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cooking.nytimes.com
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002 The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.
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These easy ground turkey wraps will feed the whole family with a lean yet filling combo of green chiles, spices, brown rice, and black beans.
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Get Roasted Turkey with Carrots and Shallots Recipe from Food Network
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An insanely delicious—and stuffed—panini recipe.
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Get Brined Roast Turkey with Pan Gravy Recipe from Food Network
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Perfect for feeding a crowd or freezing for later, this big-batch recipe makes enough chili for 12 hearty turkey-lentil Sloppy Joes.
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This recipe is a favorite in my family! Both husband and son crave for it! You'll have to prep all the ingredients first, because it is pretty quick to cook...
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Get Turkey, Kale and Brown Rice Soup Recipe from Food Network
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Rolling turkey, cream cheese, dried cranberries, and spinach in a sandwich wrap makes a great sandwich for school lunches.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Leftover turkey casserole with wild rice and cream of mushroom soup is easy to prepare and the whole family will love it.
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A whole turkey breast simmers in a slow cooker with cranberry bread dressing for a one-pot main dish that looks after itself.