| 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 |