Amount	Ingredient
1 Medium	apple, cored and thinly sliced (unpeeled)
1 Teaspoon	baking powder
1 Teaspoon	black pepper, freshly ground
1/8 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
1 (6 to 8 - Pound)	BONE-IN TURKEY BREAST, fresh or thawed if frozen
4 Tablespoons	canola oil
1 Tablespoon	canola oil
3 Tablespoons	canola oil
2 Tablespoons	canola oil
1/4 Teaspoon	cayenne pepper
4 Ribs	celery, 1/4-inch dice
1/2 Cup	chive batons
2 Tablespoons	cider vinegar
1/4 Cup	coarse grind black pepper
1/4 Cup	coarse grind coriander
16 Cups	cooked long grain rice, day old
1/4 Teaspoon	coriander
1 Cup	corn kernels, fire roasted
1-1/2	cups bottled/prepared pasta sauce
1 Tablespoon	dehydrated minced onion
2 Cups	dried cranberries
1 Cup	dried currants
1/4 Teaspoon	dried marjoram
1/2 to 1 Teaspoon	dried oregano leaves
1/4 Teaspoon	dried parsley
1-1/4 Teaspoons	dried sage leaves
4 Cups	dry red wine
1 Tablespoon	dry rosemary
2 Cups	dry white wine
1	egg, beaten
4 Slices	eggplant, 3 inch diameter, 1/2" thick
1 Dozen	eggs, soft scrambled
4 Cups	English peas, blanched
1 Cup	extra virgin olive oil
1 Cup	flour
1 Teaspoon	fresh basil, coarse chop
1/4 Cup	fresh chopped rosemary
1/4 Cup	fresh chopped thyme
2 Teaspoons	fresh lemon juice
3/4 Cup	fresh lemon juice
1/4 Cup	fresh parsley, chopped
As needed	fresh rosemary
1/4 Cup	fresh sage, minced
1 Pound	fresh spinach, washed and dried
Pinch	freshly ground black pepper
1/2 Teaspoon	freshly ground black pepper
1/2 Cup	frozen (IQF) blueberries, well drained
As needed	FULL-BODIED TURKEY STOCK
4 Cups	FULL-BODIED TURKEY STOCK, DIVIDED
1/4 Teaspoon	garlic powder
1 Tablespoon	garlic, freshly minced
2 Tablespoons	garlic, freshly minced
2 Ounces	goat cheese, room temperature
1 Tablespoon	grainy country-style mustard
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1 Large	green pepper, seeded and cut into narrow strips
Pinch	ground allspice
1/4 Teaspoon	ground cinnamon
Pinch	ground cloves
1/2 Teaspoon	ground ginger
Pinch	ground nutmeg
1-1/2 Pounds	GROUND TURKEY
1 Pound	GROUND TURKEY, cold
To taste	kosher salt
4	lemons, juiced
4	limes, juiced
2 Drops	liquid smoke
1/4 Cup	maple syrup
1/3 Cup	maple syrup
1/4 Cup	minced garlic
1/4 Cup	minced garlic
1/4 Cup	minced ginger, peeled
2 Ounces	Monterey Jack cheese, grated
1/8 Teaspoon	nutmeg, freshly grated
As needed	olive oil
2 Cups	olive oil
As needed	olive oil
2 Teaspoons	olive oil
2 Large	onions, cut into narrow wedges
4	oranges, juiced
1 Teaspoon	oregano leaves
1 Cup	organic, stone ground cornmeal
1/2 Teaspoon	paprika
2 Tablespoons	Parmesan cheese, grated
1/2 Cup	pinon nuts, toasted
1/2 Cup	Pommery mustard
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
1/4 Cup	poultry seasoning
1/4 Teaspoon	poultry seasoning
1 Teaspoon	poultry seasonings
1 (11-Inch)	prepared pizza crust* (See note below)
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
1 Large	red pepper, seeded and cut into narrow strips
1 Teaspoon	salt
2 Tablespoons	salt
1 Teaspoon	salt
1/4 Teaspoon	salt
2 Teaspoons	salt
To Taste	salt and black pepper
To taste	salt and freshly ground black pepper
As needed	seasoned flour
8 ounces	shredded mixed Italian blend cheese, DIVIDED
1 Cup	skim milk
4 Cups	snap peas, blanched
4 Cups	snow peas, blanched
2 Cups	soy oil
2 Ounces	soy sauce
1 Teaspoon	sugar
1/2 pound	sweet or spicy ITALIAN TURKEY SAUSAGE
1-1/2 Cups	sweet red pepper, seeded and chopped
1 Teaspoon	tarragon leaves
4 6-8 Pounds	TURKEY BREASTS, boneless, skinless
30 (2 to 3 Ounce)	TURKEY MEDALLIONS
4 6-Ounce	TURKEY STEAKS, Cut from the breast
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
Dash	Worcestershire sauce
1 Large	yellow onion, 1/4-inch dice
16 Slices	yellow squash, 3/8" thick