Amount	Ingredient
3-1/2 cups	*hot turkey broth (See note #4)
1/3 Cup	all purpose flour
2 Tablespoons	all-purpose flour
2 Cups	apple cider
1/2 Cup	apple-cider vinegar
3/4 Cup	balsamic vinegar
1	bay leaf
24 Ounces	bitter orange marmalade
1 Pound	BONELESS, SKINLESS TURKEY BREAST TENDERLOINS
1 (4 Pound)	BONLESS TURKEY BREAST, skin on, with 2 halves cut apart and netting removed
1 Ounce	broccoli florets
1/3 Cup	brown sugar
2 Tablespoons	brown sugar
1/4 Cup	brown sugar
As needed	butchers twine
1 Cup	Calvados
7 Ounces	canned chipolte peppers in adobo sauce
3 Tablespoons	canola oil, divided
3 Medium	carrots, cut into fine match sticks
1 Ounce	cauliflower florets
1/4 Teaspoon	cayenne pepper
1 (10-3/4 -Ounce) can	Cheddar cheese soup
8	cherry tomatoes
1/4 Cup	chili sauce
2 (1-Ounce) packages	chili seasoning mix
1-1/2 Cups	chopped green onions
1 4-Ounce Can	chopped mild green chilies
1 Cup	chopped white onion
1 Tablespoon	cilantro, minced
4 Teaspoons	cilantro, washed, drained and chilled
4 Cups	cold water
1/2 Cup	cold water
2 Cups	COOKED TURKEY, cut into 1/2-inch cubes
1 Small	cooking apple, peeled and diced in water
1-1/2 Cups	creamy peanut butter
1/3 Cup	crunchy peanut butter
2 Tablespoons	crunchy peanut butter
1 Cup	diced celery
1 (4-Ounce) can	diced green chilies
1-1/2 Ounces or 3 Medium	dried ancho chiles, stemmed and seeded
2 tablespoons	dried minced onion
3 Ounces or 6 Medium	dried mulato chiles, stemmed and seeded
1/2 Teaspoon	dried oregano
1-1/2 Ounces or 5 Medium	dried pasilla chiles, stemmed and seeded
1 Tablespoon	dried rosemary
1 Tablespoon	dried rosemary, crumbled
1/2 Teaspoon	dried sage
1 Tablespoon	dried tarragon
1 Cup	dry breadcrumbs
1 .6-Oz. Packet	dry herb Italian salad dressing mix
1/4 Teaspoon	each salt and black pepper
2 Pounds	EXTRA LEAN GROUND TURKEY BREAST
1 Slice	firm white bread, darkly toasted and broken into several pieces
Watercress or parsley	for garnish
3/4 Cup	fresh cilantro, chopped
1/4 Cup	fresh cilantro, coarsely chopped
1/3 Cup	fresh cilantro, minced
1/4 Cup	fresh garlic, minced
1 Teaspoon	fresh garlic, minced
6 Cloves	fresh garlic, peeled
2 Tablespoons	fresh ginger root, minced
1 Teaspoon	fresh ginger root, peeled and minced
1/4 Cup	fresh ginger, peeled and sliced
1-1/2 Cups	fresh lime juice
2 Tablespoons	fresh mint, chopped
2 Tablespoons	fresh rosemary, crushed
1/4 Teaspoon	freshly ground anise seed
2 Teaspoons	freshly ground black pepper
1/4 Teaspoon	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/3 Cup	freshly ground coffee beans (medium grind)
1 Tablespoon	freshly squeezed lemon juice
4-1/2 Pounds	FULLY COOKED BONELESS TURKEY BREAST or TURKEY ROLL, thinly sliced
4 Cloves	garlic
1/4 Teaspoon	garlic powder
6 Cloves	garlic, minced
2 Cloves	garlic, minced
4 Cloves	garlic, peeled and crushed
1/4 Cup	graham cracker crumbs
2 Teaspoons	grated lemon rind
3 Tablespoons	grated Parmesan cheese
3/4 Cup	green onion, minced
2 Tablespoons	green onion, minced
1-1/2 Cups	green onion, sliced
1/2 Teaspoon	ground chili pepper
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon
1/2 Teaspoon	ground cinnamon (preferably freshly ground Mexican canela)
1/4 Teaspoon	ground cloves
1/8 Teaspoon	ground cloves
1 Teaspoon	ground cumin
1 Teaspoon	ground ginger
1/4 Teaspoon	ground nutmeg
2 packages (8 ounces each)	herb seasoned stuffing mix
As needed	high smoke point oil, such as peanut oil for frying
1 Teaspoon	hot sauce
1	jalapeno pepper, minced
3/4 Cup	jellied cranberry sauce
1 (15-Ounce) can	kidney beans
2 Tablespoons	kosher salt
To Taste	kosher salt
As needed	leafy greens
