Amount	Ingredient
4 Ounces	button mushrooms, cleaned and sliced
1/8 to 1/4 Teaspoon	cayenne pepper
As needed	cooked rice
2 cups	COOKED TURKEY, cut into 1/2-inch cubes
1 Tablespoon	cornmeal
1/2 Teaspoon	dried oregano
1 tablespoon	dried parsley
1 teaspoon	dried rosemary, crushed
1/2 Teaspoon	dried thyme
1 teaspoon	dried thyme
1/2 Cup	dry sherry
1/4 Cup	flour
2 Tablespoons	fresh cilantro, chopped
2 Tablespoons	fresh lime juice
2 Tablespoons	fresh orange juice
1/2 Teaspoon	freshly ground black pepper
1 cup	frozen peas, cooked according to package directions
1 1-pound package	frozen vegetables for stew, cooked according to package directions
1-1/2 Teaspoons	gingerroot, peeled and freshly grated
2	green onions, thinly sliced
2 Teaspoons	ground cumin
1 Teaspoon	honey
1 Tablespoon	jalapeno pepper, seeded and minced
1/2 Teaspoon	kosher salt
1 Medium	mango, peeled, seed removed & diced
1 Tablespoon	minced fresh mint
3 Tablespoons	minced onion
1 Medium	nectarine, pitted and diced
1 12-oz jar	non-fat turkey gravy
1 Tablespoon	olive oil
1 Medium	onion, sliced thin
1 Medium	papaya, seeded and diced
1/4 teaspoon	pepper
1/2 Cup	red bell pepper, seeded and diced
1	refrigerated pie crust, room temperature
1/4 Teaspoon	salt
1/2 teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1	starfruit (carambola), diced
1 Medium	tomato, seeded and diced
2 Pounds	TURKEY CUTLETS, cut into 1/3-pound portions
2 10-Ounce	TURKEY TENDERLOINS
2 Tablespoons	unsalted butter
2 Tablespoons	yellow bell pepper, seeded and diced