Amount	Ingredient
6 Ounces	aged Cheddar, grated
5 Cups	alfalfa sprouts, washed and drained
2 Quarts	arugula leaves, washed and dried
2	bay leaves
1 (15-ounce) Can	black beans
20 Slices	black rye bread, lightly toasted
2 Cups	blueberries, washed, drained and stems removed
1 (5-6 Pound)	BONE-IN TURKEY BREAST
3/4 Cup	Braeburn or Jonathan apple, diced
1 Cup	brown sugar
1 Head	butter lettuce, washed, drained and chilled
1/3 Cup	capers, drained
1 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
1/2 Teaspoon	celery salt
3 Cups	chopped celery
1-1/2 Teaspoons	chopped fresh basil or 1/2 Teaspoon dried basil leaves
1/2 Cup	chopped fresh cilantro
1 Tablespoon	chopped fresh cilantro
1-1/2 Teaspoons	chopped fresh oregano or 1/2 Teaspoon dried oregano leaves
1 Tablespoon	chopped fresh parsley
1-1/2 Teaspoons	chopped fresh thyme or 1/2 Teaspoon dried thyme leaves
1/2 Cup	chopped green onions
1 Cup	chopped onion
1 Cup	chunky salsa with chipotle
1 Tablespoon	cider vinegar
1-1/4 Cups	coarse ground mustard, prepared
5 Cups	coarsley crumbled prepared cornbread
1/3 Cup	cold water
1/2 Cup	commercial barbecue sauce
2 Cups	COOKED or OVEN ROASTED TURKEY, cut in chunks or strips
6 Ounces	COOKED TURKEY BREAST, thinly sliced
1 Cup	COOKED TURKEY, chopped
3/4 Cup	corn niblets, drained
1/3 Cup	corn oil
2 Tablespoons	cornstarch
1/2 Teaspoon	crushed red pepper flakes
2 Tablespoons	crystallized ginger, finely minced
1 Cup	cucumber, peeled & chopped
100 Slices	cucumbers, peeled and sliced thin
1 Teaspoon	cumin
1/2 Cup	currant jelly
1/4 Cup	diced scallions
1/4 Teaspoon	Dijon mustard
2 Tablespoons	Dijon mustard
1/2 Cup	Dijon mustard
1-1/2 Tablespoons	Dijon mustard
1/4 Cup	dried apricots, diced
1/4 Cup	dried currants
1/4 Teaspoon	dried oregano
1/4 Teaspoon	dried thyme
3 Cups	dry white wine
4	English muffins, coarsely crumbled
1-1/2 Tablespoons	extra virgin olive oil
	Fennel Hash
12 Ounces	Feta cheese, crumbled
20 8 to 9 inch	flour tortillas
6 6-inch	flour tortillas
24 Pieces	French bread, cut into 5-inch chunks, split
2-1/2 Cups	fresh button mushrooms, cleaned, sliced and sauteed
6 Tablespoons	fresh cilantro, chopped
2 Cups	fresh cranberries
1 Package (12 ounces)	fresh cranberries
4 Cups	fresh fennel, 1/2 inch dice
1 Tablespoon	fresh flat-leaf parsley, chopped
1 Tablespoon	fresh garlic, minced
1 Teaspoon	fresh ginger, grated
1 Tablespoon	fresh gingerroot, peeled and grated
1 Teaspoon	fresh horseradish, grated
2/3 Cup	fresh lemon juice
2 Tablespoons	fresh lemon juice
As needed	fresh parsley sprigs
1/4 Cup	fresh parsley, chopped
3 Teaspoons	fresh rosemary, finely chopped
1/2 Teaspoon	fresh tarragon, chopped
2 Teaspoons	fresh thyme, chopped
1 Cup	fresh tomato, chopped & seeded
3 Pounds	FRESH TURKEY BREAST
1 Cup	fresh yellow onion, diced and sauteed
1/2 Teaspoon	freshly cracked black pepper
1 Teaspoon	freshly grated nutmeg
2 Teaspoons	freshly ground black pepper
To Taste	freshly ground black pepper
To Taste	Freshly ground pepper
1 Tablespoon	freshly squeezed lemon juice
1 Cup	frozen whole kernel corn
7 Cups	fully cooked baked beans
1 Clove	garlic, minced
1 Clove	garlic, minced
2 cloves	garlic, sliced very thin
1/2 Cup	good quality balsamic vinegar
3/4 Cup	Granny Smith apple, diced
10 Leaves	green leaf lettuce, washed, dried and chilled
3 Tablespoons	green onion, minced
1 Teaspoon	ground cinnamon
1/2 Teaspoon	ground ginger
1 Pound	GROUND TURKEY
2 Cups	heavy mayonnaise
3 Tablespoons	herbes de Provence
1/3 Cup	hoisin sauce
1/4 Cup	honey
1/4 Cup	honey
