Monthly Archives: November 2010

Turkey Soup, Italian-Style

Turning that turkey carcass into a really good soup (no use making a really mediocre soup, is there?) is a two step process.  Most folks just toss everything into a pot with water, and simmer it all together until it is soup.  By the time the broth is flavored, the meat and vegetables are washed […]

Read More

Leftover Turkey Tamale Pie

photo by Ben Fink Are you one of those people who think that leftovers are the best part of the Thanksgiving dinner?  I wouldn’t go so far as to make that claim, but I do love my Friday hot turkey sandwich with lots of gravy, and I already have a pot of turkey soup on […]

Read More

Hot Crab and Artichoke Dip

Everyone needs a sure-fire, crowd-pleasing dip to feed hungry guests while the turkey is in the oven.  When ever I make this one (or the Hot Crab Salsa Dip), my reputation as a host is ensured!  This one is for Susie, who asked me (in an emergency post) to put this online.  Happy Thanksgiving to everyone!  

Read More

How NOT to Roast a Turkey

Thanksgiving doesn’t have a Scrooge character.  I nominate myself!  Actually, Dr. Jekyll and Mr. Hyde is more accurate, as I have a love-heat relationship with turkey.  Let me clarify:  I LOVE turkey, as you all know, as long as it is moist and juicy with a burnished, roasted skin and rich gravy.  The Dr. Jekyll […]

Read More

Herb-Brined Turkey with Make-Ahead Gravy

Herb-Brined Roast Turkey Makes about 15 servings Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated, thanks to a recipe in Jean Anderson  Jean Jean JJJean ‘s The Food of Portugal (with a few tips from kosher butchers along the way).  The brining concept fooled many cooks into thinking […]

Read More