2 Ounces	lettuce, washed, drained, chilled and shredded
2 Teaspoons	light brown sugar
1 Tablespoon	lime zest
1 Large	lime, zested and juiced
1 (11 ounce) can	mandarin oranges, drained
1 Tablespoon	margarine
4 tablespoons	margarine, melted
1/2 Cup	mayonnaise
1/2 Cup	mayonnaise
5 Ounces	mayonnaise
1 Ounce	Mexican chocolate, roughly chopped
1 (12-Ounce) can	Mexican stewed tomatoes
2 Tablespoons	minced garlic
3 Cups	Mozzarella cheese, shredded
1 can (8 ounces)	mushroom stems and pieces
As needed	olive oil
As needed	olive oil
1/3 Cup	olive oil
1 Tablespoon	olive oil
1 Cup	olive oil
1-1/2 Cups	onions, coarsely chopped
1 Cup	orange juice
1/4 Cup	orange marmalade
1 Pound	OVEN ROASTED TURKEY BREAST, sliced thin
1/2 Teaspoon	paprika
4 Ounces	Peanut Chipolte Sauce
4 to 5 Gallons	peanut oil, See Note
2 Ounces	peeled and sliced carrots
1/4 Teaspoon	pepper
1 Recipe	Pesto sauce
1/2 Cup	pineapple-orange yogurt
30 Ounces	pizza dough
1 Cup	plain barbecue sauce
1 Quart	plain yogurt
6 Small	portabella mushrooms, cleaned, stemmed and quartered
1 teaspoon	poultry seasoning
1/4 Cup	pre-shelled roasted chestnuts, sliced
1-3/4 Quarts	prepared barbecue sauce
As needed	radiccio leaves, washed, dried and chilled
2 Ounces	raisins
2 Small	red bell peppers, seeded & cup into 1inch pieces
2 Ounces	red onion, sliced thin
1-1/2 Teaspoons	red pepper flakes
1/4 Teaspoon	red pepper flakes
1/2 Cup	reduced-fat Monterey Jack cheese, grated
1 Cup	reduced-sodium chicken bouillon
3/4 Cup	reduced-sodium soy sauce
2 Tablespoons	reduced-sodium soy sauce
1 Package	reserved giblets (do not use liver)
2 Small	ripe avocados, peeled and thinly sliced
1 Fluid Ounce	salad oil
2 Teaspoons	salt
1/4 Teaspoon	salt
1/2 Teaspoon	salt
1 Teaspoon	salt
1-3/4 teaspoons	salt
1 Teaspoon	salt
As needed	salt and freshly ground black pepper
24	sandwich buns, split and toasted
1 Teaspoon	sea salt or kosher salt
1-1/2 cups	seedless red grapes, halved
1/2 Cup (2-1/2 Ounces)	sesame seeds, divided
1 Cup	sliced green onions
1/3 Cup	slivered almonds, toasted
1 Recipe	Smoked Sausage Stuffing
2 Ounces	snow peas
12 Thin slices	sourdough bread, toasted
1 Teaspoon	star-anise extract
As needed	steamed white rice
3/4 Cup	sugar
4 to 5 Tablespoons	sugar
1/2 Cup	sweet potato, peeled, diced and blanched
5 Ounces (3 Medium)	tomatillos, husked and rinsed
1 (8-Ounce) can	tomato sauce
8 Ounces	TURKEY BOLOGNA, thinly sliced
1/2 pound	TURKEY BREAKFAST SAUSAGE, cooked and cases removed
4 to 5 Pound	TURKEY BREAST
1 Pound	TURKEY BREAST CUTLETS, cut into 3/4-inch strips
1 4-6 pounds	TURKEY BREAST, boning instructions defined below
4 Ounces	TURKEY BREAST, diced
3 Pounds	TURKEY CUTLETS, gently pounded to an even thickness
8 Ounces	TURKEY HAM, thinly sliced
8 Ounces	TURKEY SALAMI, thinly sliced
1 to 2 Fluid Ounces	TURKEY STOCK
5 Pounds	TURKEY THIGHS
2 Tablespoons	unsalted butter
As needed	unsalted butter, melted
1/2 Cup	unsalted butter, melted
2 Ounces	unskinned almonds
1/4	Vanilla bean
	vegetable cooking spray
1/2 Cup	vegetable oil
1/2 Cup	walnuts or pecans, toasted and chopped
1 19-Ounce Can	white kidney beans (cannellini), drained and rinsed
1 Teaspoon	white pepper
1 (12 to 14) Pound	WHOLE TURKEY (thawed or fresh) reserve giblets
1 (10 to 14 Pound)	WHOLE TURKEY, fresh or thawed if frozen and patted dry
10 to 12 Pound	WHOLE TURKEY, non self-basting
4 8-inch	whole wheat tortillas (high protein)
2 Tablespoons	Worcestershire sauce
1/4 Cup	yellow onions, small dice
3 Small	yellow squash, cut into 1/2-inch rounds
2 Small	yellow tomatoes, thinly sliced
1 Cup	Zinfandel
3 Small	zucchini, cut into 1/2-inch rounds