Search Results (5,625 found)
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This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.
This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.
Ingredients:
olive oil, carrot, leek, yellow onion, garlic, button mushrooms, italian parsley, thyme, bay leaf, black peppercorns, water, salt
www.allrecipes.com
Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
Ingredients:
eggs, turkey fat, salt, black pepper, cayenne pepper, seltzer water, matzo meal, onion, carrot, celery, garlic, chicken broth, parsley, dill
www.allrecipes.com
A burrito filling made from turkey, potatoes and dressing is heated in a slow cooker then rolled in a warm flour tortilla with Cheddar cheese and diced jalapenos in this suggestion for Thanksgiving leftovers.
A burrito filling made from turkey, potatoes and dressing is heated in a slow cooker then rolled in a warm flour tortilla with Cheddar cheese and diced jalapenos in this suggestion for Thanksgiving leftovers.
Ingredients:
turkey, stuffing, potatoes, gravy, turkey broth, onion, flour, flour tortillas, cheddar cheese, jalapeno peppers, pickled jalapeno, parsley
www.delish.com
Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
Recipe for vegetable broth, as seen in the March 2009 issue of 'O, The Oprah Magazine.'
Ingredients:
olive oil, yellow onions, carrot, leeks, garlic, parsnip, turnip, rib celery, parsley, black peppercorns, thyme, bay leaves, tomato, rosemary
www.allrecipes.com
Homemade turkey gravy is simple to make when turkey drippings are cooked with flour, forming a roux, and then simmered with broth.
Homemade turkey gravy is simple to make when turkey drippings are cooked with flour, forming a roux, and then simmered with broth.
www.allrecipes.com
Cornbread dressing, made into patties, and baked. Serve them with gravy poured over the top. Yummmm! Originally submitted to ThanksgivingRecipe.com.
Cornbread dressing, made into patties, and baked. Serve them with gravy poured over the top. Yummmm! Originally submitted to ThanksgivingRecipe.com.
www.allrecipes.com
Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
Ingredients:
turkey carcass, chicken broth, onion, celery, cloves, turkey, mixed vegetables, white rice, kidney beans, oregano, basil, paprika
www.allrecipes.com
This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
This stovetop chicken bone broth begins with the traditional method of roasting leftover chicken bones to draw out the marrow, followed up with a slow simmer for a few hours.
www.foodnetwork.com
Get Homemade Chicken Broth Recipe from Food Network
Get Homemade Chicken Broth Recipe from Food Network
Ingredients:
chicken, spanish onions, red bell pepper, garlic, cilantro, black peppercorns, bay leaves, achiote seeds, ham hock
www.allrecipes.com
An easy and hearty cornbread stuffing made with a stuffing mix features ground sausage and plenty of oysters.
An easy and hearty cornbread stuffing made with a stuffing mix features ground sausage and plenty of oysters.
Ingredients:
turkey broth, margarine, bread stuffing, pork sausage, beef, onion, egg, shucked oysters, turkey, poultry
www.allrecipes.com
Transform leftover turkey into turkey croquettes using bread crumbs, milk, butter, and seasonings the day after Thanksgiving dinner.
Transform leftover turkey into turkey croquettes using bread crumbs, milk, butter, and seasonings the day after Thanksgiving dinner.
cooking.nytimes.com
This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Tanis and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.