Amount	Ingredient
2 1-pound	acorn squash
1/4 Cup	apple jelly
2 Tablespoons	balsamic vinegar
2 Tablespoons	brown sugar
1 Teaspoon	canola oil
1/2 Cup	celery, chopped fine
2 Stalks	celery, cut in half
1/2 Cup	cilantro, chopped
2 Cups	coconut milk, heated
1/2 Cup	creamy peanut butter
2 Each	cucumbers, thinly sliced
2 Tablespoons	cumin seed
2 Tablespoons	Dijon-style mustard
1/4 Cup	fresh lime juice
1/2 Pound	FRESH TURKEY SAUSAGE
1/2 Cup	fresh white bread crumbs
1/4 Teaspoon	freshly ground black pepper
1 Cup	Granny Smith apple, peeled, cored & chopped fine
1/2 Teaspoon	ground paprika
1/4 Cup	honey
1/2 Teaspoon	kosher salt
1 Tablespoon	lemon juice
2 Each	mangos, peeled and sliced
16 Cups	mixed greens, washed and dried
2 Tablespoons	nam pla (fish sauce)
1 Tablespoon	olive oil
1 Tablespoon	olive oil, divided
1/4 Teaspoon	onion powder
1 Small to Medium	onion, cut in quarters
1/4 Cup	orange juice
1/4 Teaspoon	pepper
1 Medium	red bell pepper, seeded and cut into 1/4-inch strips
1 Cup	rosé wine, divided
1/4 Teaspoon	sage leaves
1/2 Teaspoon	salt
1 Teaspoon	seasoned salt
2 Tablespoons	soy sauce
1 Pound	spinach, stalks removed & coarsely chopped
2 Tablespoons	sugar
1 Tablespoon	tumeric
2 Pounds	TURKEY BREAST, cut into thinly sliced strips
1 4-6 pound	TURKEY BREAST, fresh or thawed
1 Pound	TURKEY CUTLETS, cut into 1/4-inch strips
1/2 Cup	unsalted butter, divided
As needed	vegetable cooking oil
1 - 12 to 15 pound	WHOLE TURKEY, fresh or thawed if frozen
24 Each	wooden skewers, soaked in water for 24 hours
1 Medium	yellow bell pepper, seeded and cut into 1/4-inch strips