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Put leftover turkey to good use with this recipe for turkey stock.
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Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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Transform your leftover turkey into a classic turkey and rice soup that's perfect on cold evenings.
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Homemade turkey stock is simmered for hours on the stove with barley, vegetables, and turkey, creating a warm and comforting pot of soup.
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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
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This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bones, carrots, onion, celery
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These turkey wings are seasoned with Bell's® seasoning, topped with garlic and onion, then cooked low and slow for moist, tender meat.
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This brine features citrus flavors to help make your Thanksgiving turkey even more memorable.
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Smoked turkey legs, onions, and carrots are simmered for a long time in water for a broth that makes a great foundation for soups or other recipes that call for stock. You can save and use the turkey meat if you like.
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Tart apple cider, peppercorns, and herbs are boiled and then cooled with ice in this effortless turkey brine that the whole family will love.
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