Amount	Ingredient
1 Pound	1/2" slices deli-cut HONEY ROASTED TURKEY BREAST, cut into 1/2" cubes
1 Teaspoon	achiote seeds, ground
1 Cup	alfalfa sprouts
2 Tablespoons	all-purpose flour
1/4 Cup	all-purpose flour
1/3 Cup	all-purpose flour
1 Ounce	all-purpose flour
1/2 Teaspoon	almond extract
1 Cup	amber beer
12 Slices (2/3 to 3/4-ounce each)	American cheese
2 Medium	ancho chile peppers
2 Cups	applewood chips, soaked in water for 3 hours
1-1/2 Pounds	avocado, cut into 36 slices
4	avocados, peeled & diced brunoise
4	Bagels, sliced
2 Cups	balsamic vinegar
1/4 Ounce	balsamic vinegar
1/4 Teaspoon	basil, fresh and minced
4-5	Bay leaves
2	bay leaves (fresh, if possible)
2 Tablespoons	black pepper
1/2 Teaspoon	black pepper, coarsely ground
10 Ounces	Bleu cheese, crumbled
1 3 to 3-1/2 pounds	BONE-IN TURKEY BREAST
1-1/2 Cups	bottled fruit salsa
4 Cups	broccoli slaw
As needed	butter lettuce leaves, washed, drained and chilled
To Saute	butter, clarified
4 Ounces	California ripe olives, whole, pitted, drained
1 (15-Ounce)	can black beans, drained
1 (15 1/2-Ounce)	can butter beans, drained
1 (14 1/2-Ounce)	can diced tomatoes, undrained
1 (20-Ounce)	can pitted sour cherries
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
1/2 Pound	cannellini beans, soaked in water the night before and drained
1-1/2 Cups	canola oil
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
1-1/2 Teaspoons	Caribbean jerk seasoning
2 Large	carrots, coarse chop
2 Whole	carrots, fresh
2	Celery stalks, sliced
3 Stalks	celery, coarse chop
2 Thin slices	challah
1 Teaspoon	chili powder
3 Tablespoons	chili powder
2 Medium	chipolte chile peppers
1 Cup	chopped celery
2 Tablespoons	chopped dill
As needed	chopped green onions
1/2 to 1 Cup	chopped green scallions
1/3 Cup	chopped jalapeno chilies, seeded
1 Cup	chopped onion
3 Cups	chopped onions
1/2 Cup	chopped pecans
3/4 Pound	chow mein noodles
1/4 Cup	cilantro leaves, finely chopped
As needed	cilantro sprigs
4	cinnamon sticks
4	Cinnamon sticks
4 Ounces	clarified unsalted butter
1	Clove garlic, minced
1/4 Teaspoon	coarse grind black pepper
1/4 Teaspoon	coarsely ground black pepper
As needed	cold water
1 Quart	cold water (add more as needed)
1/3 Cup	cole slaw dressing
3-3/4 Cups	cooked artichoke hearts, coarsely chopped
45-50 Ounces	cooked cannellini, rinsed and drained
8 Ounces	cooked fresh tomato puree
45-50 Ounces	cooked garbanzo beans, rinsed and drained
1 Pound	COOKED TURKEY, thinly sliced
12 Cups	cooked wild rice
As needed	cornbread sticks or corn muffins
As needed	cornstarch slurry
2 Cups	cranberries, cleaned
4 tablespoons	cranberry orange relish, divided
1 Quart	cream
1 Package (8 ounces)	cream cheese, softened
1 Cup	cream cheese, whipped and softened
4-6 Slices	crisp cucumber
6	Croissants, split
4 Ounces	crumbled Feta cheese with basil and tomato (or plain Feta cheese)
3/4 Cup	crushed baked tortilla chips
4 slices	crusty herb or white bread
2 Whole	cucumbers, fresh
2 Teaspoons	Dijon mustard
1 Teaspoon	Dijon mustard
