Amount	Ingredient
4	baguettes, cut into 1/4 inch slices
2 Tablespoons	balsamic vinegar
1	bay leaf
2	bay leaves
3 Cups	black beans, cooked and drained
1/2 Ounce	black pepper
2 6 Pounds Each	BONE-IN TURKEY BREASTS
5 Pounds	broccoli spears, cooked and drained
8 Ounces	Burgundy
2 Ounces	butter
1 Cup	butter, divided
2 Pounds	button mushrooms, cleaned and dried
Pinch	Cajun pepper
9 Ounces	candied ginger
1 Medium	carrot, small dice
3 Pounds	carrots, peeled & medium dice
1 Pound	celery, diced
3 Pounds	celery, medium dice
1 Stalk	celery, small dice
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
9 Pounds	COOKED TURKEY BREAST, skin removed & medium dice
1/2 Cup	cornstarch
3 Cups	cranberry beans, cooked and drained
1/2 Cup	cream
12 Ounces	cream cheese
2 Pounds	cream cheese, cut in large chunks
1/2 Cup	Dijon mustard
1/2 Ounce	dried basil
1-1/4 Cups	dried bread crumbs
1/2 Ounce	dried oregano
1-1/2 Tablespoon	dried tarragon
1 Tablespoon	dried thyme
2 Cups	dry red wine
1-1/2 Cups	dry white wine
3 Ounces	dry white wine
4 Heads	escarole, washed, drained & chopped
1/2 Cup	extra virgin olive oil
1 Quart	Feta cheese
As needed	Fresh basil leaves and grape clusters, washed & dried
2-1/2 Cups	fresh button mushrooms, cleaned, sliced and sauteed
1 Tablespoon	fresh ground black pepper
12 Ounces	fresh honey
1/2 Cup	fresh lemon juice
1 Tablespoon	fresh parsley, chopped
6 Sprigs	fresh thyme
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
7 Ounces	garlic, chopped fine
3 Cloves	garlic, minced
1 Teaspoon	garlic, minced
3 Ounces	garlic, minced
4 Cloves	garlic, pressed
4 Large cloves	garlic, sliced thin
1 Pound	great Northern beans
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
2 Cups	Major Grey's chutney
12 Ounces	marinated artichoke hearts, drained and quartered
1/4 Cup	mayonnaise
1/2 Teaspoon	minced garlic
Pinch	nutmeg
As needed	oil
1/4 Cup	olive oil
As needed	olive oil
3/4 Cup	olive oil
As needed	onion rings
1 Medium	onion, small dice
2 Pounds	onions, medium dice
2 Cups	orange rind curls
2 Pounds	orecchiette pasta (little ears), cooked, drained and cooled
1 Bunch	parsley sprigs, washed & dried
2 Small	plum tomatoes, cored and quartered lengthwise
3 Tablespoons	poultry seasoning
10 Thin Slices	red onion
2 Small	red onions, finely diced
5 Pounds	ROASTED TURKEY BREAST, sliced
To taste	Romano cheese, grated
	salt
As needed	Salt and freshly ground black pepper
6	scallions, thinly sliced
1 Tablespoon	sea salt
To Taste	sea salt
3 Cups	seasoned flour
5 Pounds	SMOKED TURKEY BREAST, skin removed, sliced thin & cut same size as toast
2 Tablespoons	smoky barbecue sauce
1 Cup	smoky barbecue sauce
2 Tablespoons	sour cream
10 1-Ounce Slices	Swiss cheese
1/2 Pound	TURKEY BACON
20 Slices	TURKEY BACON, cooked crisp
1 Cup	TURKEY BACON, cooked crisp, crumbled
18 Ounces	TURKEY BASE
	turkey bones, roasted, (from 2 bone-in turkey carcass)
2 Cups	TURKEY BROTH
	Turkey Chorizo Salad
4	TURKEY CHORIZO SAUSAGES, sliced 1/4" thick
25 4 to 5-Ounce	TURKEY CUTLETS
2 Pounds	TURKEY MEAT, chopped or diced
6 Cups	TURKEY STOCK
1/2 Gallon	TURKEY STOCK
4 Gallons	water
10 1-Ounce Slices	white Cheddar cheese
1 Ounce	white pepper
2 Cups	whole berry cranberry sauce
1 Pound	yellow onion, diced