Amount	Ingredient
1 (10-Ounce)	bag fresh spinach leaves, washed, drained & stems removed
1 Can (8 ounces)	bamboo shoots, rinsed and drained
2 Pounds	BONELESS SKINLESS TURKEY THIGHS
As needed	butter lettuce leaves, washed, drained and chilled
1 (19-Ounce)	can cannellini beans, drained and rinsed
1 (14-1/2-Ounce)	can diced tomatoes, undrained
1 Cup	carrot, coarsely chopped
1 Large	carrot, peeled and cut into 1/4-inch spears, about 6 pieces
1/2 Cup	cooked green peas
8 Tablespoons	cranberry sauce
2 Pounds	crawfish meat, cooked
1/2 Teaspoon	dried oregano
1/4 Teaspoon	dried red pepper flakes
1/2 Teaspoon	dried thyme
½ Cup	dry white wine
2 Large	eggs, beaten for egg wash
2 Tablespoons	flour
1 Tablespoon	fresh ginger, peeled and minced
1 Pound	fresh spinach leaves, washed and dried
1 Teaspoon	freshly ground black pepper
3 Cloves	garlic, chopped
3 to 4 Cloves	garlic, minced
1 Clove	garlic, minced
1 Tablespoon	grated orange peel
1 Medium	green pepper, seeded and julienne
1/4 Teaspoon	ground allspice
1 Teaspoon	ground cumin
1 Pound	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY, extra lean
3 Large	hard cooked eggs, shelled
1/3 Cup	hoisin sauce
1/3 Cup	honey
1/2 Cup	Honey Pineapple Chutney
8 Large	iceberg lettuce leaves, washed, dried and well chilled
1-1/2 Teaspoons	Jamaican jerk seasoning
1 Tablespoon	kosher salt
As needed	kosher salt and freshly ground black pepper
As needed	kosher salt and freshly ground black pepper
8 Tablespoons	lemon aioli
3 Cups	mashed sweet potatoes
3 Tablespoons	olive oil
As needed	olive oil
6 Tablespoons	olive oil, divided
6 Tablespoons	olive oil, divided
1 Tablespoon	olive oil, divided
2 Tablespoons	olive oil, divided
2 Cups	onion, coarsely chopped
1/4 Cup	Parmesan cheese, divided
2 Tablespoons	peanut oil
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 Cup	peeled, seeded and coarsely chopped Roma tomatoes
3/4 Teaspoon	pepper, divided
As needed	pickled onions
2 Cups	plantain chip crumbs
1 Each	red bell pepper, seeded and diced
1/4 Cup	red bell pepper, seeded and minced
1 Medium	red pepper, seeded and julienne
1/4 Cup	red wine vinegar
1/4 Cup	red wine vinegar
3/4 Teaspoon	salt, divided
2 Each	scallions, thinly sliced
6	Shallots, finely chopped
3	Shallots, finely chopped
2 Tablespoons	sherry vinegar
2 Pounds	shitake mushrooms, cleaned and sliced
1 5-Pound	SKINLESS, BONELESS TURKEY BREAST, butterfly 1/4-inch thick
1 Tablespoon	soy sauce
2 Medium	Spanish onions, julienne
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
1 Tablespoon	tomato paste
8 (4-ounce)	TURKEY BREAST CUBES, cut about 2x2-inches square
1 Pound	TURKEY CUTLETS
2 Cups	TURKEY STOCK
1 Tablespoon	unsalted butter
As needed	unsalted butter
2 Teaspoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
3 Tablespoons	vegetable oil
8-Ounces	watercress salad