1 Cup	dried blueberries
1 Teaspoon	dried chili pepper
1 Cup	dried cranberries
1 (0.7 ounce) package	dried Italian salad dressing mix
1 Tablespoon	dried marjoram
1/4 Teaspoon	dried marjoram
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
4 Teaspoons	dried oregano leaves
4 Teaspoons	dried oregano leaves
1/4 Teaspoon	dried red pepper flakes
1 Tablespoon	dried summer savory
For garnish	dry cranberries
2 Teaspoons	dry lavender
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
1/4 Teaspoon	dry rubbing sage
1 Cup	dry white wine
1/4 Cup	dry white wine
6 Ounces	dry white wine
2 Cups	dry white wine
As needed	egg wash
1 Large	egg, beaten
1 Large	egg, slightly beaten
4 Pounds	escarole
As needed	extra virgin olive oil
2 Pounds	Feta cheese, crumbled
3-3/4 Cups	Feta cheese, crumbled
As needed	fine bread crumbs
4 Cups	flour
3 Tablespoons	flour
As needed	flour
24 (10-inch)	flour tortillas
8 9-10 inch	flour tortillas
8 (8-inch)	flour tortillas, warmed
2 Cups	fresh button mushrooms, cleaned and cut in chunks
3/4 Cup	fresh chopped cilantro
1 Tablespoon	fresh chopped cilantro
2 Teaspoons	fresh cilantro leaves
2 Cups	fresh cranberries, washed and picked over
6 Cups	fresh cranberries, washed and picked over
1/4 Cup	fresh garlic, minced
1 Teaspoon	fresh garlic, minced
6 Cloves	fresh garlic, peeled
2 Cloves	fresh garlic, smashed
1/4 Cup	fresh ginger root, minced
1-1/2 Tablespoons	fresh ginger root, minced
1/4 Cup	fresh ginger, peeled and sliced
1 Pound	FRESH LEAN GROUND TURKEY
2 Tablespoons	fresh lemon zest, minced
1 Ounce	fresh Mozzarella, sliced
1 Teaspoon	fresh orange zest
1 Teaspoon	fresh parsley, chopped
1-1/2 Pounds	fresh pea pods
2 Thin slices	fresh red onion
3-3/4 Cups	fresh ripe tomatoes, seeded and small dice
1 Tablespoon	fresh rosemary, chopped
2 Tablespoons	fresh rosemary, crushed
72 Whole	fresh sage leaves
As needed	fresh sage sprigs
1 Bunch each	fresh sage, marjoram and thyme, divided
1 Teaspoon	fresh squeezed lime juice
1/2 Cup	fresh tarragon
1 Tablespoon	fresh thinly sliced basil
1/2 Bunch	fresh thyme, chopped
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
1/4 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Teaspoons	freshly ground black pepper
1/4 Teaspoon	freshly ground nutmeg
As needed	freshly ground white pepper
2 Tablespoons	freshly squeezed lemon juice
5 Cups	FULLY COOKED SMOKED TURKEY BREAST, diced
1 Large	garlic clove, minced
2 Large	garlic cloves, minced
3 Cloves	garlic, coarse chop
1 Clove	garlic, crushed
3 Tablespoons	garlic, minced
1/8 Ounce	garlic, minced
4 Teaspoons	garlic, minced
5 Cloves	garlic, minced
5 Cloves	garlic, minced
As needed	grated Cheddar cheese
1 Tablespoon	grated orange peel
1/2 Cup	grated Parmesan cheese
1/2 to 1 Cup	grated sharp Cheddar cheese
1	Green jalapeno, sliced thin
1 Bunch	green onions, julienned
25 Each	green onions, sliced
As needed	green rice
1/4 Teaspoon	ground allspice
1/2 Teaspoon	ground cinnamon
1/4 Teaspoon	ground cloves
1 Teaspoon	ground cumin
1/2 Teaspoon	ground cumin
1/4 Cup	ground cumin
