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A recipe for juicy breakfast turkey burgers. You will need dark-meat turkey, onion, fresh sage, fennel seed, brown sugar, and onion powder for the patties.
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This Syrian rice dish features ground beef spiced with allspice, cinnamon, and black pepper, and is mixed with pine nuts. You can also try it with other meat, like lamb.
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Get Turkey Pastrami Recipe from Food Network
cooking.nytimes.com
This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself
cooking.nytimes.com
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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Get Turkey Dumpling Stew Recipe from Food Network
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Turkey, mashed potatoes, cheese, a special sauce, and some little extras combine to make a tasty casserole for 'the day after'. Absolutely delicious way to use those tasty Thanksgiving leftovers.
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Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
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Homemade turkey gravy is simple to make when turkey drippings are cooked with flour, forming a roux, and then simmered with broth.