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Hot stuffing is rolled in deli sliced turkey and served with store-bought gravy in this quick and easy dinner.
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These jalapeno poppers are wrapped in turkey bacon, which is a little bit lighter than regular bacon; they are a hit at every party!
www.allrecipes.com
Tasty refried black beans are worth the time to prepare when made with turkey bacon, jalapeno, chicken stock, and cilantro. This also makes a great savory spread for bread.
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Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!
www.simplyrecipes.com
Give your turkey leftovers a gentle smokey kick with a turkey salad seasoned with chipotle powder and jalapeños.
cooking.nytimes.com
Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.
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Hot dog frankfurters cooked with sauerkraut in a onion, paprika, sour cream sauce.
www.chowhound.com
This hearty beef stew is worthy of it's name, since it is difficult to eat just one serving... and it's made with beer. Fresh herbs, sweet potatoes and a kick...
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Crumbled cornbread and biscuits are baked with chicken broth, celery and onions, with a hint of sage. This recipe is best made with cornbread that's not sweet.
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Kale: The ubiquitous dark and leafy green that people either love or love to hate If you fall into the latter camp, this recipe for a savory-sweet variation adapted from North Pond, a restaurant in Chicago, might change your mind It requires a bit more work than a typical garlic and olive oil sauté, but it's well worth it