2-1/2 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY
3 Pounds	GROUND TURKEY
1-1/2 Pounds	GROUND TURKEY
1-1/4 Pounds	GROUND TURKEY, extra lean
1/2 Cup	half and half cream
2-1/2 Cups	heavy cream
1/3 Cup	hoisin sauce
1/3 Cup	honey
1/4 Cup	honey
1/2 Cup	honey
1/2 Cup	Honey Pineapple Chutney
1 Tablespoon	horseradish
1/4 to 1/2 Teaspoon	hot pepper sauce
1-2 Leaves	iceberg lettuce, washed, dried and crisp
1 Pound	ITALIAN TURKEY SAUSAGE, cut into 1/2-inch slices
1 Tablespoon	Jack's Classic Mayo-Onion Sauce, or substitute (see NOTE)
24 Slices	jalapeno jack cheese
1	jalapeno pepper, cut in half
1 Medium	jalapeno pepper, seeded and finely chopped
2	jalapeno peppers, finely chopped
1-1/2 Teaspoons	Jamaican jerk seasoning
1/2 Cup	jarred tomato sauce
2 Cups	jasmine rice OR sushi rice
2 Ounces	jumbo lump crab
4 Medium	Kaiser buns
4	Kaiser rolls, split and warmed
2 Cups	kalamata olives, pitted & chopped
As needed	ketchup
2 Teaspoons	kosher salt
1/2 Teaspoon	kosher salt
As needed	kosher salt
1 Tablespoon	kosher salt
1/4 Teaspoon	kosher salt
2	Large carrots, peeled and sliced
4	large Kaiser buns
6	Lasagna noodles
8 Heads	leaf lettuce, torn into bite-size pieces
3 Cups	leeks, washed and finely sliced
2 cups	leftover turkey gravy, hot
1 Ounce	lemon juice
1 Teaspoon	lemon peel or zest
2 Teaspoons	lemon pepper seasonings
As needed	lemon wedges
	Lemon wedges for garnish
As needed	lemon zest
3 Large	lemons
2 Medium	lemons
2	lettuce leaves, washed and dried
4 Medium	lettuce leaves, washed, drained and chilled
12 Large	lettuce leaves, washed, drained and chilled
2 Tablespoons	light or regular mayonnaise
2 Large	limes
2 Large	limes
1-1/3 Cups	mandarin orange juice
32 Ounces	mandarin orange slices, drained, reserve juice
2-2/3 cups	mashed potatoes, heated
3 Cups	mayonnaise
3 Tablespoons	mayonnaise
2	Medium potatoes, peeled and diced
4 Each	medium red onion, sliced into 1/4-inch rings
4 Tablespoons	mild salsa
1 Teaspoon	minced garlic
1/4 Cup	minced garlic
1 Tablespoon	minced scallions
1 Tablespoon	mustard seed
	Non-stick cooking spray
1 Package	nori (roasted sea weed)
3 Tablespoons	oil
2 Teaspoons	oil
2 Tablespoons	oil
As needed	olive oil
1/3 Cup	olive oil
24 Ounces	olive oil
As needed	olive oil
1 Teaspoon	olive oil
2 Tablespoons	olive oil
1/2 Cup	olive oil
1-Ounce	olive oil
1/2 Cup	olive oil
2 Tablespoons	olive oil
1 Medium	onion, chopped
1 Medium	onion, chopped medium dice
1 Cup	onion, sliced
3 Medium	onions, chopped
1 Large	orange
3 Cups	orange juice
1/4 Cup	orange marmalade
1/4 Teaspoon	orange zest
As needed	oregano sprigs, washed & dried
1/4 Teaspoon	oregano, fresh and minced
1 Cup	orzo, cooked according to package directions
3 Pounds	OVEN ROASTED TURKEY BREAST, thickly sliced
5 Ounces	OVEN ROASTED TURKEY BREAST, thinly sliced
1-1/2 Pounds	OVEN ROASTED TURKEY BREAST, thinly sliced
1 Small	oven-dried tomato
1-10-Ounce	package frozen spinach, well drained
1/4 Cup	packed brown sugar
1/4 Cup	Parmesan cheese, freshly grated
1/3 Cup	Parmesan cheese, shredded
