Amount	Ingredient
4 Wedges	Asiago cheese focaccia, split
4-5	Bay leaves
2	bay leaves (fresh, if possible)
1 Gallon	canned diced tomatoes in juice
1-1/2 Cups	canned green chiles, diced
3/4 Cup	canned jalapeno peppers, chopped
6 Cups	canned kidney beans, drained well
3-4	Canned plum tomatoes plus juice (or 8-9 tomatoes if tomato confit is not used)
2 Tablespoons	canola or extra virgin olive oil (for coating bottom of pan/pot)
1/3 Cup	chili powder
1 Cup	chopped celery
1/2 to 1 Cup	chopped green scallions
3 Cups	chopped onions
1 slice	ciabatta, cut in half lengthwise & then cut in half
4	Cinnamon sticks
2 tablespoon	cold unsalted butter, cut into bits
As needed	cold water
1 Quart	cold water (add more as needed)
As needed	cornbread sticks or corn muffins
1 Tablespoon	cream cheese, softened
1 Tablespoon	cumin
1 Teaspoon	dried chili pepper
2 Teaspoons	dried oregano
1/2 Pound	dry red kidney beans, soaked overnight in the refrigerator
As needed	egg wash
4 Ounces	field greens, washed, dried and chilled
1 teaspoon	finely grated fresh lemon zest
1 teaspoon	finely grated fresh orange zest
1/2 Cup	firmly packed brown sugar
1 to 2 Tablespoons	flour
6 Ounces	fresh basil
2 Cloves	fresh garlic, smashed
4	Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit
1/4 Teaspoon	freshly grated nutmeg
To taste	Freshly ground black pepper
1 Teaspoon	freshly ground black pepper
4-1/2 Pounds	FULLY COOKED BONELESS TURKEY BREAST or TURKEY ROLL, thinly sliced
1 Tablespoon	garlic, minced
1/2 Cup	granulated sugar
1/2 to 1 Cup	grated sharp Cheddar cheese
1	Green jalapeno, sliced thin
1 Teaspoon	ground cinnamon
1 Tablespoon	ground cumin
6 Pounds	GROUND TURKEY
2-1/2 Pounds	GROUND TURKEY
1/3 Cup	honey mustard
As needed	Italian seasoning blend
1	jalapeno pepper, cut in half
2 Teaspoons	kosher salt
1 Medium	lime, juiced
2 Large	limes
8 Slices	marbled rye bread
1/2 Cup	mayonnaise
8 Ounces	Monterey Jack cheese, shredded
1/2 Cup	olive oil
1-1/2 Pounds	onions, chopped
2 Tablespoons	orange juice
	Pastry for 2-crust 9-inch pie
1 Cup	peeled and chopped carrots
2 Cups	peeled and finely diced turnip
2 Cups	peeled, seeded and finely diced butternut squash
1 Pound	pitted ripe olives, sliced and drained
1-3/4 Quarts	prepared barbecue sauce
2 sheets	puff pastry, thawed
1 Tablespoon	pureed chipolte in adobo sauce
1	Red jalapeno, sliced thin
3 Thin slices	red onion
4 Ounces	ROASTED TURKEY SLICES, sliced thin
3/4 Pound	ROASTED TURKEY, sliced thin
1 Teasponn	salt
1-1/2 Teaspoons	salt
1/8 Teaspoon	salt
To taste	salt and freshly ground black pepper
24	sandwich buns, split and toasted
4 Ounces	smoked Gouda cheese, cut in 1-ounce slices
1 Pound	SMOKED TURKEY BREAST, sliced thin
1 Cup	sour cream
4 Tablespoons	spice blend (equal parts ground coriander, cumin, fennel seed)
8 Ounces	spinach, sauteed, drained well & patted dry
1 Teaspoon	sugar
1-1/2 Cups	sun-dried tomatoes, reconstituted
1/2 Small	sweet onion, sliced very thin
6 to 8 Large	tart apples (A combination of tart apples provides the best flavor)
1 Large	tart red apples, unpeeled, cored and sliced thin
1 Pound	tomato paste
2 14-Ounce	TURKEY BREAST, skinless and boneless
1/4 Cup	unsalted butter, softened
1/4 Cup	vegetable oil
1/2 Cup	watermelon radish, sliced thin into small matchsticks
2 Dried	whole ancho chili peppers
2	whole chipotle peppers
2 Tablespoons	whole cranberry sauce