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Turkey, celery, onion, and herbs in a creamy sauce.
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Collard greens flavored with smoky bacon and chipotles cook right in the same pot as the fluffy dumplings.
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John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
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Get Radicchio, Pear and Arugula Salad Recipe from Food Network
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Get Pork-and-Pumpkin Chili Recipe from Food Network
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Get Creamy Grits with Tomato Gravy and Greens Recipe from Food Network
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Get Orecchiette with Mini Chicken Meatballs Recipe from Food Network
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This is a tradition here in the South. Add anything you like to this basic recipe!
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Get Buffalo Chicken Salad Recipe from Food Network