Amount	Ingredient
32 Ounces	canned plum tomatoes
As needed	chiffonade parsley
3 Tablespoons	diced fresh parsley
1/4 Cup	diced garlic
1/2 Cup	diced roasted red peppers, preferably piquillos
1/2 Cup	dried Italian bread crumbs
1 Teaspoon	dried oregano
1 Teaspoon	dried oregano
2 Tablespoons	dried thyme
1 Teaspoon	dried thyme
1/4 Cup	dry white wine
3 Large	eggs, beaten
2 Teaspoons	fresh cilantro
2 Teaspoons	fresh ginger, peeled and grated
3 Tablespoons	fresh Italian parsley, fine diced
6 Cloves	garlic, fine dice
2 Pounds	GROUND TURKEY
2 Teaspoons	jalapeno chile, coarsely chopped
To taste	kosher salt and white pepper
To taste	kosher salt and white pepper
To taste	maple syrup
2 Teaspoons	Nyora chilis, finely ground
2 Tablespoons	olive oil
2 Tablespoons	olive oil
1 Medium	onion, medium dice
1 Large	orange, well scrubbed, unpeeled and cut into 8 sections
As needed	red pepper brunoise
2	shallots, fine dice
1 Can (4 ounces)	sliced mushrooms, well drained
3 Tablespoons	smokey Spanish paprika
1/4 Cup	sun-dried tomatoes with oil, drained, sliced and 2 Tablespoons oil reserved
1/4 Cup	thinly sliced green onion
1 Pound	TURKEY BREAST CUTLETS
1/4 Teaspoon	white pepper
2 Cups	whole cranberries, washed