Amount	Ingredient
12	6-inch bagel bread squares with seeds OR sub rolls, split
2 cups	basmati rice
2 Cups	bean sprouts
20 Slices	black rye bread, lightly toasted
1 Large Head (7 to 8 Ounces)	butterhead lettuce, leaves torn into bite size pieces
2 tablespoons	canola oil
2 Stalks	celery, cut in half
3/4 Cup	chopped sun-dried tomatoes
1-1/4 Cups	coarse ground mustard, prepared
1 10-ounce can	condensed vegetable soup
1 Cup	diced tomatoes
1 Tablespoon	Dijon mustard
1/3 Cup	flavorful olive oil
2 tablespoons	fresh ginger root, peeled and grated
1 Cup	freshly grated Parmesan cheese
2 Tablespoons	freshly squeezed lemon juice
3 Cloves	garlic
1 Clove	garlic, minced
1/2 teaspoon	ground cumin
1/2 Teaspoon	ground paprika
1 Pound	GROUND TURKEY
2-1/4 Pounds	HICKORY SMOKED TURKEY BREAST, thinly sliced
1 Tablespoon	lemon juice
1 large	lime, zested and juiced
1-1/4 Cups	mayonnaise
1 Cup	mayonnaise
1/2 cup	Minute rice, uncooked
As needed	olive oil
1/4 Teaspoon	onion powder
1 Small to Medium	onion, cut in quarters
1/4 Cup	orange juice
1/2 Pound	OVEN ROASTED TURKEY BREAST, cut in julienne strips
1/2 to 3/4 Cups	prepared ginger vinaigrette
12 Ounces	Provolone cheese, sliced
2 Tablespoons	pureed chipotle
1 Pound, 14 Ounces	red cabbage, shredded
12 to 24 leaves	red leaf lettuce, washed, dried and chilled
1 Cup	rosé wine, divided
2 teaspoons	salt
As needed	salt and freshly ground black pepper
1 Teaspoon	seasoned salt
1/4 Teaspoon	sesame oil
1 Pound	tart apples, cored peeled and chopped
20 4 Ounce	TURKEY BREAST STEAKS
1/2 Cup	unsalted butter, divided
1 Cup	unsalted whole peanuts
1/4 Cup	vegetable oil
4 cups	water
1 Cup	water chestnuts, well drained
2 Tablespoons	white wine vinegar
1 - 12 to 15 pound	WHOLE TURKEY, fresh or thawed if frozen
12 Ounces	yellow squash, thinly sliced
12 Ounces	zucchini, thinly sliced