Amount	Ingredient
1 Cup	Arborio rice
1/4 Each	avocado, sliced and fanned
1/4 Cup	baby greens, washed, dried and chilled
1/2 Ounce	balsamic dressing
To Taste	black pepper, freshly ground
2 Cups	buttermilk
1/4 Cup	canola oil
2 Medium	carrots, roughly chopped
1/4 Teaspoon	cayenne pepper
1/8 Teaspoon	cayenne pepper
1/2 Teaspoon	cayenne pepper
3 Cups	celery, medium dice
1 Stalk	celery, roughly chopped
1 Tablespoon	chili powder
1/2 Loaf	ciabatta bread
3 Quarts	commercial grade mayonnaise, divided
As needed	cranberry sourdough bread
1 Teaspoon	dried oregano
1/2 Teaspoon	dried thyme leaves
1/2 Cup	dry white wine
1	egg, slightly beaten
4-1/2 Tablespoons	extra virgin olive oil
10 Sprigs	flat leaf parsley
2 Tablespoons	flat leaf parsley, chopped
1/4 Cup	flat leaf parsley, chopped
As needed	flavored rice, cooked
2 Cups	flour
2-1/2 Cups	French bread, day old and cut into 1/2-inch cubes
2 Teaspoons	fresh cilantro, chopped
2 Teaspoons	fresh ginger, grated
To Taste	fresh lemon juice
2 Teaspoons	fresh sage leaves
2 Tablespoons	fresh thyme leaves
1 Tablespoon	fresh thyme leaves, lightly chopped
1 Cup	frozen peas, thawed
1 Tablespoon	garlic, minced
1 Clove	garlic, peeled & chopped
4 Cloves	garlic, peeled and chopped
2 Cloves	garlic, peeled and minced
1-1/2 Tablespoons	grapeseed oil
1 Teaspoon	ground coriander
1 Teaspoon	ground cumin
1/3 Pound	ground pork
1/3 Pound	GROUND TURKEY
2 Cups	hazelnuts, toasted and chopped
2 Teaspoons	jalapeno chile, chopped
2 Medium	jalapeno chiles, seeded and finely chopped
1/2 Teaspoon	Kosher salt
To Taste	Kosher salt
2	lemons, juiced
To Taste	maple syrup
1 Tablespoon	margarine
1 teaspoon	minced garlic
2 Slices	Mozzarella cheese
1 Can (8 ounces)	mushroom stems and pieces, drained
2 Tablespoons	olive oil, DIVIDED USE
1/4 Cup	onion, chopped
1/2 Cup	onion, diced small
1 Cup	onion, thinly sliced
1-1/2 Medium	onions, peeled and roughly chopped
1 Large	orange
6 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
1/4 Cup	Parmesan cheese, grated
	Pecan Butter
1/2 Cup	pecans, toasted and chopped
1/2 Cup	pecans, toasted and chopped
2 Tablespoons	pesto mayonnaise
2 Tablespoons	Pesto sauce
1/4 Cup	pine nuts, toasted
3 Slices	red ripe tomato
3 Cups	sage leaves, stemmed and washed
2 Quarts	salad oil
To Taste	salt
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
3 Medium	shallots, peeled and cut into 1/4-inch dice
1/2 Cup	skim milk
1 Pound	SMOKED TURKEY SAUSAGE, chopped
1/2 Cup	tart, crisp apple, peeled and diced small
2 Pieces	TURKEY BACON, cooked
5 Pounds	TURKEY BREAST
1 9-Pound	TURKEY BREAST
3 Cups	turkey broth or canned reduced-sodium chicken broth, heated
5 Ounces	TURKEY HAM, shaved and cut into 1/2-inch strips
1 Cup	turkey pan roasting pan sauce
3 Cups	TURKEY STOCK
1 Cup	unsalted butter
1/4 Cup	unsalted butter
1 Cup	veal demi-glace
1 Cup	whole cranberries
12 Pound	WHOLE TURKEY, fresh
As needed	wilted greens