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
3 Tablespoons	brown sugar
1/4 Cup	canola oil
1 Teaspoon	chili powder
1 Cup	chopped celery
1 4-Ounce Can	chopped green chilies
1/4 Cup	chopped green onions
1 Cup	chopped onion
4 Cups	COOKED TURKEY, chopped
1 Cup	creme fraiche
20	date nut bread sandwiches, cut in strips
1/4 to 1/2 Teaspoon	dried red pepper flakes
1/4 Cup	fresh chopped cilantro
As needed	fresh fruit
1 Teaspoon	fresh ginger, peeled and minced
1 Teaspoon	fresh minced garlic
2 Tablespoons	freshly squeezed lime juice
1/4 Ounce	garlic, minced
5 Medium to Large	golden sweet pineapples
2 15.5 - Ounce Cans	great Northern beans, drained
1 Teaspoon	ground cumin
To taste	ground white pepper
1/3	jalapeno pepper, seeded and minced
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
1/2	orange
3/4 Pound	OVEN ROASTED TURKEY BREAST, cut into 1/8-inch julienne strips
2 Cups	packaged cole slaw mix
1/2 Teaspoon	red chili flakes
2 Tablespoons	reduced sodium soy sauce
2 Teaspoons	smooth peanut butter
2 Ounces	stiff coffee
2 Teaspoons	sugar
3 Tablespoons	sugar
1-1/2 Cups	sweet pickle relish
1 Quart	TURKEY BROTH
8 Ounces	TURKEY TENDERLOIN
1 Ounce	unsalted butter
2 11-Ounce Cans	white shoepeg corn, undrained
3 Tablespoons	white wine vinegar
2 Ounces	Worcestershire sauce
4 Ounces	yellow onion, small dice