10 Large	iceberg lettuce leaves, washed, dried and well chilled
1 (2-Ounce)	Italian Herb flatbread
1 Pound	ITALIAN TURKEY SAUSAGE
10	Kaiser sesame rolls, sliced and grilled
1 Cup	Kosher salt
2 Tablespoons	Kosher salt
24	large eggs, poached
2	large red bell peppers, seeded and 1/4 inch dice
4	Large whole lemons
3 Tablespoons	lemon juice
1 Teaspoon	lemon zest/peel
4 Wedges	lemon, for garnish
1	lemon, juiced
1-1/4 Cups	mayonnaise
1/4 Cup	mayonnaise
3	Mild green chilies, roasted, peeled, seeded and chopped
3 Cups	mild salsa
2 Tablespoons	minced fresh garlic
2 Tablespoons	minced garlic
2 Cups	Monterey Jack cheese, divided
2/3 Cup	olive oil
2/3 Cup	olive oil
2 Tablespoons	olive oil
As needed	olive oil cooking spray
1-1/2 Pounds	onion slices, sauteed in olive oil
1/2 Cup	orange juice
1 Tablespoon	oregano, dried
3 Tablespoons	parsley, chopped
1 Orange,	peeled, seeded and cut into segments
2-1/3 Pounds	PEPPERED TURKEY BREAST
2-1/2 Cups	pickled hot yellow pepper rings, drained
1/4 Cup	pine nuts, toasted
3/4 Cup	pine nuts, toasted
12 Each	pita fold bread
1/2 Cup	pizza sauce
1 Teaspoon	Pommery mustard
1/4 Cup	port wine
1-1/2 Pounds	Provolone cheese, sliced
As Needed	ranch-style salad dressing
As needed	red and green whole peppers, for garnish
1	Red bell pepper, roasted, peeled, seeded and chopped
40 Large Pieces	red bell peppers, roasted & packed in oil
2 Pounds	red bliss potatoes, 1/2 inch dice
1 Pound, 14 Ounces	red cabbage, shredded
10 Ounces	red currant jelly
10 Thin Slices	red onion
1 Cup	red onion, 1/4 inch dice
1/3 Cup	red onion, chopped fine
1/3 Cup	red wine vinegar
1 Cup	Ricotta cheese
5 Pounds	ROASTED TURKEY BREAST, sliced
10 Ounces	ruby port wine
3 Ounces	salad greens, washed, drained and well chilled
1/2 Teaspoon	salt
Pinch	salt
To taste	salt and freshly ground black pepper
To Taste	salt and pepper
To Taste	salt and pepper
To taste	salt and pepper
To Taste	salt and white pepper
1/2 Cup	scallions, chopped
2	shallots, minced
1 Cup	shredded Mozzarella and Provolone, Italian cheese blend
1-1/2 Pounds	SMOKED TURKEY BREAST, julienned
1 Cup	smoky barbecue sauce
2 Tablespoons	smoky barbecue sauce
2 Tablespoons	sour cream
As needed	sour cream and/or chopped fresh cilantro
2 Tablespoons	soy sauce
100 Medium	spinach leaves, stems removed
2 Tablespoons	sugar
1/2 Cup	sugar
1/4 Teaspoon	sugar
6 12-inch	sun-dried tomato tortillas
2 Pounds	sweet potato fries, cooked
1 Cup	sweet red pepper, roasted
10 1-Ounce Slices	Swiss cheese
1 Pound	tart apples, cored peeled and chopped
3 Ounces	thinly sliced TURKEY PEPPERONI
20 Slices	TURKEY BACON, cooked crisp
1 Cup	TURKEY BACON, cooked crisp, crumbled
2 Pounds	TURKEY BREAST CUTLETS, CHOPS or TENDERLOIN
20 4 Ounce	TURKEY BREAST STEAKS
14-Ounces	TURKEY BROTH OR low-sodium chicken broth
2 to 4 Tablespoons	TURKEY BROTH or water (optional)
24 4-Ounce	TURKEY CUTLETS
1 Pound	TURKEY SCALLOPPINI
5 Pounds	TURKEY STEAKS, 4 ounces each, thawed and pounded thin
1 Quart	TURKEY STOCK
4 Pounds	TURKEY TENDERLOINS
3 Tablespoons + 1 Teaspoon	unsalted butter
3 Ounces (solid weight)	unsalted butter
As needed	Vegetable cooking spray
1/4 Cup	vegetable oil
1/4 Cup	vegetable oil
1/4 Cup	vegetable oil
1 Tablespoon	walnut oil
1/2 Cup	walnuts, coarsely chopped
1 Quart	water
2 Tablespoons	water
10 1-Ounce Slices	white Cheddar cheese
2 Tablespoons	white wine vinegar
2 Tablespoons	white wine vinegar
24 slices	whole grain bread, toasted and sliced
2 Cups	wild and white rice combo, cooked and chilled
dash	Worcestershire
3/4 Cup	yellow bell pepper, diced