Gravy should be made the same day it's eaten. If you have prepared turkey stock ahead of time, you'll have the turkey fat and drippings to use before the Thanksgiving day turkey comes out of the oven.
Read more about this recipe at the Washington Post.
Roast Turkey With Apple Cider Gravy
Roast Turkey With Apple Cider Gravy
Traditional roast turkey is delicious. Hold onto some dark meat for mole poblano, a cup of gravy to make braised scallops, and some stuffing for baked trout.
This recipe is part of Andrew Schloss's Sunday Dinners.
It may lack the aesthetic charm of a whole bird, but a good-quality turkey cut into pieces by the butcher, tossed with olive oil, salt and pepper and roasted is not only a quick, low-stress proposition, but the crispiest, juiciest turkey we've ever tasted.
Baked Apple, Smoked Turkey And Cheddar Strata
Baked Apple, Smoked Turkey And Cheddar Strata
This light, savory bread pudding may be assembled and refrigerated overnight before baking (allow 15 minutes of extra baking time, and cover with foil for the first 25 minutes).
Read more about this recipe at the Washington Post.
Fill any poultry or game bird with this classic stuffing before roasting. In general, plan for 3/4 to 1 cup of stuffing per pound of chicken or turkey.
Read more about this recipe in The Old Farmer's Almanac Everyday Cookbook.
This recipe utilizes leftover turkey and is spicy and juicy. Serve these enchiladas with rice and seasoned beans.
Read more about this recipe at Coconut & Lime.
