	raspberry vinegar
2 Large	red bell peppers, seeded
5	red bell peppers, seeded and julienned
6 Ounces	ROASTED TURKEY, sliced 1/4" thick and warm
20	Roma tomatoes, cut into wedges
4-1/2 Pounds	root vegetables, roasted
To taste	salt
1 Tablespoon	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and pepper
To Taste	Salt and pepper
2/3 Cup	serrano chiles, seeded and chopped
1	small onion, diced
1-1/3 Tablespoons	sugar
1/2 Cup	sugar
1 Medium	sweet red onion
1 Cup	tomato, peeled and cut into chunks
4 Each	tomatoes, cut into wedges
1-1/2 Cups	tomatoes, peeled, seeded & chopped
36 Slices	TURKEY BACON, blanched
2 Strips	TURKEY BACON, cooked and held warm for service
4 Pounds	TURKEY BREAST, cubed
5 Pounds	TURKEY DRUMSTICKS OR THIGHS, skinned
3 Cups	TURKEY STOCK
3/4 Gallon	TURKEY STOCK, skimmed
36 3 to 4 Ounce	TURKEY TENDERLOIN MEDALLIONS, pounded to an even thickness
1-1/2 Pounds	TURKEY THIGHS, skinned, boned and cut into 1-inch cubes
1 Tablespoon	vegetable oil
1 Tablespoon	white pepper
3 Slices	white sandwich bread, toasted