Amount	Ingredient
1 Tablespoon	all-purpose flour
2 Cups	blueberries, washed, drained and stems removed
1 Head	butter lettuce, washed, drained and chilled
3 Ounces	button mushrooms, cleaned and sliced
1 5.5-Ounce	can tomato paste
2 28-Ounce	cans diced tomatoes
5 Cups	Cheddar cheese, shredded
4 Ounces	cooked long grain and wild rice
2 Cups	COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
10 Ounces	COOKED TURKEY, diced
1/4 Cup	dry red wine
1	egg, beaten
20 8 to 9 inch	flour tortillas, warm
1 Tablespoon	fresh flat-leaf parsley, chopped
1/2 Teaspoon	fresh tarragon, chopped
2 Teaspoons	fresh thyme, chopped
2 Tablespoons	freshly chopped tarragon
1 Sheet	frozen puff pastry, thawed
1 Teaspoon	granulated sugar
1/3 Cup	grated Parmesan cheese
1-1/2 Pounds	GROUND TURKEY
2-1/2 Cups	guacamole, prepared
As needed	hot cooked pasta
1 Teaspoon	hot pepper flakes
2 Tablespoons	light cream or table cream
5 Cups	Monterey Jack cheese, shredded
1 Tablespoon	olive oil
1	onion
1/2 Cup	orange juice
1 Orange,	peeled, seeded and cut into segments
1 Tablespoon	pesto sauce
1/4 Cup	pesto sauce
1 Small	red bell pepper, seeded and chopped
2-1/2 Cups	salsa, prepared medium/hot
1/2 Teaspoon	salt
To taste	salt and freshly ground black pepper
	Salt and freshly ground black pepper
1-1/4 Cups	sour cream
1/4 Teaspoon	sugar
1	sweet onion, minced
20 Each (5 Pounds total)	TURKEY STEAKS, thawed
1/2 Cup	TURKEY STOCK
2 Teaspoons	vegetable oil
1 Tablespoon	walnut oil
1/2 Cup	walnuts, coarsely chopped
2 Tablespoons	white wine vinegar
2 Cups	wild and white rice combo, cooked and chilled