| Amount | Ingredient |
| 4-5 | Bay leaves |
| 2 | bay leaves (fresh, if possible) |
| 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 Cup | chopped celery |
| 1/2 to 1 Cup | chopped green scallions |
| 3 Cups | chopped onions |
| 4 | Cinnamon sticks |
| As needed | cold water |
| 1 Quart | cold water (add more as needed) |
| As needed | cornbread sticks or corn muffins |
| 1 Teaspoon | dried chili pepper |
| 1/2 Pound | dry red kidney beans, soaked overnight in the refrigerator |
| 2 Cloves | fresh garlic, smashed |
| 4 | Fresh tomatoes, peeled and slow cooked in olive oil for tomato confit |
| 1/2 to 1 Cup | grated sharp Cheddar cheese |
| 1 | Green jalapeno, sliced thin |
| 2-1/2 Pounds | GROUND TURKEY |
| 1 | jalapeno pepper, cut in half |
| 2 Teaspoons | kosher salt |
| 2 Large | limes |
| 1 Cup | peeled and chopped carrots |
| 2 Cups | peeled and finely diced turnip |
| 2 Cups | peeled, seeded and finely diced butternut squash |
| 1 | Red jalapeno, sliced thin |
| 1 Teasponn | salt |
| 1 Cup | sour cream |
| 4 Tablespoons | spice blend (equal parts ground coriander, cumin, fennel seed) |
| 1/2 Cup | watermelon radish, sliced thin into small matchsticks |
| 2 Dried | whole ancho chili peppers |
| 2 | whole chipotle peppers |