4 Slices (1 ounce each)	part-skim Monterey Jack cheese
	Pastry for 2-crust 9-inch pie
4 to 5 Gallons	peanut oil, See Note
3/4 Cup	pearl barley
1 Cup	peeled and chopped carrots
1 Ripe fresh pineapple,	peeled and cut into 1/2-inch slices
2 Cups	peeled and finely diced turnip
1 Tablespoon	peeled and grated fresh ginger root
1 Large sweet onion,	peeled and sliced 1/2-inch thick
2 Cups	peeled, seeded and finely diced butternut squash
1 Pound	penne
48 Sheets	phyllo dough
As Needed	pickled ginger, sliced
As needed	pickles and peppers
20 10-inch Pieces	pita bread
1/4 Cup	pitted and chopped black olives
3-3/4 Cups	portabella mushrooms, small dice
2-1/2 Cups	prepared basil pesto
1 Tablespoon	prepared cilantro pesto
1 Ounce	prepared honey mustard spread
2 Tablespoons	prepared mustard
1/2 Cup	prepared tomatillo salsa
1 Ounce	Provolone, thinly sliced
1/4 Cup	red bell pepper, seeded and minced
4 Each	red bell pepper, sliced into 1/4-inch rings
1	Red jalapeno, sliced thin
48 Leaves	red leaf lettuce
6	Red leaf lettuce leaves, washed and chilled
2 Medium	red onions, julienne cut
3/4 Pound	red skinned new potatoes, quartered
8 Ounces	red wine vinegar
1/4 Cup	red wine vinegar
2 Slices	red-ripe tomato
1/4 Cup	reduced fat sour cream
1/4 Cup	reduced-calorie Ranch dressing
1/3 Cup	reduced-sodium soy sauce
1/2 Cup	reduced-sodium soy sauce
2 Ounces	rice vinegar
1-1/8 Cups	rice vinegar or white vinegar
1 Cup	rice wine vinegar
2 Ounces	RICH, DARK TURKEY STOCK, reduced
16 Ounces	Ricotta cheese
1	ripe avocado, peeled, sliced
1	roasted red pepper, seeded and julienned
1 7.5-ounce jar	roasted red peppers, strained
1	roasted yellow pepper, seeded and julienned
1 Head	romaine, washed, trimmed & cut chiffonade
1 Recipe	Rosemary Apple Salsa
1/4 Teaspoon	rosemary, fresh and minced
1/4 Teaspoon	sage, fresh and minced
As needed	salsa
1/4 Teaspoon	salt
1 Teasponn	salt
1/8 Teaspoon	salt
1/2 Teaspoon	salt
2 Teaspoons	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
To taste	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
To Taste	salt and freshly ground pepper
To Taste	salt and pepper
To Taste	salt and pepper
1-1/2 Teaspoon	salt, divided
3/4 Pound	savoy cabbage, shredded
1 Pound	savoy cabbage, washed, cored & cut chiffonade
2-1/2 Cups	scallions, chopped
2 Tablespoons	sea salt
4 (4-Ounce)	seasoned lean TURKEY BURGER PATTIES
1/3 Cup	sesame oil
1/2 Teaspoon	sesame oil
1 Jumbo	sesame seed bun, split and toasted
1/8 Ounce	shallot, minced
8 Medium	shallots
4 Cups	shiitake or crimini mushrooms, cleaned and sliced
2 Each	shitake mushrooms, sliced
1/2 Cup (2 ounces)	shredded Mozzarella cheese (about 2 ounces)
2 Cups	shredded Mozzarella cheese, DIVIDED
6 Cups	shredded Pepper Jack cheese
1/4 Cup	sliced scallions
8-12 thin	slices fully-cooked OVEN ROASTED TURKEY
4 (1-Ounce)	slices Pepper Jack cheese
8 Ounces	smoked Mozzarella cheese, cut into 1/2-inch cubes
1 Package (8 ounces)	SMOKED TURKEY BREAST SLICES
1 Pound	SMOKED TURKEY BREAST, diced brunoise
