This turkey is seasoned with savory pepperoni and preserved lemon and then the cavity is filled with aromatic herbs. This particular recipe comes from Food and Wine magazine.
This is a quicker method to cook a turkey. It is also great with chicken. You get all the benefits of roasting a stuffed bird, but without the hassle of having to stuff it and then dig it out!
Another use for leftovers from Turkey Day! This would also be good with cooked chicken or tuna fish.
You can make this as hot and spicy as you like. Using a can of Rotel tomatoes will make the chili hotter, otherwise it is not really hot.
This is one way to use up some turkey leftovers. This recipe calls for ground turkey, but you could just as easily substitute chopped, cooked turkey!
This recipe is from “Coastal Living” magazine. The herb here is dried thyme. This is a really easy recipe to make. Just brine the turkey in your refrigerator, then loosen the turkey’s skin, season with creole seasoning, and roast! I’ve included Emeril Lagasse’s recipe, that his original “essence” is based on, if you don’t have…
This cornbread dressing is spicy because of the addition of poblano peppers and the use of andouille sausage. You could also use a milder bell pepper, if you prefer, and a kielbasa sausage, but then it wouldn’t be too spicy, would it?