| 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 |