| Amount | Ingredient |
| 6 Ounces | blue cheese dressing |
| 4 Cups | carrots, peeled and sliced |
| 1 Cup | cashews, roasted and salted |
| 4 Cups | cauliflower, cut into florets |
| 4 Ounces | celery, sliced, on the bias 1/4-inch thick |
| 1 Teaspoon | chili powder |
| As needed | cooked hot jasmine rice |
| 1 Pound | COOKED TURKEY BREAST, cut into 1-ounce pieces |
| 12 Cups | COOKED TURKEY, cut in chunks* and held in the refrigerator |
| 1 Pound | cream cheese, room temperature |
| 16 Slices | flatbread |
| 2 Cups | fresh or frozen peas |
| 1 Tablespoon | freshly ground black pepper |
| 4 Teaspoons | garam masala |
| 4 Cloves | garlic, minced |
| 1/4 Cup | hot curry powder (mild or regular may also be used) |
| As needed | icy cold water |
| 12 Ounces | lettuce leaves, washed and dried |
| 1 Cup | low-sodium soy sauce |
| 1 Pound | Mascarpone cheese, room temperature |
| 1/2 Cup | oil |
| 4 Teaspoons | paprika |
| 3+ Gallons | peanut oil |
| 4 Cups | potatoes, peeled and diced |
| 1 Pound | prosciutto, thinly sliced |
| 4 Ounces | Red Hot Chicken Wing Sauce |
| 12 Ounces | romaine lettuce, cleaned, dried and coarsley chopped |
| 4 Bunches | sage leaves, separated |
| 2 Tablespoons | salt |
| 2/3 Cup | salt |
| 1 Pound | SMOKED TURKEY BREAST, thinly sliced |
| 2 Ounces | sourdough croutons |
| 2/3 Cup | sugar |
| 4 Cups | tomato, skinned and chopped |
| 1 Quart | TURKEY STOCK, low-sodium chicken stock or cold water |
| 1 Teaspoon | turmeric |
| As needed | vegetable oil |
| 3 Tablespoons | wasabi powder |
| 1 (10-12 Pound) | WHOLE TURKEY, fresh or thawed if frozen (non self-basting) |
| 2 Cups | yellow onion, diced |