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Flaky dumplings soak in the juices of a thick and chunky turkey-vegetable stew of Thanksgiving leftovers to make this comforting casserole.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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Use ground turkey for a leaner sloppy joe. Use onion, bell pepper, tomato, lemon juice, and fresh parsley for a tastier sloppy joe.
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Here's a version of Italian wedding soup. The "wedding" refers to the marriage of flavors.
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Layer French bread wedges with sliced turkey, bacon, Provolone cheese, tomatoes, and jellied cranberry sauce to make a hearty broiled sandwich with the taste of Thanksgiving.
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Bacon and hot sauce give a kick to these traditional collard greens.
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This recipe is adapted from Naomi Duguid's chicken salad in "Burma: Rivers of Flavor." It incorporates shallots two ways, raw and fried, as well as the deeply savory oil used to fry them Bright with lime juice, the raw heat of a green chile and plenty of fresh herbs, it's excellent plain, or with some chopped cucumber and lettuce beneath it, for crunch As Ms
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Dress up your peas with leeks to incorporate another vegetable into your dinner.