Amount	Ingredient
2 Tablespoons	balsamic vinegar
2	bay leaves
3 Cups	black beans, cooked and drained
5 Pounds	broccoli spears, cooked and drained
8 Ounces	Burgundy
1 Cup	butter, divided
2 Tablespoons	chicken base
1/2 Teaspoon	chipotle puree
2 Tablespoons	chopped cilantro leaves
1/4 Teaspoon	chopped thyme leaves
	Cooked Tomato Vinaigrette
1/2 Cup	Cooked Tomato Vinaigrette
1/2 Cup	cornstarch
3 Cups	cranberry beans, cooked and drained
1/2 Cup	Dijon mustard
1-1/4 Cups	dried bread crumbs
1-1/2 Tablespoon	dried tarragon
1 Tablespoon	dried thyme
1-1/2 Cups	dry white wine
1/2 Cup	extra virgin olive oil
2-1/2 Cups	fresh button mushrooms, cleaned, sliced and sauteed
1/2 Cup	fresh lemon juice
1 Bunch	fresh thyme sprigs
1-1/2 Pounds	fresh wild mushrooms, cleaned and sliced thin
1 Cup	fresh yellow onion, diced and sauteed
To Taste	freshly ground black pepper
7 Cups	fully cooked baked beans
3 Cups	garbanzo beans, cooked and drained
1 Teaspoon	garlic, minced
4 Cloves	garlic, pressed
4 Large cloves	garlic, sliced thin
10 Leaves	green leaf lettuce, washed, dried and chilled
2 Quarts	heavy cream
1 5-Pound	HICKORY SMOKED BONELESS TURKEY BREAST, sliced 1/8 inch thick
1/4 Cup	honey
4 Small	jalapeno peppers, seeded and finely diced
10	Kaiser sesame rolls, sliced and grilled
As needed	lemon wedges
12 Ounces	marinated artichoke hearts, drained and quartered
1/4 Cup	mayonnaise
1/2 Teaspoon	minced garlic
3/4 Cup	olive oil
2 Small	plum tomatoes, cored and quartered lengthwise
10 Thin Slices	red onion
2 Small	red onions, finely diced
5 Pounds	ROASTED TURKEY BREAST, sliced
As needed	Salt and freshly ground black pepper
6	scallions, thinly sliced
To Taste	sea salt
3 Cups	seasoned flour
2 Tablespoons	smoky barbecue sauce
1 Cup	smoky barbecue sauce
2 Tablespoons	sour cream
10 1-Ounce Slices	Swiss cheese
20 Slices	TURKEY BACON, cooked crisp
1 Cup	TURKEY BACON, cooked crisp, crumbled
2 Cups	TURKEY BROTH
	Turkey Chorizo Salad
4	TURKEY CHORIZO SAUSAGES, sliced 1/4" thick
25 4 to 5-Ounce	TURKEY CUTLETS
10 1-Ounce Slices	white Cheddar cheese