Posts Tagged ‘Thanksgiving’

Citrus & Cider Brined Turkey with Butter and Citrus Herb Salt

Friday, November 15th, 2013
Cider Brined Citrus Herb Turkey Top View

Cider Brined Citrus Herb Turkey Top View

Cider Brined Turkey with Citrus Herb Salt

I’ve tried a number of recipes, brining, not brining, dry herb rub, conventional turkeys, organic turkeys, and heritage turkeys.  Last year I used the recipe below on a Mary’s Free Range Turkey, and I think it was the best turkey yet.  A combination of brining and a dry salt herb rub with a slow roasting gives a very moist and flavorful bird.  I must admit my best roast turkeys have been brined turkeys.
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Leftover Turkey Sandwich

Thursday, December 6th, 2012
Leftover Turkey Sandwich

Leftover Turkey Sandwich

Leftover Turkey Sandwich

Even though Thanksgiving was a couple weeks ago I thought I would post this sandwich recipe. Many people may be cooking another turkey for the upcoming holidays. You could use sliced deli turkey meat if you really want to, but its not as good. Or, roast a turkey breast on the weekend and use it throughout the week in sandwiches, rather than deli meats.

I like the combination of salty blue cheese, spicy arugula, vinegary mustard and sweet-tart cranberry sauce – all these ingredients add pizazz and pop to the turkey. The swirl rye adds a nice gentle savory flavor and works well with the blue cheese.  It sounds crazy, but it’s so good.
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Dressing versus Stuffing

Wednesday, November 16th, 2011
Herb Stuffing with Sage Leeks and Chard

Herb Stuffing with Sage Leeks and Chard

Wednesday Word

Dressing vs. Stuffing

What’s the difference?  Is there any?  (more…)

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Make Cranberry Sauce Ahead

Tuesday, November 8th, 2011
Spiced Cranberry Sauce

Spiced Cranberry Sauce

Tuesday Tip

Make Cranberry Sauce Ahead

For Thanksgiving make your cranberry sauce 2-3 days ahead.  (more…)

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Pecan Pie

Saturday, November 5th, 2011
Pecan Pie

Pecan Pie

Pecan Pie

Adapted from Silver Palate Cookbook

I’ve been making pecan pies for a number of years now, but usually only for Thanksgiving.  I highly recommend making your own, so you can ensure it is full of pecans, rather than just corn syrup goo.  It’s super easy to make.  Rolling out the pie dough is the most time consuming part.
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