Amount	Ingredient
1	(10-12 Pound) WHOLE TURKEY, fresh or thawed if frozen
1 Teaspoon	balsamic vinegar
1 Small	bay leaf
2 Large	bay leaves
1 Teaspoon	black pepper, freshly ground
1 Teaspoon	black pepper, freshly ground
6 Medium	bread bowls
5 Cups	button mushrooms, sliced thin
2 Medium	carrots, coarsely chopped
2 Tablespoons	cayenne pepper
1/2 Cup	celery, chopped
2-1/2 Pounds	Chinese cabbage, cut into 1/2-inch slices
2	chipotle peppers, rehydrated, stemmed & seeded
As needed	chopped parsley
1 Ounce	clarified butter
1 Cup	clarified unsalted butter, warm
8 Ounces	COOKED TURKEY, chopped
1/2 Teaspoon	coriander
4 Ounces	cornbread stuffing, prepared and baked
3-1/2 Tablespoons	cornstarch
3/4 Cup	dark roasted sesame oil
1/2 Cup	diced celery
1-1/2 Cups	Dijon mustard
1 Teaspoon	dried rosemary, crushed
1 Tablespoon	dry rosemary
2 Large	egg yolks
4 Slices	eggplant, 3 inch diameter, 1/2" thick
4 Large	eggs
2 Tablespoons	extra virgin olive oil
1/4 Cup	fat-free mayonnaise
1 Teaspoon	fresh basil, coarse chop
As needed	fresh chives
2 Teaspoons	fresh chives, snipped
1/4 Cup	fresh cilantro
1 Head	fresh garlic, separated into cloves and crushed
3/4 Cup	fresh lemon juice
1/4 Cup	fresh parsley
1 Pound	fresh spinach, washed and dried
4 Sprigs	fresh thyme
1 Bunch	fresh thyme
1/2 Teaspoon	freshly ground black pepper
1 Teaspoon	freshly ground black pepper
2 Cloves	garlic
3-1/2 Tablespoons	garlic, fresh, minced
1 Tablespoon	garlic, freshly minced
2 Tablespoons	garlic, freshly minced
3 Cloves	garlic, mashed
1 Clove	garlic, minced
1/4 Teaspoon	garlic, minced
3-1/2 Tablespoons	ginger root, minced
2 Ounces	goat cheese, room temperature
2 Tablespoons	grated Parmesan cheese
3 Each	green asparagus, peeled and steamed crisp tender
3-1/2 Tablespoons	green olives, well drained and 1/4" dice
1/2 Cup	green onion, thinly sliced
3 Each	green onions, chopped
1/2 Teaspoon	ground cumin
1/4 Cup	heavy cream
3 Gallons	high smoke point oil (see NOTE at end of recipe)
3-1/2 Tablespoons	hoisin sauce
3/4 Pound	HONEY ROASTED TURKEY BREAST, cut into 1/4-inch cubes
1-2 Dash	hot pepper sauce
1 Teaspoon	hot red pepper flakes
2 Gallons	icy cold water
4 Medium	Idaho potatoes, peeled
1 Teaspoon	lemon juice, freshly squeezed
1	Lemon, juiced
1	Lemon, juiced
4	lettuce leaves, washed and dried, chilled
1 (11-Oounce) can	Mandarin oranges, well drained
1 Tablespoon	minced and seeded red bell pepper
1/2 Teaspoon	minced garlic
2 Tablespoons	minced shallots
2 Tablespoons	minced white onion
1 cup	minced white onion
2 Ounces	Monterey Jack cheese, grated
6 Cups	olive oil
1 Teaspoon	olive oil
As needed	olive oil
1 Tablespoon	olive oil
1 Teaspoon	olive oil
5 Cups	onion, cut into 3/4-inch chunks
1 Teaspoon	oregano leaves
3 Cups	packed light brown sugar (about 1-1/4 pounds)
2 Tablespoons	Parmesan cheese, grated
1 Cup	peeled and diced carrot
4 3-1/2 Ounce	portabello mushrooms
8 Ounces	potato and eggplant threads, fried crisp
2 Medium	potatoes, peeled and diced
1/2 Cup	red bell pepper, seeded and diced
1 Medium	red bell pepper, seeded and minced
1/4 Cup	red currant jelly
1 Pinch	red pepper flakes
1/2 Cup	red pepper, roasted, well drained and 3/8" dice
8 Cups	red pepper, seeded and cut into 3/4-inch chunks
3 Tablespoons	red wine vinegar
3/4 Cup	sake OR dry sherry
1 Teaspoon	salt
2 Teaspoons	salt
1 Tablespoon	salt
1/2 Teaspoon	salt
2 Tablespoons	salt
To Taste	salt and black pepper
To Taste	salt and coarsely ground black pepper
As needed	salt and freshly ground black pepper
To Taste	salt and freshly ground black pepper
As needed	seasoned flour
2 Cups	soy oil
1-2/3 Cups	soy sauce
2 Ounces	soy sauce
8 Cups	spinach leaves, washed, drained, torn and chilled
1 Cup	strawberries, washed, drained, sliced and chilled
1 Tablespoon	sugar
1	Sweet onion, sliced thin
1/2 Cup	table salt
1 Teaspoon	tarragon leaves
2 Each	tomato slices, breaded
2 Large	tomatoes, halved and seeded, chilled
1/2 Tablespoon	truffle slices or peelings
4-6 Pounds	TURKEY BREAST, fresh or thawed
1/3 Cup	TURKEY BROTH
2 4-ounce	TURKEY CUTLETS
3	TURKEY LEGS
4 6-Ounce	TURKEY STEAKS, Cut from the breast
20 Each (5 Pounds total)	TURKEY STEAKS, thawed and cut into 1/4-inch strips
2 Cups	TURKEY STOCK or low-sodium chicken stock
1-1/2 Pounds	TURKEY TENDERLOINS
3/4 Cup	vegetable oil
1 (3-inch diameter)	vine-ripe tomato, peel, seeds & membrane removed, sliced 3/8" thick
1 Tablespoon	vinegar
5 Medium	yellow peppers, seeded and diced
16 Slices	yellow squash, 3/8" thick
7 Cups	yellow squash, halved lengthwise and cut into 1/4-inch slices
7 Cups	zucchini, halved lengthwise and cut into 1/4-inch slices