Amount	Ingredient
1 Ounce	apple cider vinegar
1 Ounce	BBQ Coffee Glaze
1/2 Teaspoon	black pepper, coarse grind
10 Pounds	BONE-IN TURKEY BREAST
1 Pound	BONELESS, SKINLESS TURKEY THIGHS, cut into 1-inch cubes
3 Tablespoons	brown sugar
2 Pounds	Brussels sprouts, cut in half
1/2 Ounce	butter
1 Tablespoon	butter
4 Tablespoons	butter
1 Teaspoon	butter
As needed	butter lettuce leaves, washed, drained and chilled
8 Ounces	button mushrooms, cleaned and sliced
1/4 Cup	canola oil
1 Teaspoon	chili powder
1 Teaspoon	Chinese 5-spice powder
1 Cup	chopped celery
1 4-Ounce Can	chopped green chilies
1/4 Cup	chopped green onions
1/3 Cup	chopped green onions
1 Cup	chopped onion
4 Cups	COOKED TURKEY, chopped
1 Tablespoon	cornstarch
1 Cup	creme fraiche
20	date nut bread sandwiches, cut in strips
1/3 Cup	dried cherries
1/4 to 1/2 Teaspoon	dried red pepper flakes
1/2 Ounce	flour
1/2 Bunch	fresh basil
1/4 Cup	fresh chopped cilantro
1/4 Cup	fresh cilantro
As needed	fresh fruit
12 Cloves	fresh garlic
1 Teaspoon	fresh ginger, peeled and minced
1 Teaspoon	fresh minced garlic
1/2 Bunch	fresh sage
As needed	fresh sage sprigs
1/2 Teaspoon	fresh sage, chiffonade
2 Tablespoons	freshly squeezed lime juice
1/4 Ounce	garlic, minced
2 Cloves	garlic, minced
5 Medium to Large	golden sweet pineapples
1 Tablespoon	grated orange peel
2 15.5 - Ounce Cans	great Northern beans, drained
1/4 Teaspoon	ground allspice
1 Teaspoon	ground cumin
1-1/4 Pounds	GROUND TURKEY, extra lean
To taste	ground white pepper
1/3 Cup	honey
1/2 Cup	Honey Pineapple Chutney
1/3	jalapeno pepper, seeded and minced
1-1/2 Teaspoons	Jamaican jerk seasoning
2 Ounces	ketchup
To taste	kosher salt
1/2 Teaspoon	kosher salt
1	mango, peeled and small dice
3 Cups	mayonnaise
2 Cups	minced celery
1/2 Cup	Mozzarella cheese, grated
1/4 Teaspoon	nutmeg, freshly grated
2 Cups	olive oil
As needed	olive oil
1/2	orange
3/4 Pound	OVEN ROASTED TURKEY BREAST, cut into 1/8-inch julienne strips
2 Cups	packaged cole slaw mix
1 Tablespoon	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
1-1/2 Cups	polenta
1/2 Cup	pomegranate molasses
1 Large	red bell pepper, seeded and cut into cubes
1/4 Cup	red bell pepper, seeded and minced
1/2 Teaspoon	red chili flakes
1/2 Teaspoon	red pepper flakes
1/4 Cup	red wine vinegar
2 Tablespoons	reduced sodium soy sauce
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground white pepper
To Taste	salt and freshly ground white pepper
1 Tablespoon	sesame oil
2 Teaspoons	smooth peanut butter
2 Tablespoons	soy sauce
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
2 Ounces	stiff coffee
2 Teaspoons	sugar
3 Tablespoons	sugar
2 Tablespoons	sugar
1 Large	sweet onion, coarsely chopped
1-1/2 Cups	sweet pickle relish
1 Quart	TURKEY BROTH
14 Ounces	TURKEY BROTH
1-1/2 Cups	TURKEY STOCK
8 Ounces	TURKEY TENDERLOIN
4 (14-16 Ounces)	TURKEY TENDERLOINS
1 Ounce	unsalted butter
2 Teaspoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
4 Ounces	water
2 11-Ounce Cans	white shoepeg corn, undrained
3 Tablespoons	white wine vinegar
1 Pint	whole milk
1 Large	whole onion, sliced
2 Ounces	Worcestershire sauce
4 Ounces	yellow onion, small dice