1 Pound	SMOKED TURKEY SAUSAGE, herb flavored, blanched & sliced 1/2-inch thick
4-1/2 Pounds	SMOKED TURKEY, thinly sliced
1/2 Cup	smooth peanut butter
As needed	sour cream
As needed	sour cream
1 Cup	sour cream
24 Slices	sourdough bread
12 Large	Southwestern flavored flour tortillas
1	Spanish onion, coarse chop
4 Tablespoons	spice blend (equal parts ground coriander, cumin, fennel seed)
2 Cups	spinach, chopped & lightly packed
2 Ounces	spinach, picked and washed
4 Hawaiian sweet sandwich rolls or potato burger buns,	split and toasted
As needed	sprouts
4	Squares rosemary focaccia, split
3/4 Cup	strained poaching liquid
1/2 Cup	sugar
3 Cups	sugar
1-1/2 Cups	sugar
1/2 Cup	sun-dried tomatoes, minced
2 Ounces	Sweet Marsala
3 Slices	Swiss cheese
1/4 Teaspoon	thyme, fresh and minced
2-3 Slices	tomato
1 Large	tomato, seeded and chopped (about 1-1/3 Cups)
1 Gallon	tomatoes with juices, chopped
10 to 12 Large	tomatoes, cut into 1/4- inch slices
3	tomatoes, washed, cored, blanched, peeled, seeded & diced
1 Pound	TURKEY BACON
2 Ounces	TURKEY BACON, cooked and julienned
3 Ounces	TURKEY BACON, diced
1 Single Lobe	TURKEY BREAST
24	TURKEY BREAST CUTLETS
1 Pound	TURKEY BREAST CUTLETS, pounded to an even thickness
2 3-Ounce	TURKEY BREAST MEDALLIONS
4 Pounds	TURKEY BREAST or TENDERLOINS
1 Pound	TURKEY BREAST or THIGHS, cut into cubes
2 Pounds	TURKEY BREAST ROAST
8 Ounces	TURKEY BREAST TENDERLOIN
2-1/2 Pounds	TURKEY BREAST, boneless, skinless, 1/2" thick bias cut
1 Pound	TURKEY BREAST, oil browned, pan roasted breast
2-1/4 Quarts	TURKEY BROTH or low-sodium chicken broth
4 Cups	TURKEY BROTH or low-sodium chicken stock
4 Ounces	TURKEY CUTLET
1 Cup	TURKEY or low-sodium chicken stock
1 4-Ounce	TURKEY PATTY, seasoned
1 Quart	TURKEY STOCK
1 Gallon	TURKEY STOCK
2-1/2 Cups	TURKEY STOCK or chicken stock
2 Large	TURKEY THIGHS, cut in half with a band saw
3 Pounds	UNCOOKED TURKEY BREAST, cut into 12-inch cubes
As needed	unsalted butter
2 Tablespoons	unsalted butter
2 Ounces	unsalted butter
As needed	unsalted butter
1/4 Cup	unsalted butter
2 Tablespoons	unsalted butter
1 Pound	unsalted butter
1 Cup	unsalted butter, melted
1-1/8 Cups	unsalted peanuts
	Vegetable cooking spray
2-3 Tablespoons	vegetable oil
1-1/2 Tablespoons	vegetable oil
2/3 Cup	vegetable oil
2 Teaspoons	vegetable oil
	Vegetable spray
As Needed	wasabi radish, tube or jar
1/4 Cup	water
2-1/2 Cups	water
1/2 Cup	watermelon radish, sliced thin into small matchsticks
1 Small	white onion, medium dice
1-1/2 Cups	white pearl onions
3/4 Cup	white sugar
2 Dried	whole ancho chili peppers
3/4 Cup	whole berry cranberry sauce
1/4 Cup	whole black peppercorns
1 Ounce	whole butter
2	whole chipotle peppers
12	whole cloves
3 Cups	whole cranberry sauce
3 Cups	whole milk
2 Cans (14-1/2 ounces each)	whole peeled tomatoes with juice, broken up with spoon
1 15-Pound	WHOLE TURKEY, fresh or frozen (thawed)
10 to 12 Pound	WHOLE TURKEY, non self-basting
1 Tablespoon	Worcestershire sauce
1/2 Pound	yellow onion, thinly sliced
3 Pounds	yellow polenta