Listen, I’m all about making beautiful dishes. And I love the look of a whole roasted bird. But I always break whole turkeys down into their parts now—even for the…
You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot,…
A boneless turkey breast stuffed with sweet, nutty flavors is perfect for Sunday dinner or even special enough for a small Thanksgiving or Christmas dinner. If you buy a boneless…
At Maialino, a cook and a pastry cook faced with a lot of leftover turkey conspired to come up with a new and improved potpie, one that benefited from adjustments…
This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in…
Since ground turkey breast is super-lean, it partners well with fattier foods. Smoky bacon adds incredible flavor, as does the creamy blue cheese sauce. Since the flavors are so intense,…
For a twist on this American classic, this recipe incorporates warm Indian spices like garam masala, coriander, and cumin, which add an unexpected earthy undertone, and a spicy-sweet glaze. Try…
Brining the turkey and rubbing an intensely flavored butter under the skin before roasting guarantees a juicy bird.
Reserve about a cup of this stock to moisten the stuffing before baking. Use the rest for making either Madeira Gravy or Pan Gravy with Herbs.
Moroccan spices warm up leftover turkey in this vegetable braise. Couscous is traditionally served with harissa, a chile sauce. Instead, I use the Indonesian chile paste sambal oelek, which is…
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